• 10servings
  • 65minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, H, C, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 175g (6oz) butter, softened175g (6oz) light soft brown sugar

  2. 3 large eggs, beaten

  3. 175g (6oz) self-raising flour, sieved

  4. 1tsp baking powder

  5. 1 (200g) tub mixed chopped peel

  6. 100g (4oz) ground almonds

  7. Rind and juice of 1 orange

  8. 5ml (1tsp) almond essence

  9. 45ml (3tbsp) marmalade, sieved

  10. 675g (1 1/2 lb) marzipan

  11. Icing sugar for dusting

  12. 50g (2oz) white chocolate, melted

  13. 50g (2oz)

  14. 5cm (2") wide ribbon to tie around

  15. 20cm (8in) round, deep cake tin

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C (375°F, gas mark 5). Grease a 20cm (8") round, deep cake tin and line with baking parchment.

  2. Place the butter, sugar, eggs, flour and baking powder in a large bowl. Use an electric whisk to beat the mixture until it is smooth and glossy. Fold in the remaining ingredients and spoon into the prepared tin. Bake for 45-50 mins or until risen and firm to the touch. Cool in the tin for 5 mins before transferring to a wire rack to cool.

  3. To decorate: use a sharp knife to split the cake in half through the middle. Roll out two thirds of the marzipan on a icing sugar dusted surface and cut out two 20cm (8in) rounds. Brush the centre of the cake with marmalade and sandwich together with one of the marzipan rounds.

  4. Brush the top of the cake with marmalade and arrange the second marzipan round on top, crimp the edges. Roll the remaining marzipan into eleven balls and arrange on top of the cake, attaching with marmalade.

  5. Melt the chocolates in separate bowls over simmering water. Spoon into separate greaseproof paper piping bags. Drizzle the melted chocolate over the top of the cake and leave to set. Tie a ribbon around the cake and serve.


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