March 15, 2014 by dgarnett2013
Marzipan Fruit Cake: How to be a Domestic Goddess by Nigella Lawson
- 150g sultanas
- 100g dried cherries
- 150g dried pears, chopped
- 100ml white rum
- 250g marzipan
- 50g ground almonds
- zest of 1 lemon
- 175g plain flour
- 100g caster sugar
- 100g butter
- 2 large eggs
- 1 tsp orange-flower water
The night before making: mix the sultanas, cherries and pears in a large bowl and cover with the rum.
Dice the marzipan and put in the freezer. Leave both to soak and freeze overnight.
The next day: Butter and line a 20cm springform tin, and have the parchment paper come 10cm above the rim.
Preheat the oven to 140℃.
Beat together the almonds, lemon zest, flour, sugar, butter and eggs.
Add the drained fruit, orange-flower water and frozen marzipan.
Put the cake mix into the tin, levelling the surface and making a slight indent in the middle to get an even surface when cooked.
Bake for 2 – 2½ hours or until a cake tester comes out clean.
Allow the cake to cool in the tin before turning out.
Great if you wrap in parchment paper and foil and feed with a little more rum, then store for about a week.
Made during Birthday Week for Nick’s 49th birthday, when Kit gave Rose her fish: Rebecca, Tony, Fish 1 and Fish 2.