Fruity Cake with Toasted Marzipan
- 175 grams soft butter
- 175 grams sugar
- 1 lemon (zested)
- 4 medium eggs
- 300 grams Pastry flour
- 2 teaspoons Baking powder
- 50 grams ground almonds
- 450 grams mixed dried Fruit
- 100 grams candied Cherries
- 2 tablespoons sherry
- 550 grams Marzipan
- 2 tablespoons Apricot jam
- 1 tablespoon lemon juice
- chenille chicken (for decorating)
Grease springform pan with oil and line bottom and sides with parchment paper.
Beat butter and sugar until creamy and stir in lemon zest and eggs. Mix flour, baking powder and ground almonds and stir into butter mixture. Chop dried fruits and cherries, mix with sherry and fold into batter.
Pour half of the batter into prepared pan.
Roll out about 1/3 of the marzipan, cut into a circle the same size as the baking pan and place over batter in pan. Pour remaining batter over marzipan in pan.
Bake cake in oven preheated to 150°C (approximately 300°F) until cake tests done with a toothpick, 1 to 1 1/2 hours. Let cake cool in pan, then remove from pan and remove parchment paper.
Heat jam with lemon juice, strain through a sieve if necessary and spread over cake.
Roll out remaining marzipan and cut to fit top of cake, using pan as a template if desired. Set marzipan on cake and press with tines of fork to decorate as desired.
Preheat oven to broil. Set torte under broiler until marzipan is browned, watching closely, about 5 minutes.
Decorate torte with a ribbon, marzipan fruits and chenille chicks before serving.