GOLDEN APRICOT AND MARZIPAN LOAF CAKE
Provided by: Paul Hollywood
Yield: Makes 1 large loaf cake
Preheat the oven to 180°C/350°F/gas 4. Sift the flour and salt into a mixing bowl. Cut the butter into small pieces; add to the bowl and toss in the flour. Rub the pieces of butter into the flour between the tips of your fingers until the mixture looks like fine crumbs. (You can also do this stage in a food-processor.)
Stir in the sugar. Roughly chop the apricots or cut into small chunks with kitchen scissors. Add to the bowl with the sultanas and mix well. Beat the eggs with the vanilla and milk until thoroughly combined. Add to the bowl and mix with a wooden spoon to make a stiff cake mixture that should just drop off the spoon with a shake of the wrist.
Spoon one-third of the mixture into the prepared tin and spread evenly. Cut the marzipan into 1.5cm cubes and arrange half on top of the cake mixture. Cover with half of the remaining mixture, spreading it evenly. Arrange the rest of the marzipan cubes on this layer. Spread the rest of the cake mixture on top to evenly fill the tin.
Gently bang the tin on the worktop to get rid of any pockets of air.
Bake for 1 to 1¼ hours or until a skewer inserted into the centre comes out clean (it’s best to test in several different places, because it’s hard to avoid the marzipan). Transfer the tin to a wire rack. Run a round-bladed knife around the inside of the tin to loosen the cake, then leave to cool for 15 minutes before carefully turning out and cooling completely on the wire rack.
To finish, gently warm the apricot jam with the water, stirring to make a sticky glaze. Brush this over the top of the cake. Scatter the flaked almonds over the cake. Leave to set. Store in an airtight container and eat within 5 days.
FRUITCAKE COVERED IN MARZIPAN AND CHOCOLATE RECIPE | EAT SMARTER …
Total time: 2 hours 30 minutes
|300 grams Marzipan|
|150 grams powdered sugar|
|80 grams Apricot jam|
|200 grams Milk chocolate couveture|
|20 grams ground Hazelnuts|
|50 grams Walnut|
|50 grams dried Figs|
|50 grams dried Date|
|50 grams Candied lemon|
|50 grams candied orange|
|200 grams butter|
|200 grams Pastry flour|
|50 grams cornstarch|
|2 tsps Baking powder|
|0.5 tsp ground cloves|
|0.25 tsp ground Cardamom|
|1 tsp Ground cinnamon|
|100 grams ground almonds|
|150 grams sugar|
|1 Tbsp Vanilla sugar|
|1 pinch salt|
|80 grams Currants|
|4 centiliters Rum|
- Preheat the oven to 180°C (approximately 350°F). Grease a springform pan with butter and dust with the ground hazelnuts.
- For the cake batter: Chop the walnuts, figs, dates, and candied citrus peel finely. Melt the butter in a small saucepan and then cool to lukewarm. Mix the flour with the cornstarch, baking powder, spices and almonds.
- In a bowl, beat the eggs with the sugar, vanilla sugar and salt with an electric mixer until fluffy and the sugar has dissolved (about 5 minutes). Stir in few tablespoons of the flour at a time alternately with the melted butter. Mix to form a smooth paste. Stir in the walnuts, figs, dates, candied peel, currants and rum. Pour the batter into the pan and bake in the preheated oven on the lower rack for about 1 hour, until a toothpick comes out clean. Remove the cake from the oven and cool for 5 minutes in the pan. Then release the cake from the pan and cool the cake on a wire rack.
- Preheat the oven to 120°C (approximately 250°F).
- For decorating: Combine the marzipan with the icing sugar and knead until smooth. On a work surface dusted with powdered sugar, roll out thinly into a circular sheet large enough to cover the cake. Strain the jam through a fine mesh strainer and then warm slightly. Spread the jam over the cake. Place the marzipan sheet over the cake and smooth over the top and sides, trimming any excess.
- Melt the chocolate, cool slightly and then spread over the cake and let dry. To serve, cut the cake into slices.