Easter cake

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 26
Servings 18
Time 35

Ingredients

  • 625
    ml
    cake flour
  • 12
    ml
    baking powder
  • 10
    ml
    ground cinnamon
  • 270
    g
    unsalted butter
  • 250
    ml
    caster sugar
  • 5
    eggs
  • 1
    grated rind of an orange
  • 2
    juice of oranges
  • 300
    ml
    ground almonds
  • 250
    ml
    currants
  • 250
    ml
    sultanas
  • 80
    ml
    seedless raisins
  • 500
    g
    marzipan
  • 625
    ml
    cake flour
  • 12
    ml
    baking powder
  • 10
    ml
    ground cinnamon
  • 270
    g
    unsalted butter
  • 250
    ml
    caster sugar
  • 5
    eggs
  • 1
    grated rind of an orange
  • 2
    juice of oranges
  • 300
    ml
    ground almonds
  • 250
    ml
    currants
  • 250
    ml
    sultanas
  • 80
    ml
    seedless raisins
  • 500
    g
    marzipan
 

Method

120
 
Preheat the oven to 170°C. Lightly butter a 23 cm springform tin and line the sides with 5 layers of baking paper, ensuring it protrudes 2,5 cm above the rim of the tin.

Sift the flour, baking powder and cinnamon together twice. Beat the butter and caster sugar until light and fluffy. Add the eggs one by one, beating well after each addition.

Using your hands, mix in the flour mixture, orange rind, juice, almonds and dried fruit. Turn half the batter into the prepared tin, spreading it evenly.

Roll half the marzipan into a 22 cm circle and place it on top of the batter in the tin. Spoon the remaining batter on top of the marzipan and bake for 2 hours or until a testing skewer inserted in the middle comes out clean.

Leave the cake to cool in the tin. Turn out the cake and transfer it to a cake platter. Roll out the remaining marzipan into a 22 cm circle and place it on top of the cake. Decorate the edge of the marzipan circle by pinching it between your fingers. Decorate the cake as desired.

 

Read more on: bake
 

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