recipes_Australia_Issue_129_April_2017

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72 recipes+ APRIL 2017

Easter

Celebration Cake

SERVES 12 PREP 30 minutes
COOK 2 hours 5 minutes + cooling
COST $1.85 a serve

175g butter, at room temperature
¾ cup firmly packed brown sugar
3 eggs, plus 1 extra
1¼ cups self-raising flour
½ cup plain flour
1 teaspoon ground mixed spice
1 cup currants
1½ cups sultanas
¼ cup mixed glacé cherries, coarsely
chopped
¼ cup candied peel, finely chopped
1 teaspoon finely grated lemon zest
1 quantity Marzipan (recipe, right)
1 tablespoon apricot jam
1 quantity Sugared Flowers (recipe, right)

1 Preheat oven to 150ºC/130ºC fan-forced.
Grease and line base and side of a deep
18cm (base measurement) round cake pan.
Using an electric mixer, beat butter and
brown sugar in a bowl until pale and fluffy.
Gradually add eggs, one by one, until
combined. Fold in self-raising and plain
flours and mixed spice. Stir in currants,
sultanas, glacé cherries, peel and zest.

2 Spoon a third of the cake batter into
prepared pan. Top with half the marzipan
cubes. Repeat layers, finishing with cake
batter; level surface. Bake for 2 hours (cover
with foil if over-browning) or until a skewer
inserted at centre comes out clean. Wrap
cake pan in foil. Cool cake completely in pan.

3 To serve, brush top of cooled cake with
apricot jam. Roll out remaining portion of

marzipan between sheets of baking paper

to a 20cm disc. Place marzipan on top of

cake; trim edges. Brush marzipan with extra

egg. Preheat an oven-grill on high. Grill cake

for 2 minutes or until marzipan is golden

brown. Decorate cake with Sugared Flowers.

MARIZPAN

MAKES 1 quantity PREP 10 minutes

1 cup caster sugar

1¾ cups almond meal (ground almonds)

1 teaspoon almond essence

1 egg, lightly whisked

Icing sugar, to dust

2 tablespoons plain flour

Combine sugar, almond meal and essence

in a bowl. Add in eggs; mix well. Turn out

onto a work surface lightly dusted in icing

sugar. Knead until smooth. Divide mixture

into 2 equal portions. Roughly tear, then

shape one of the marzipan portions into

1cm cubes. Toss cubes in the flour to lightly

coat, shaking away excess. Place on a tray.

Cover with plastic food wrap. Wrap remaining

marzipan portion in plastic food wrap.

SUGARED FLOWERS

MAKES 1 quantity PREP 10 minutes

+ 30 minutes to dry

½ cup caster sugar

Assorted in-season flowers (see tip)

1 egg white, lightly whisked

Place sugar on a flat plate. Using a small

brush, brush flowers with the egg white to

coat. Gently press flowers into sugar to lightly

coat, shaking off any excess. Place on baking

paper; set aside for 30 minutes to dry.

Easter

celebration

Cake of the month

+ SAVE TIME You can also use

store-bought marzipan if you like.

+ FLOWER POWER To ensure

flowers are edible, they need to be

pesticide-free. You will need to buy

them from a florist. If unavailable, you

can decorate cake with glacé fruit.

+ MAKE AHEAD Cake can be baked

up to 1 week ahead. Wrap in baking

paper, then foil and store in an airtight

container in a cool, dark place, or label,

date and freeze for up to 3 months.

Thaw in the fridge overnight. Ice and

decorate just before serving.

TIPS & TRICKS

BUDGET TIP

Omit flowers.

Decorate with

toasted shaved

coconut and

strips of orange

zest instead

Topped with marzipan and sugared flowers, this fruit cake is a real stand-out