How to Marzipan a Fruitcake | Baking Mad
76.4 هزار بار بازدید -
14 سال پیش
-
Baking Mad show you how
Baking Mad show you how to marzipan a fruitcake. This step by step video shows you how to marzipan a fruitcake. Baking Mad is a recipe led website full of top tips and articles to help you become a better baker.
For our best ever fruit cake recipe: https://www.bakingmad.com/recipe/fool...
ingredients:
For the cake
150g Plain white flour
50g Self-raising white flour
1 tsp Mixed spice
1 tsp Cinnamon
0.5 tsp Ginger (ground)
0.5 tsp Cloves (ground)
0.5 tsp Nutmeg
100g Almonds (ground)
4 Egg(s) (free range) (lightly beaten)
For the fruit and nut mix
100g Unrefined Dark Muscovado Sugar (We Like Billington's)
100g Unrefined Light Molasses Sugar (We Like Billington's)
200g Glacé cherries
100g Mixed nuts (roughly chopped)
200g Raisins
100g Glacé ginger
100g Dates (ready to eat, Stoned, Roughly chopped)
100g Mixed peel
150ml Apple juice
175g Butter (unsalted)
2 tbsp Black treacle
method:
Method
Preheat the oven to 150ºC (130ºC fan, gas mark 2). Grease and double line with baking parchment an 8 inch cake tin.
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado and Molasses Sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
In a large bowl, add the plain flour and self-raising flour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture.
Pour into the prepared tin and level out with a spoon.
Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.
Transfer onto a wire rack and allow to cool completely in the tin.
Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed by a layer of foil and store in a cool dry place until ready to serve,
If you prefer, you can swap the apple juice with your favourite tipple. If you are baking your cake in advance, carefully make small holes in the top of the cake and feed with a tablespoon of alcohol or apple juice once a week.
Top Tip: How to Feed a Christmas Cake
How to Feed a Christmas Cake
Find out more
PrevNext
1
2
3
4
5
Christmas is on it's way and you have baked your Christmas Cake in preparation, but all the recipes talk about feeding your Christmas Cake. If you are wondering how do I feed it? What do I feed it with? Don't worry we aren't talking about serving it a plate of sprouts, feeding your cake simply means drizzling it with some liquid, typically alcohol such as brandy or sherry or alternatively you could use fruit juice. This process is to keep your cake lovely and moist and to intensify the flavours once you finally cut a slice and dig in. Follow our simple step by step guide to learn how.
To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional finish.
For a vegan fruitcake click here: https://www.bakingmad.com/recipe/vega...
For our best ever fruit cake recipe: https://www.bakingmad.com/recipe/fool...
ingredients:
For the cake
150g Plain white flour
50g Self-raising white flour
1 tsp Mixed spice
1 tsp Cinnamon
0.5 tsp Ginger (ground)
0.5 tsp Cloves (ground)
0.5 tsp Nutmeg
100g Almonds (ground)
4 Egg(s) (free range) (lightly beaten)
For the fruit and nut mix
100g Unrefined Dark Muscovado Sugar (We Like Billington's)
100g Unrefined Light Molasses Sugar (We Like Billington's)
200g Glacé cherries
100g Mixed nuts (roughly chopped)
200g Raisins
100g Glacé ginger
100g Dates (ready to eat, Stoned, Roughly chopped)
100g Mixed peel
150ml Apple juice
175g Butter (unsalted)
2 tbsp Black treacle
method:
Method
Preheat the oven to 150ºC (130ºC fan, gas mark 2). Grease and double line with baking parchment an 8 inch cake tin.
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado and Molasses Sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
In a large bowl, add the plain flour and self-raising flour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture.
Pour into the prepared tin and level out with a spoon.
Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.
Transfer onto a wire rack and allow to cool completely in the tin.
Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed by a layer of foil and store in a cool dry place until ready to serve,
If you prefer, you can swap the apple juice with your favourite tipple. If you are baking your cake in advance, carefully make small holes in the top of the cake and feed with a tablespoon of alcohol or apple juice once a week.
Top Tip: How to Feed a Christmas Cake
How to Feed a Christmas Cake
Find out more
PrevNext
1
2
3
4
5
Christmas is on it's way and you have baked your Christmas Cake in preparation, but all the recipes talk about feeding your Christmas Cake. If you are wondering how do I feed it? What do I feed it with? Don't worry we aren't talking about serving it a plate of sprouts, feeding your cake simply means drizzling it with some liquid, typically alcohol such as brandy or sherry or alternatively you could use fruit juice. This process is to keep your cake lovely and moist and to intensify the flavours once you finally cut a slice and dig in. Follow our simple step by step guide to learn how.
To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional finish.
For a vegan fruitcake click here: https://www.bakingmad.com/recipe/vega...
14 سال پیش
در تاریخ 1389/12/22 منتشر شده
است.
76,478
بـار بازدید شده