Marzipan Fruit Cake
- 1 Springform pan (20 cm or 8 inches)
- 175 grams softened butter
- 175 grams sugar
- 1 lemon (zested)
- 4 eggs
- 300 grams Pastry flour
- 2 tsps Baking powder
- 50 grams ground almonds
- 450 grams mixed, dried Fruit
- 100 grams candied Cherries
- 2 Tbsps sherry
- 550 grams Marzipan
- 2 Tbsps Apricot jam
- 1 Tbsp lemon juice
- colorful chicken (for decoration)
Grease a springform pan with oil and line the base with parchment paper.
Cream butter and sugar until creamy, stir in lemon zest and eggs. Stir in flour, baking powder and ground almonds. Add dried fruits and cherries, then stir in sherry.
Place half the dough into pan.
Roll out a third of the marzipan roll and place on the dough in the pan. Top with remaining dough.
Bake in an oven preheated to 150°C (approximately 300°F) for 1-1 1/2 hours. Remove, let cool and remove from pan.
Heat jam and lemon juice. Pour through a sieve if needed. Coat cake with jam mixture.
Roll out remaining marzipan. Cover cake with marzipan.
Preheat oven's broiler and place cake under broiler for about 5 minutes, until browned.
Decorate cake with a ribbon and marzipan fruits and chicks, as desired. Slice and serve.