Billington's

Directions

1. Preheat the oven to 180C (fan 160C), gas 4. Grease and line a (17 x27cm) 7 x 11inch rectangular tin. Put the butter into a heatproof bowl and microwave on High for 1 minute until it’s melted.

2. Put the flour, cinnamon and mixed spiced into a large bowl. Stir in the light muscovado sugar and then add the mixed dried fruit and dried apricots. Coarsely grate 100g (31/2oz) marzipan and add to the dry ingredients.

3. Crack the eggs into a jug, pour in the milk and mix together with a fork. Pour in to the dry mixture with the melted butter and stir together with a large spoon to combine.

4. Spoon the cake mixture into the prepared tin. Bake for 30 minutes until well risen and firm. Insert a cocktail stick into the centre, the cake is ready if it comes out clean. Cook for a few more minutes if needed, then cool.

5. Warm the apricot glaze in the microwave on High for 30 seconds, brush over the top of the cake. Cut the cake into 15 squares.

6. Roll out the rest of the marzipan to a rectangle the same size as the cake. Use a flower shaped cutter to stamp out 15 marzipan decorations.

7. Stick a marzipan flower on top of each piece of cake, then press a sugar coated chocolate egg on to finish.

Tip:
This cake tastes best when it is freshly made and obviously, once cut the edges dry quickly. If you want to get-ahead make the cake and freeze whole for up to one month. Defrost for 2 hours at room temperature. Once each piece is cut and decorated individually wrap in cling film and store in an airtight container for up to 3 days.

Recipe Information

Serves 15:
15 minutes to prepare:
30 minutes to cook: