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ORGANIC APRICOT & MARZIPAN FRUIT CAKE
Organic Self Rasing flour
To make 10 to 12 slices
- 300g Marriage’s Organic Self Raising flour
- Pinch of salt
- 150g butter, cut into cubes
- 100g granulated sugar
- 100g dried apricots chopped
- 150g sultanas
- 150ml milk
- 2 large eggs, beaten
- Few drops natural vanilla extract
- 125g Marzipan, roughly chopped
- To glaze : 1 tablespoon apricot jam, mixed with 1 teaspoon boiling water
Use Organic ingredients where available.
Preheat the oven to 190°C, 380°F, Gas Mark 5. Lightly butter a 900g (2lb) loaf tin. Place the flour with the salt in a bowl or food processor, add the butter and rub in or process until the mixture resembles fine breadcrumbs. Turn the mix into a bowl if using a processor. Stir in the sugar, apricots and sultanas. Beat the eggs with the vanilla and milk, add to the bowl and mix to a stiff dropping consistency – it should just drop off the spoon with a slight shake of the wrist. Spread one third of the mixture in the base of the tin and top with half the marzipan. Repeat the layers and finish with the remaining cake mix. Bake in the centre of the hot oven for 1 to 1¼ hours, until a skewer inserted into the centre of the cake comes out clean. Do remember however, that the marzipan will be sticky, so try the skewer test in two or three different places. Carefully loosen the cake in the tin, then turn out onto a wire rack. Brush the top with the slightly melted jam while the cake is still hot, then leave to cool. Serve sliced. Store the cake in a tin or wrapped in foil. The cake could also be iced for celebrations or topped with more marzipan and lightly browned under the grill.
