125gMixed Dried fruits such as CurrantsRaisins and Sultanas
75gGlace Cherries roughly chopped
50gCut Mixed Peel
3large tablespoons Ginger preserve
15Hollow chocolate eggs
Preheat the oven to 180C fan assisted. Grease and line a 20 x 28cm rectangular tin.
Melt the butter and leave to one side to cool.
Place the Flours, Cinnamon, Mixed Spice, Sugar, Mixed Fruit, Glace Cherries, Mixed Peel and Grated Marzipan into a large bowl. Give everything a good stir until well combined.
In a separate bowl, lightly mix together the eggs and milk, then pour in to the dry ingredients followed by the melted butter. Mix thoroughly until well combined.
Pour the cake mixture into the prepared tin. Bake for 25 – 30 minutes or until baked, testing the centre of the cake until it comes out clean. Leave in the tin for a few moments to cool, before turning out onto a wire wrack to cool completely.
Roll out the 100g of marzipan to 2mm thickness and cut 15 flower shapes, using your favourite cutter.
Gently warm the Ginger Preserve, sieve to remove and disregard any Ginger pieces, then spread ¾ over the top of the cake arranging the Marzipan flowers evenly on top.
Spread the remaining Ginger Preserve over the Marzipan and any uncoated areas of cake.
Decorate the centre of each marzipan with hollow Chocolate Eggs.
Gently heat the white chocolate in a heat proof bowl over a pan of simmering water.
Drizzle the melted chocolate over the whole cake including the eggs.