- 200g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g whole almond
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 200g plain flour
- 200g icing sugar
- 4 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 700g mixed dried fruit
- 25ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
For the icing
Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don’t allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).