A deliciously rich fruit cake with the hidden yumminess of 2 layers of marzipan
Grease and line an 20 cm deep cake tin. Preheat oven to Gas mark 2 / 150 C
675 g dried fruit – I use a combination of sultanas, raisins, currants, mixed peel and a handful of glace cherries (washed, cut in half and dried.
225 g plain gluten-free flour
160 g butter – softened
150 g muscovado sugar
5 eggs (4 if using non gf flour)
500 g marzipan (if I have time or the inclination I make my own but shop bought works just as well) split in to 4. 3 pieces rolled out to the size of the cake tin diameter and 1 piece divided in to 11 balls
Apricot jam – optional
Put all the ingredients ( except dried fruit and marzipan) in to a large bowl and mix thoroughly. Add the fruit and stir until completely mixed.
Put 1/3 of the mixture in to the cake tin and level. Add one of the marzipan circles. Add the second 1//3 of the cake mixture, level and place another marzipan circle on top. Finally add the final 1/3 of the cake mixture. Level and place in the cool oven for about 1 1/2 – 2 hours. When a skewer comes out clean increase the oven temperature to Gas Mark 4 / 180 C and cook for 10 mins to allow the cake to turn a rich brown colour. Remove from the oven and allow to cool in the tin.
Once cool, remove and cover the top of the cake with the marzipan circle (some people use an apricot jam glaze as ‘glue’ – I don’t find this necessary). Place the 11 marzipan balls on top. Using a grill or blow torch (much more fun!) heat the marzipan until it bubbles and turns brown on the top.