Ingredients Jump to Instructions ↓

  1. Ingredients (serves 11) Melted butter, to grease 360g (2 1/3 cups) icing sugar mixture 2 tbs brandy 1 egg yolk 1 tsp lemon juice 130g (1 1/4 cup) almond meal 175g butter, at room temperature 160g (1 cup, lightly packed) dark brown sugar 1 tbs golden syrup 3 eggs 225g (1 1/2 cups) self-raising flour 1 tsp mixed spice 850g dried mixed fruit 90g (1/4 cup) apricot jam

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C. Brush a 20cm round cake pan with melted butter to grease. Line with baking paper. Combine icing sugar, brandy, egg yolk, lemon juice and 100g (1 cup) of almond meal in a bowl. Turn onto a clean work surface and knead until smooth. Cover almond paste and set aside. Use an electric beater to beat butter, sugar and golden syrup in a bowl until pale and creamy. Add eggs, 1 at a time, beating well between each addition. Add the flour, mixed spice and remaining almond meal and stir to combine. Add the dried fruit and stir until combined. Spoon half the cake mixture into the prepared pan and smooth the surface. Roll out a third of the almond paste on a lightly floured surface to a 20cm disc. Place over cake mixture and smooth surface. Spoon remaining cake mixture over almond paste. Bake in oven for 45 minutes. Reduce temperature to 150°C and bake for a further 1 1/5 hours or until a skewer inserted into centre comes out clean. Set aside to cool. Preheat grill on high. Heat jam in a saucepan over low heat for 2 minutes or until jam melts. Strain through a sieve into a heatproof bowl. Divide the remaining almond paste into 2 portions. Roll out 1 portion on a lightly floured surface to a 20cm disc. Brush the cake with jam. Place the disc on top of the cake. Use your hands to smooth the surface. Divide remaining almond paste into 11 even portions. Roll each portion into a ball. Arrange balls on top of the cake. Place cake on a baking tray. Cook under preheated grill for 2-3 minutes or until almond paste is lightly caramelised.


Send feedback