黄金蛋糕Golden Simnel Cake

【材料】10-12人份
葡萄干150克、杂果皮40克（剁碎）、干无花果80克、芒果干80克、黄梨干80克、杏脯150克、姜糖70克、柠檬１粒取皮茸、橙酒½杯

【干料】
中筋面粉150克、发粉１茶匙、豆蔻粉¼茶匙、姜粉¼茶匙、五香粉½茶匙、杏仁粉100克、甜椰丝¾杯

【湿料】
无盐牛油200克细糖150克、香草精2茶匙、A蛋3粒、橙酒⅓杯（涂抹用）

【杏仁糖泥】
杏仁粉200克、糖粉200克（筛过）、杏仁精¼茶匙、蛋黄2个、兰姆酒或白兰地2汤匙、醋⅛茶匙、杏桃酱（热成液态）

【做法】
1. 把所有水果和柠檬皮茸混合在有盖的容器中，以橙酒腌制过夜。
2.干料：将面粉、发粉及五香粉筛过，然后拌入盐、杏仁粉及椰丝。
3.在一个9英寸（23厘米）深的圆盘上涂油，剪出2个和底盘大小一样的烘焙纸，盘的侧面也剪2条，为圆盘铺上厚4厘米的铺垫，边缘则是5厘米。
4.与此同时，将烤箱预热至160°C。
5.湿料：用搅拌器以高速把牛油打至淡黄色，加入糖和香草精，搅拌至发起，然后逐个加入鸡蛋，搅拌至发起。
6.把干水果料和过筛的面粉混合一起，然后把这些水果混合料和剩余粉料间隔地加入拌好的湿料中。
7.将面糊倒在准备好的烤盘中，抹平顶部，然后在桌面上轻敲数次以除去任何气泡。
8.放入烤炉烤20分钟，用竹签插入中心测试，以不沾物为准。从烤箱中取出蛋糕，趁热在上面刷上橙酒，然后在架子上等至完全冷却。
9. 杏仁糖泥：将杏仁粉和糖粉放入一个大的搅拌碗中混合，另外在一个小碗中把蛋黄、朗姆酒及醋一起搅​​拌均匀。然后在杏仁和糖的混合料中加入适量的蛋黄混合料，做成结实的糊状物，然后揉成团状，再分成11个小球，将剩余的杏仁糖泥擀成大小配合蛋糕顶部的圆形。
10.从烤盘取出冷却的蛋糕，并以温的杏桃酱涂刷顶面，然后铺上杏仁糖泥圆圈，轻轻向下按，再用手指捏其边缘。在每个杏仁糖泥球的底部刷一些杏桃酱，然后粘在蛋糕上围成圆圈。

【Ingredients】Serves 10~12 persons
150g golden raisins, 40g mixed peel(chopped into small pieces), 80g dried figs, 80g dried mango, 80g dried pineapple, 150g dried apricots, 70g crystallized ginger, Finely grated rind of 1 lemon, ½ cup orange liqueur(Grand Marnier or Drambuie)

【Dry ingredients】
150g all-purpose flour, 1 tsp baking powder, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ½ tsp ground all spice, ½ tsp sea salt, 100g ground almonds, ¾ cup sweetened flaked coconut

【Wet ingredients】
200g unsalted butter, 150g caster sugar, 2 tsp vanilla extract, 3 large eggs, ¼ cup orange liquer(additional, for brushing)

【Marzipan】
200g ground almonds, 200g icing sugar(sifted), ¼ tsp almond extract, 2 small egg yolks, 2 tbsp rum or brandy, ⅛ tsp vinegar, Some apricot jam(warmed till runny)

【Method 】
1.Fruit Mix: In a covered container, marinate all fruits and lemon rind with liquer overnight.
2.Dry ingredients: Sift flour with baking powder and spices. Stir in salt, ground almonds and coconut.
3.Grease a 9 inch (23 cm) deep round pan. Cut 2 circles of baking paper for the base and 2 strips for sides, allowing 4cm for overlap and 5 cm above edge of the pan. Cut at 2 cm intervals along one edge about 2 cm deep. Line the sides with the cut edges around the base. Line base with the paper circles.
4.Meanwhile preheat oven to 160℃.
5.Wet ingredients: Beat butter on high speed till pale yellow. Add sugar and vanilla, beat till fluffy. Add eggs one at a time and beat after each addition till fluffy.
6.Lightly toss fruit mix with some of the sifted flour mixture. Add fruit mix and remaining flour mixture alternately to the beaten wet ingredients, ending with flour mixture.
7.Transfer cake batter to the prepared pan. Smooth the top and tap the pan a few times on the table top to remove any bubbles.
8.Bake for 50~60 minutes, until a skewer inserted into the center comes out clean. Remove from oven. Quickly brush additional orange liquer on the cake while still hot. Allow to cool completely in the pan on a wire rack.
9.Marzipan: In a large mixing bowl, combine ground almonds and icing sugar. In a small bowl, stir egg yolks with rum and vinegar till combined. Add just enough egg yolk mixture to the almond/sugar mixture to make a firm paste. Knead slightly. Roll pieces of marzipan to make 11 small balls. Roll out the remaining marzipan to a circle to fit the top of the cake.
10.Remove the cooled cake from the pan and brush the top surface with some warm apricot jam. Place marzipan circle on the cake, press down lightly and flute the edges with your fingers. Brush some jam on the bottom of each ball and stick onto the cake in a circle.
11.Optional: you can use a blow torch to brown the top surface of the marzipan for a decorative effect.