Fruit Cake in Marzipan Coat

Ingredients

• 200 g butter
• 60 g honey
• 4 eggs
• 1 Organic lemon
• 75 g chopped hazelnuts
• 60 g currants
• 60 g sultanas
• 60 g raisins
• 25 g dried apricots
• 300 g wheat flour type 1050
• 1 tsp Baking powder
• 1 pinch cinnamon
• 1 pinch cloves powder
• 2 tbsp cocoa powder
• 5 tbsp whipping cream
• 200 g marzipan raw mass

Instructions

1. 1.

   Beat butter and honey, gradually add eggs. Wash lemon hot, dry rub, grate zest and squeeze juice. Stir in hazelnuts, lemon zest, currants, sultanas, raisins and cubed apricots. Mix flour with baking powder, cinnamon, cloves and cocoa; fold into batter with cream and 1 tbsp lemon juice. Pour dough into a parchment-lined pan and bake at 175 °C (convection 150 °C; gas: level 2) for about 80 minutes. Check doneness. Remove and cool.

2. 2.

   Cut cake into 8 thick slices. Quarter each slice. Roll marzipan thinly and wrap each cake cube with it.