| 1.Grease a 20cm (8 inch) round, 7.5cm (3 inch) deep cake tin and line with greaseproof paper.
2.Beat the butter and lemon zest together,using a free-standing mixer or hand-held electric whisk, until very soft. Add the sugar gradually and continue beating until light and fluffy. Slowly beat in the eggs until evenly incorporated.
3.Sift in the flour with the mixed spice, and add the ground almonds,candied peel,currants,sultanas and glace cherries. Fold the ingredients together,using a large metal spoon,until evenly combined set aside.
4. Spoon just over half of the cake mixture into the prepared tin, and smooth the surface. Roll out 200g (7oz) of the almond paste on a surface dusted with icing sugar to an 18cm (7 inch) round.
5.Put the almond paste round on top of the mixture in the tin, then cover with the remaining cake mixture. Smooth the surface and make a slight hollow in the centre, then brush lightly with cold water. Wrap a double layer of brown paper around the outside of hte tine and secure with a string. Bake at 170 C mark 3 for 1 1/4 hours. Cover with greaseproof paper,lower the oven setting to 150 C mark 2 and bake for a further1 1/2 hours or until cooked to the centre.
6.Leave to cool in the tin for 1 hour, then transfer to a wire rack to the finish cooling. Wrap in greaseproof paper and foil and store in an airtight container for up to 2 weeks.
7. When ready to decorate, roll out 200g (7oz) almond paste to a 20cm (8 inch) round. Cut a 7.5cm (3 inch) round from the centre and add this piece to the remaining almond paste. Brush the top of the cake with honey, cover with the almond paste ring and press down. Crimp the edge with your fingers.
8.Divide the rest of the almode paste into 11 or 12 peices and shape into oval balls. Brush the ring with the beaten egg, position the balls on top and brush them with the egg. Put a disc of foil over the exposed centre of the cake, then put under a hot grill for 1-2 minutes to brown the almond paste.
9. Mix the icing sugar with 2-3 Tbsp warm water to make a smooth icing. Remove the foil disc, then pour the icing on to the exposed centre and smooth it with a palette Knife. leave the icing to set. To finish, secure a yellow ribbon around the side of the cake. |
