Vegan Nutty Marzipan Cake

This is my twist on an Easter Simnel cake. I’d gladly eat it all year round!

Ingredients

170g Raisins

170g Sultanas

1 Orange Zest

5 Tbsps Disaronno

170g Unsalted butter

170g Chopped Mixed nuts

170g Light brown sugar

4 Portions of egg replacer

170g Plain Flour

85g Ground Almonds

1 Tsp Ground Cinnamon

1 Tsp Apricot Jam

Dr Oetker Marzipan

Instructions

1. The day before baking the cake, put the dried fruit and orange zest in a bowl. Soak ingredients in the disaronno overnight.
2. Preheat the oven to 200 degrees. Lightly grease the base and sides of a deep round cake tin.  Put the mixed nuts for the cake onto baking sheets and roast in the oven for about 8-10 minutes. Set aside to cool.
3. Lower the oven temperature to 150 degrees. For the cake batter, beat the butter and sugar until light and fluffy. Add the egg replacer a little at a time, beating until combined before adding more. Tip in the dry ingredients and add a pinch of salt and fold together. Add the mixed nuts, dried fruit and mix it all together. Scrape the the batter into the prepared cake tin and for about 2 hours. Take out of the oven and leave to cool.
4. Cut the marzipan to desired shape and add to the top of the cake. Decorate as desired!