20x30cm/8×10” traybake tin, hand mixer and 3 x mixing bowls

Cake
175g FREEE Self Raising White Flour
1 tsp FREEE Xanthan Gum
1 tsp mixed spice
125g caster sugar
125g butter
3 eggs
50g ground almonds
150g mixed dried fruit
butter, for tin

Decoration
200g marzipan
200g icing sugar
2 tbsp lemon juice
25g flaked almonds

170°C, Fan 150°C, 325°F, Gas 3

Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20 x 30cm/8 x 10” traybake tin or insert a baking liner.
3. Measure the flour, xanthan gum and mixed spice into a bowl, stir to combine and sieve into another bowl.
4. Cut the butter into small cubes and put them into a mixing bowl.
5. Add the caster sugar and beat together until light and fluffy.
6. Break one egg into the bowl and beat to incorporate.
7. Add the ground almonds and stir.
8. Break the remaining eggs into the bowl one at a time beating well between each one.
9. Tip in the prepared flour and stir to incorporate. 
10. Stir in the mixed dried fruit.
11. Spoon the mixture into the prepared traybake tin and smooth the surface.
12. Bake for 30 minutes.

Decoration

1. Cut the marzipan into 11 equal pieces and roll them into balls. 
2. Put the marzipan balls under a hot grill for a few minutes to lightly brown the tops. Remove and leave to cool. 
3. Toast the flaked almonds under the grill for two minutes until light golden brown.
4. Put the icing sugar into a bowl, add the lemon juice and stir into a smooth icing.
5. Spread the icing thinly over the cold traybake.
6. Before the icing sets, place the marzipan balls randomly onto the traybake and scatter over the toasted almonds.
7. Slice the traybake and store in a tin.