This straightforward twist on the traditional fruit sponge makes loads of squares – all adorned with marzipan eggs

• Preparation and cooking time
  • Prep:40 minutes
  • Prepare dinner:1 hr
  • Plus soaking
• Straightforward
• Cuts into 15 squares

• Freezable

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Elements

• 250g blended dried fruit
• 100g dried apricot, chopped
• 85g glacé cherry, chopped
• zest 2 oranges, juice 1 orange (use the second within the topping)
• 200g butter, softened, plus additional for the tin
• 200g mild muscovado sugar
• 4 massive eggs
• 200g self-raising flour
• 50g floor almond
• 2 tsp blended spice
• 1 tsp floor cinnamon
• ½ tsp freshly grated nutmeg
• 500g marzipan, 200g/7oz reduce into 2cm chunks, the remaining for the topping

For the topping

• 50g butter
• 50g mild muscovado sugar
• 100g plain flour
• 100g flaked almond
• 3 tbsp golden syrup
• 85g icing sugar, sieved
• 2-3 tsp orange juice

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Methodology

• STEP 1

  Soak all of the dried fruit within the orange juice for two hrs, or in a single day.

• STEP 2

  Butter and line a 20 x 30cm tin with baking parchment. Warmth oven to 160C/ 140C fan/fuel 3. In a big bowl, beat the butter and sugar with an electrical whisk till pale and fluffy. Add the eggs separately; combine properly between every addition.

• STEP 3

  Sift the flour into the bowl and blend within the floor almonds and spices. Add the marzipan chunks, zest and dried fruit with any remaining juice, and provides every part a great stir to mix.

• STEP 4

  Tip the cake combine into the ready tin, stage the floor, and bake for 45 minutes – the cake should still be slightly gooey within the centre at this level. Take away from the oven and enhance the warmth to 200C/ 180C fan/fuel 6.

• STEP 5

  Make the topping. Rub the butter, sugar and flour collectively along with your fingers to a crumbly breadcrumb texture. Grate in 200g reserved marzipan, add the flaked almonds and golden syrup. Combine every part with a fork, ensuring it stays crumbly and doesn’t clump. Sprinkle over the cake and return to the oven for 12-15 minutes. In the meantime, divide the remainder of the marzipan into 11 and roll into balls.

• STEP 6

  Take away the cake from the oven as soon as cooked by, prepare the marzipan balls on high and permit to chill within the tin. Combine the icing sugar with sufficient orange juice to provide a runny icing, drizzle it everywhere in the cake, then let it set slightly earlier than slicing it.