Taken from ‘Recipes from Le Vieux Four’ by Lynette Fisher. This and her other book, Special Cakes from the Old Oven, are available along with a selection recipe greetings cards by Bridport arist Marion Taylor at Le Vieux Four.
Ingredients
• 300g currants
• 300g sultanas
• 75g peel
• 75g glacé cherries
• 300g butter
• 300g soft light brown sugar
• 1 tbsp golden syrup
• 5 eggs
• 1/4 tsp mixed spice
• 500g golden marzipan
• 350g flour
Method
1 Butter and line a 10” deep cake tin.
2 Cream butter and sugar and mix in the whisked eggs alternately with the flour. Add fruits, spice and syrup.
3 Place 1/2 the mix in the tin and roll out and place a layer of marzipan about 3mm thick. Sandwich this with the rest of the cake mix.
4 Place a round of paper on the top to keep the cake flat. Bake in a slow oven at about 130°C /Gas Mark 1/2 until the cake is firm to the touch.
5 Allow the cake to cool completely before decorating. Roll out a round of marzipan to fit the top of the cake and make eleven marzipan eggs. Scorch carefully using a cook’s blow torch and attach the eggs to the cake using a little water icing.
6 Decorate with crystallised violets.
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