David C
New member
Makes a 6 inch cake
Cream together:-
50g Butter
25g Trex
25g Margerine
100g Castor sugar
Add 125ml egg litle by little beating each addition in well
Half mix in:-
100g plain flour
25g Ground almonds
pinch of Baking powder
Add and mix in:-
50g Mixed peel
100g Currants
100g Sultanas
pinch Mixed spice
Zest and juice of 1/2 lemon
When mixed place 1/2 the mixture in the prepared tin ( greased and lined with greaseproof paper)
Weigh 150g Almond paste and roll into a circle 1cm less tham the tin and place on the mixture, add the rest of the mix on top.
Using a wet hand press down the top and smooth.
Bake at 150-170C for 2 hours.
When cooled remove from the tin and brush the top with apricot glaze.
Roll out 150g Almond paste to fit the top of the cake and stick with the glaze.
Roll 12 small balls of almond paste (1.5cm dia) and place around the top of the cake in a ring around the edge. Glaze the top of the cake under a grill until starting to go brown.
This is a very traditional Easter cake. Other versions use a rope of twister almond paste in place of the balls to represent the crown of thawns.
Cream together:-
50g Butter
25g Trex
25g Margerine
100g Castor sugar
Add 125ml egg litle by little beating each addition in well
Half mix in:-
100g plain flour
25g Ground almonds
pinch of Baking powder
Add and mix in:-
50g Mixed peel
100g Currants
100g Sultanas
pinch Mixed spice
Zest and juice of 1/2 lemon
When mixed place 1/2 the mixture in the prepared tin ( greased and lined with greaseproof paper)
Weigh 150g Almond paste and roll into a circle 1cm less tham the tin and place on the mixture, add the rest of the mix on top.
Using a wet hand press down the top and smooth.
Bake at 150-170C for 2 hours.
When cooled remove from the tin and brush the top with apricot glaze.
Roll out 150g Almond paste to fit the top of the cake and stick with the glaze.
Roll 12 small balls of almond paste (1.5cm dia) and place around the top of the cake in a ring around the edge. Glaze the top of the cake under a grill until starting to go brown.
This is a very traditional Easter cake. Other versions use a rope of twister almond paste in place of the balls to represent the crown of thawns.
