Ingredients
12oz mixed raisins and currants
2oz chopped candied citrus peel
1/2
meyer lemon, grated rind only
1
egg, beaten for glazing
Greased lined 7 inch cake pan
Directions
2.
In a bowl, mix the sugar and almonds.
3.
Add the beaten egg so that you get a nice consistency.
4.
Add the almond essence and knead (about a minute) until it is workable.
5.
Roll out 1/3 of the almond paste and make a 7 inch circle.
6.
Save the rest of the marzipan for the cake top.
7.
Preheat the oven to 275F.
9.
Cream the butter and sugar until it is fluffy.
10.
Slowly beat in the eggs.
11.
Sift in the flour and salt one at a time.
12.
Add the dried fruit, candied citrus peel and grated lemon rind and mix well.
13.
Put half of the mixture in the cake pan.
14.
Smooth the top of the cake and top with the circle of almond paste.
15.
Add the rest of the cake mixture.
16.
Smooth the top and leave a slight dip in the middle so the cake has room to rise.
17.
Bake for 1 1/2 hours.
18.
Remove from the oven and let cool.
20.
Preheat the oven to 350F.
21.
Brush the top of the cool cake with the jam.
22.
Separate the almond paste in two.
23.
Roll out a circle to cover the top of the cake with one half.
24.
Make 11 balls with the other.
25.
Place the circle of paste on top of the jam.
26.
Place the balls around the edge.
27.
Brush the top with the beaten egg.
28.
Put the cake in the oven for 10 minutes.
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