Have you forgotten to make or buy your Christmas cake?! Here’s the answer….
INGREDIENTS
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230gms tinned pineapple, drained from any juice.
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150gms caster sugar
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500gms mixed dried fruit – glace cherries, candid peel, chopped stem ginger, sultanas.
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70gms butter
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1 level tsp bicarbonate of soda
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150gms Self raising flour
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2 small eggs, beaten.
For the marzipan-enough to cover the top and sides of a 7″ cake:
- 300gms icing sugar
- 350gms ground almonds
- 1 large egg
- 1 egg white
- Almond essence – optional
For the marzipan mice:
- Marzipan
- Flaked almonds
- Liquorice string or black fondant icing
- Melted chocolate – optional
Method
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Using a food processor, whizz the pineapple to a pulp.
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Measure the sugar, butter, fruit and bicarbonate into a saucepan, and add the pineapple. Set over a low heat to melt butter. Once butter has melted, raise heat and simmer the mixture for 2 minutes.
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Remove from heat, set aside for a moment to cool.
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Once the mixture has cooled to room temperature, add the eggs and sifted flour.
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Pour into tin and place in the center of the oven, 160 degrees for an hour.
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When cool, the cake can have a douse of Christmas liquor or brandy, prior to a marzipan and icing finish.
For the marzipan:
- Whisk egg and sugar in a bowl above a saucepan of simmering water. Mixture should increase in volume and have the texture of thick cream.
- Add almonds and work to a thick paste. Roll into a sausage, wrap in cling film and leave overnight before using.
- Dust a flat work surface with icing sugar, roll out half the marzipan in an oblong shape.
- Using a piece of string, measure the circumference of the cake, then using this measurement cut the oblong into the exact width & length.
- Melt 2 Tbsp jam in a pan, brush the sides of the cake with the melted jam. This will help the marzipan to stick.
- Press marzipan onto the side of the cake, trim any excess off where it joins, and on the top of the cake.
- Roll out the other half of marzipan into a circle, using a plate or base of a cake tin as a guide, cut out a round to cover the top.
- Brush top with melted jam, then place marzipan circle on top.
- Add food colourings to marzipan trimmings to make decorations and lettering.
- Once decorations are complete, lightly dab cake with a little beaten egg white foam.
- If you don’t have a blow torch, use a grill, to burn a glaze on the marzipan.
For the marzipan mice:
- Roll walnut size pieces of marzipan into ovals, keeping one end rounded, and roll the other end into a point. Using the end of a skewer poke eye and tail holes.
- Select whole flakes of almonds as ears.
- Cut liquorice strings for tails and small bits for eyes.
Chocolate mice – once marzipan is formed and almonds added, insert cocktail stick in the tail hole. Using a small paint brush, apply melted chocolate to marzipan. Leave to set before adding tail and eyes.
