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This beautiful spring inspired Daisy cake has a fruit sponge and a marzipan layer, making it perfect for an Easter celebration.
Preheat oven to 140°C/275°F/gas mark 1. Grease and line the cake tin with baking paper.
Cream the butter and sugar together until light and fluffy.
Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice a little at a time.
Finally, add the mixed dried fruit, peel and grated lemon zest and stir the mixture thoroughly.
Place the mixture into the prepared tin.
Bake in the pre-heated oven for 1 ¾ hours. Test by inserting a skewer in the middle – if it comes out clean, the cake is ready.
Once baked, remove from the oven and leave to cool on a wire rack.
Thinly coat the fruit cake with cooled boiled apricot jam.
Knead and roll out the marzipan on a work surface lightly dusted with icing sugar to desired thickness.
Lift and place over the cake, smoothing down the sides with the palms of your hands. Trim of any excess with a sharp knife.
Knead the Renshaw Pastel Green Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Lightly brush the marzipan with cooled boiled water.
Lift the icing over the cake, smoothing down the sides with the palm of your hand. Trim excess any icing from the base. To give a sheen to the surface, smooth with the palm of your hand.
Knead and thinly roll out Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Cut out daisies using a large daisy cutter and leave to set in an egg carton for approximately one hour or until the flower can hold its shape.
Knead a small amount of Renshaw Yellow Ready to Roll Icing until soft and pliable.
Take a piece the size of a small garden pea, roll into a ball and press onto a sieve create criss-cross markings. Stick onto the centre of the flower using cooled boiled water.
Stick the daisies onto the cake using cooled boiled water.