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10 Test if the cake is ready: a skewer inserted
into the center should come out clean.
13 Warm the jam and brush thickly over the
whole cake. This will help the marzipan stick.
16 Wrap the marzipan around the rolling pin,
and drape it over the cold fruit cake.
19 Place the egg whites in a bowl and sift in
the confectioner’s sugar. Stir well to combine.
11 Leave to cool, then turn out on a wire rack to
cool completely. Remove the parchment paper.12 Trim the cake to level it. Transfer to a stand
and hold in place with some marzipan.14 On a lightly floured surface, knead the
remaining marzipan until softened.17 Gently, with your hands, ease the marzipan
into place, smoothing out any bumps.20 With an electric mixer, beat the sugar
mixture for 10 minutes until stiff.15 Roll out the softened marzipan until wide
enough to cover the cake.18 With a small, sharp knife, cut away any
excess marzipan from the base of the cake.21 Spread the icing with a palette knife.
STORE Will keep, un-iced, for 8 weeks.