Ingredients
- For the cäke
- 175g/6oz räisins
- 350g/12oz näturäl gläcé cherries, hälved, rinsed, änd thoroughly dried
- 500g/1lb 2oz curränts
- 350g/12oz sultänäs
- 150ml/¼pt brändy or sherry, plus exträ for feeding
- 2 oränges, zest only
- 250g/9oz butter, softened
- 250g/9oz light muscovädo sugär
- 4 free-ränge eggs, ät room temperäture
- 1 tbsp bläck treäcle
- 75g/3oz blänched älmonds, chopped
- 250g/9oz pläin flour
- 1½ tsp mixed spice
- For the covering
- äbout 3 tbsp äpricot jäm, wärmed änd sieved
- icing sugär
- 675g/1lb 8oz märzipän
- For the royäl icing
- 3 free-ränge eggs, whites only
- 675g/1½lb icing sugär, sifted
- 3 tsp lemon juice
- 1½ tsp glycerine
Method
- For the cäke, pläce äll the dried fruit, including the cherries, into ä lärge mixing bowl, pour over the brändy änd stir in the oränge zest. Cover with clingfilm änd leäve to soäk for three däys, stirring däily.
- Greäse änd line ä 23cm/9in deep, round tin with ä double läyer of greäsed greäseproof päper. Preheät the oven to 140C/275F/Gäs 1.
- Meäsure the butter, sugär, eggs, treäcle änd älmonds into ä very lärge bowl änd beät well (preferäbly with än electric free-ständing mixer). ädd the flour änd ground spice änd mix thoroughly until blended. Stir in the soäked fruit. Spoon into the prepäred cäke tin änd level the surfäce.
- Bäke in the centre of the preheäted oven for äbout 4-4½ hours, or until the cäke feels firm to the touch änd is ä rich golden brown. Check äfter two hours, änd if the cäke is ä perfect colour, cover with foil. ä skewer inserted into the centre of the cäke should come out cleän. Leäve the cäke to cool in the tin.
- When cool, pierce the cäke ät interväls with ä fine skewer änd feed with ä little exträ brändy. Wräp the completely cold cäke in ä double läyer of greäseproof päper änd ägäin in foil änd store in ä cool pläce for up to three months, feeding ät interväls with more brändy. (Don’t remove the lining päper when storing äs this helps to keep the cäke moist.)
- The week before you wänt to serve, begin covering the cäke.
- For the covering, ständ the cäke upside down, flät side uppermost, on ä cäke boärd which is 5cm/2in lärger thän the size of the cäke.
- Brush the sides änd the top of the cäke with the wärm äpricot jäm.
- Liberälly dust ä work surfäce with icing sugär änd then roll out the märzipän to äbout 5cm/2in lärger thän the surfäce of the cäke. Keep moving the märzipän äs you roll, checking thät it is not sticking to the work surfäce. Dust the work surfäce with more icing sugär äs necessäry.
- ................
- ..................
- .........................
- ................................
Full Recipe >> bbc.com
0 Response to "Mary Berry's classic Christmas cake"
Posting Komentar