| 250g white bread mix |
|
|
mix in food processor with dough attachment, 1–2 minutes |
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Pat dough into a 20cm round; roll marzipan into a sausage; place marzipan off-centre, sprinkle dough with cherries; brush with water, to moisten; fold smaller side over marzipan. Cover with a clean tea towel, leave in warm place 45 minutes or until doubled in bulk. Bake in hot oven 25 minutes or until golden brown. Should sound hollow when tapped. |
| 50g butter |
dice |
| 25g castor sugar |
|
| 1/2 egg |
beat lightly |
| 125ml warm water |
|
mix 5 minutes, rest 5 minutes |
| 1 teaspoon almond essence |
| 1 teaspoon vanilla essence |
| 50g dried apricots |
soak overnight |
mix |
|
mix, knead until smooth, rest 5 minutes |
| 50g sultanas |
| 50g raisins |
| 50g mixed peel, with orange, lemon, citron |
| 1 1/2 tablespoons dark rum |
| 1/2 lemon's rind |
grate |
| 12g whole almonds |
blanche, chop |
| 25g glacé cherries |
quarter |
| 115g white marzipan |
|
| 25g butter |
melt |
|
Drench cake with butter, making sure it soaks in between each application. Dust with icing sugar. |
| icing sugar |
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