Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer. | 2. STAGE 1. | 3. To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill. | 4. Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste. | 5. Set aside a small portion for balls with which to decorate the cake. | 6. Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside. | 7. STAGE 2. | 8. Preheat oven to 160°C/320°F. | 9. Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine. | 10. Sift flour, salt and spices together, then stir in fruit and peel. | 11. Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.). | 12. Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency). | 13. STAGE 3. | 14. Place half the mixture into a greased and lined cake tin. | 15. Place one pre-rolled round of almond paste over the top. | 16. Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake. | 17. Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness. | 18. Level the cake by placing a weighted plate on top of the cooked cake while it is still hot. | 19. Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely. | 20. STAGE 4. | 21. Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown. | 22. Remove and leave to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
icing sugar	400		sifted	-	-	-	-
almond	250	g	ground	2210.0	0.0	0.0	250.0
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
orange juice	3 -4	tablespoons		0.0	0.0	0.0	0.0
almond essence	5	drops		-	-	-	-
plain flour	250			-	-	-	-
salt	1	pinch		-	-	-	-
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
cinnamon	1	teaspoon		-	-	-	-
currant	280			19756.8	4823.168	439.04	128.576
sultana	250			-	-	-	-
peel	110	g	mixed	51.7	17.6	1.65	0.33
butter	160			13680.0	628.56	427.44	1152.0
caster sugar	160			-	-	-	-
egg	3			214.5	1.08	18.84	14.265
milk	200			29768.0	2332.64	1537.2	1595.76

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.