‘a light fruit cake rarely seen in Malta brings back memories of an English Easter. Hilda made a lovely bow and I topped the cake with raw marzipan during the show the day after it was baked. I base my recipe on Delia’s as you can never go wrong but these days I tend to swap the butter content with mascarpone as it has a lower calorific value’
Prepare the raw marzipan the day before you are going to decorate the cake and keep it in the fridge. You will need:
Mix the almond flour and icing sugar. Add the other ingredients and make sure that they are combined evenly and pliable. If necessary add a few drops of water to bring it to the right consistency. Wrap in cling film and allow to harden up overnight
For the cake you will need:
250g mascarpone by Zappala
250g self raising flour
1 teaspoon mixed spice
a pinch of salt.
1 stick vanilla
300g mixed dried fruit, I use dried apricots and figs
1 teaspoon bicarbonate of soda
grated zest of half an orange, half a lemon and half a lime
2 tablespoons ground almonds
Preheat the oven to 150C.
Cream the mascarpone and sugar with an electric beater until the mixture is creamy and light. Add the eggs one by one and carry on beating on low speed.
Sieve the flour, add the mixed spice, salt, vanilla and bicarbonate of soda. Add the flour mixture to the mascarpone mixture and use a large metal spoon to fold in the flour. Mix and add the ground almonds., followed by the chopped up dried mixed fruit and the chopped roasted almonds.
To assemble the cake:
Bake for 55 minutes and allow to cool completely before decorating.
Roll out the marzipan to a round and cut to the same size as the cake.
Brush the top of the cooled cake with warm apricot jam, top with the round of marzipan. Tap the marizpan gently around the edges to give it a smooth finish.
Roll 11 balls of marizpan and place them on top of the cake. Decorate with easter eggs if you wish.