English Easter fruitcake
very easy
165 mins
165 mins
Ingredients
- 100 g Cherries
- 1 Organic Orange
- 1 Organic Lemon
- 100 g Almond kernels with skin
- 225 g selbstgetriebenes Mehl
- 100 g crushed almonds
- 225 g Sultanas
- 100 g Currants
- 50 g Citation
- 1 TEASPOON Cinnamon
- 1/2 TEASPOON ground ginger
- 1/2 TEASPOON grated nutmeg
- 225 g soft butter
- 225 g Muscovado sugar
- 5 Eggs (size M)
- 500 g Marzipan raw mass
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Quarter cherries. Wash orange and lemon hot, grate dry and grate the peel. Chop almonds. Mix self-raising flour, citrus peel, ground and chopped almonds, sultanas, currants, candied lemon peel, cinnamon, ginger and nutmeg
- 2
Whip the butter and sugar with the whisk of the hand mixer until creamy. Add the eggs one by one and stir in. Stir in the flour mixture briefly
- 3
Fill half of the dough into a greased springform pan (20 cm Ø) and smooth it down. Roll out 1/3 of the marzipan into a circle (approx. 20 cm Ø) on a work surface sprinkled with icing sugar. Place the marzipan circle in the mould on the dough. Place the rest of the dough on top and smooth it down. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 2 hours
- 4
Take the finished cake out of the oven, let it rest in the mould for about 10 minutes, then remove from the mould and let it cool down completely. Roll out 1/3 of the marzipan into a circle (approx. 24 cm Ø) on a work surface sprinkled with icing sugar. Place it on the cake, pressing the edge in wavily. Form the remaining marzipan into 12 balls and arrange them in a circle on the marzipan lid. Bake the cake under the preheated grill of the oven for approx. 5 minutes
- 5
waiting time approx. 2 hours
Nutrition Facts
710 kcal
74 g
40 g
13 g
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