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Prep

1 HR

Bake

2.5 hrs

Serves

8 to 10

Difficulty

Medium

About

This traditional Easter fruit cake is topped with home-made almond paste – with 11 balls to represent the faithful disciples, so make sure you count correctly!

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

Put the dried fruit and glace cherries into a large mixing bowl. Pour over boiling water to cover, then soak for 5 minutes. Drain thoroughly through a colander. Tip the fruit back into the bowl and stir in the dark rum or brandy. Cover and leave in a cool place for up to 2 days, though at least overnight.

Step 2

Position an oven shelf in the centre of the oven, with space for the cake. Preheat the oven to 150°C, Fan oven 130°C, Gas Mark 2. Grease and line a 20cm round cake tin with baking paper.

Step 3

In a very large mixing bowl, beat together the butter and sugar until light and fluffy, using a hand-held electric mixer or wooden spoon. Gradually add the beaten eggs, beating well between each addition.

Step 4

Sift the flour, salt and ground mixed spice into the mixing bowl. Use a large metal spoon to fold the ingredients together – ditch the wooden spoon and avoid beating the mixture at this stage – you need to treat it gently!

Step 5

Add the ground almonds with the grated zest and juice from the lemon and orange. Remember to take care when you grate the zest from citrus fruit – you just want the coloured part. If you grate into the white pith you will be adding bitterness, rather than flavour.

Step 6

Give the soaked dried fruit a stir, then tip it into the cake mixture, along with any residual liquid. Stir it in thoroughly.

Step 7

Tip the mixture into the cake tin and level the top. Bake for 2 hours. Test that the cake is cooked by inserting a fine skewer into the centre – it should come out clean. Stand the cake on a wire rack and leave it to cool in the tin. When cold, remove from the tin and wrap in baking paper. Store in an airtight tin, or decorate immediately.

Step 8

For the almond paste, mix the almonds and icing sugar together. Add the egg white and lemon juice, mix to a stiff paste, and knead until smooth. Roll out half this almond paste on a surface dusted with icing sugar and trim to a 20cm circle. Brush the surface of the cake with warm apricot jam and position the almond paste on top. Score a criss-cross pattern over the surface with a skewer.

Step 9

Roll the remaining paste into 11 equal-sized balls and position them around the cake. Grill lightly, or use a cook’s blowtorch to lightly brown the surface. Tie ribbon around the cake, to decorate, then serve.

TOP TIP

Don't worry if you don't have a blow torch in your kitchen; you can just pop it under the grill for a little bit instead to give the cake a warming glow!

Ingredients – 14 items

Serving

1

For the cake

Dried fruit

Dried fruit

Mixed

1 kg

Glace cherry

Halved

200 g

Rum

100 ml
Butter

Butter

Plus a little extra for greasing

150 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

150 g
Eggs

Large eggs

4
Flour

Plain flour

200 g
Salt-table

Salt

1/4 tsp
Mixed-spice

Ground mixed spice

2 tsp

Ground almonds

75 g
Lemon-zest

Zest of one lemon

1
Lemon-juice

Juice of one lemon

1
Orange

Medium orange, juiced & zested

1

For the decoration

Ground almonds

250 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Sugar

250 g
Eggs

Large eggs

Separated

1
Lemon-juice

Lemon juice

1 tsp

Apricot jam

Warmed in a pan or microwave for a few seconds

2 tbsp

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Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

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- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
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500g Strong Plain Flour
7g fast Action yeast
1 tsp sea salt 
75g Tate & Lyle Caster Sugar
200ml Warm Milk
1 large beaten Egg
50g Melted Butter.

 Filling

200g Lemon Curd.
150g Sultanas

Topping

250g Tate & Lyle Icing Sugar.
12 Glace Cherries.

Method

Mix the flour, yeast, caster sugar and sea salt in a large bowl, make a well in the centre and pour in the warm milk, butter and beaten egg.. The dough shouldn’t be too dry or sticky if it feels a little dry add a further tablespoon of water and if a little sticky add a few grams extra of flour.
Knead the dough on a flour-dusted surface, until it feels smooth. Shape into a ball and place in a large floured bowl cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.
Line a large baking tray with non-stick parchment and roll the dough out to 300mm x 450mm.
Evenly spread the lemon curd over the dough and sprinkle with the sultanas.
Roll up like a swiss roll, lengthways, Cut the log into 12 equal sized buns with a sharp knife.
Egg wash the buns and arrange on the baking tray leaving a little space between each one.
Grease some cling film and cover the tray, allow to prove for 45/60 mins or until doubled in size.
Heat the Oven to 200c/180C Fan/Gas Mark 6 and Bake for 12 minutes, reduce the temperature down by 20C and cook for a further 12 minutes
Mix the sieved icing sugar with approx 3tbsp of water until a thick icing is achieved.
Top the buns with the icing using the back of a spoon.
Decorate with the glace cherries. Enjoy!

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