Ingredients
Marzipan
Sugared flowers
Method
1.Preheat oven to 150°C (130°C fan-forced). Grease a deep 18cm round cake pan. Line base and side with baking paper.
2.Make marzipan: Combine the sugar, ground almonds and essence in a medium bowl. Mix in the beaten egg to form a soft consistency. Knead for 1 minute or until smooth and elastic. Divide mixture in half; cut one of the portions into 1cm cubes. Toss the cubes in the extra flour, shaking away excess. Wrap the remaining piece in plastic wrap and set aside.
3.Make cake: Beat butter and brown sugar until pale and fluffy. Gradually add the eggs. Fold in the combined sifted flours and mixed spice, then the combined fruit, peel and rind.
4.Spoon ⅓ of mixture into prepared pan; press in half the marzipan squares. Top with another ⅓ of the mixture, then remaining marzipan squares and, finally, remaining mixture; smooth top.
5.Bake for 2 hours (cover with foil if over-browning) or until cooked when tested. Cool in pan on a wire rack.
6.Brush top of the cold cake with apricot jam. Roll out remaining marzipan to a circle 20cm in diameter. Place the circle of paste on top of the cake; trim edges. Brush the paste with a little of the beaten egg.
7.Preheat grill on high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the Marzipan is beginning to brown. (A blow torch could also be used.)
8.Make sugared flowers: Using an artist’s paintbrush, paint the flowers with the egg white and press in sugar to coat.
9.Top cake with sugared flowers to serve.
Suitable to freeze. Not suitable to microwave.
Note
