1cupcake flouror use 2tbsp cornstarch and top up with all-purpose flour
1 1/2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/2tspcinnamon
1/2tspginger
1/4tspnutmeg
1cupmixed chopped candied fruitpapaya, golden raisins, cherries
1/2cupnuts
2tsporange zest
1tspvanilla extract
1/2cupunsweetened orange juice
Marzipan
For The Glaze:
3tbspapricot jamor orange marmalade
2tbspwater
Instructions
Put the flour, cake flour, baking powder, baking soda, the powdered spices and salt in a large bowl and whisk together a couple of times to mix. Add the dried fruits and nuts, and toss coat them well with the flour. This ensures the fruit doesn’t sink to the bottom of the cake.
In another large bowl, cream together the butter and sugar with a hand held electric mixer till fluffy. Add the beaten egg whites, the orange zest and the extract and beat till mixed. Now add the half of the flour, and then half the orange juice, then the rest of the flour and the orange juice beating well after each addition until just mixed well. Do not over beat the batter.
Scrape the batter into a well-greased and floured (or parchment lined, if you prefer) 8” round cake tin. Smooth the top and bake at 180C (350F) for about 40 to 60 minutes till a skewer pushed into the middle of the cake comes out clean.
If you find the cake browning too quickly cover with foil about halfway through baking. This cake will rise but dome very gently. Let the cake cool in the tin for about 20 to 25 minutes in the cake tin and then unmould it. Cool completely on a rack.
Make a glaze by boiling the jam and water for a couple of minutes. Press this through a sieve to remove lumps and let it cool slightly.
Take a piece of the marzipan and roll it into a smooth ball and flatten it slightly. Dust your work surface lightly with icing sugar, and roll out the marzipan to a uniform thickness of about 1/8 of an inch. Cut out a circle, using a pizza/ pastry wheel, the exact diameter of your cake.
Brush the apricot glaze over the top of the cake, and place the marzipan circle on the cake to fit it perfectly. Press it down lightly so it sticks to the cake.
Take the scraps from the rolled out marzipan and a little more fresh marzipan and roll it together into a ball (about 3/4 the earlier amount) and roll out again to 1/8th” thickness. Using a star shaped cookie cutter cut out enough stars to cover the top edge of cake.
Using some of the apricot glaze to help stick them down, place the stars, in an overlapping manner, along the top edge of the cake and one in the centre if you want.
If you have a blow torch, use that to toast and brown the marzipan decoratively. Otherwise place the marzipan covered cake under the grill for about 3 or 4 minutes or in an 180C (350F) oven for a few minutes. Watch your cake to see the marzipan doesn’t burn!