A stylish and smart Christmas design – yet reassuringly simple to make.
20–23cm/8–9in round homemade or shop-bought fruit cake
TO DECORATE
50g/2oz golden caster sugar
several eucalyptus sprigs
1 egg white, lightly beaten
plenty of fresh bay leaves, in sprigs
100g/4oz cranberries, defrosted if frozen and drained
TO COVER THE CAKE
500g pack natural marzipan
3 tbsp apricot jam
FOR THE ROYAL ICING
2 egg whites
400g/14oz icing sugar, sifted, plus extra for rolling out
Takes 30 minutes, plus overnight setting • Cuts into 12–16 slices
1 Use a 5–6cm/2–2½ in round cutter to cut a hole from the centre of the cake. Put the caster sugar on a plate, dip the tips of the eucalyptus leaves into the egg white, shake off any excess, then coat in sugar. Dry.
2 Meanwhile, dust the work surface with icing sugar. Roll the marzipan to a 20 or 23cm/8 or 9in circle. Warm and sieve the jam and brush it over the top of the cake. Place it jam side down on the marzipan. Cut out a hole in the marzipan to match that in the cake, using a sharp knife or cutter. Turn the cake right way up and put on a plate.
3 Beat the egg whites and icing sugar until thick and smooth. Spread over the marzipan with a palette knife. Decorate with the berries and leaves. Let set overnight.
• Per slice for 12 554 kcals, protein 5.6g, carbohydrate 110.4g, fat 12.9g, saturated fat 2.4g, fibre 2g, sugar 102.5g, salt 0.34g