Cake Directions:
Pre-heat oven
n 8-inch (~20cm) square cake tin.
Half, wash and
rumbly. Stir in sugar, crumbled marzipan and nuts. Set aside.
ound baking pan with 1 teaspoon butter; coat with bread crumbs.
R THE CAKE: Wash and dry fruit. Grind fruit and soak with 3
an electric mixer fitted with the paddle attachment and beat
For the cake, beat the egg whites with 3 tablespoons of
crowave and stir the chocolate with a rubber spatula until smooth
til top of cake springs back when pressed with fingertip or a
d sides of 13x9x2 pan* with shortening. I use baker's
advance--keep chilled.) For cake: Preheat oven to 325\
br>To make the 3 cake layers, preheat oven to:
350\u00b0F. Lightly coat cake pans with nonstick spray. Line bottom
e sides of the bowl with a rubber spatula.
Beat
10 inch springform pan with parchment paper. Whisk egg
lean 9 inch round cake pans. Pierce cakes with large fork at
r two 9\" round cake pans.
Cake: combine the flour, sugar
ombined with egg/butter mixture.
Add extract and zest to cake
ven to 350\u00b0F Coat cake pans with nonstick spray. Line bottom
yrup over the lemons. Cover with parchment paper then seal the