100g glace cherries, rinsed and quartered
100g dried apricots, quartered
50g mixed candied peel, finely chopped
6 tbsp Grand Marnier
135g gluten free plain flour
½ teaspoon mixed spice
½ teaspoon cinnamon
115g ground almonds
1 orange, zest and juice
½ lemon, zest only
250g vegan margarine (e.g. Pure)
250g dark brown sugar
4 tbsp chia seeds (crushed)
12 tbsp water
2 tbsp black treacle
1kg vegan marzipan
2 tbsp apricot jam
Place all the fruits, zest and juice in a large bowl and pour over the Grand Marnier, stir well and leave to soak overnight.
Soak the crushed chia seeds with the 12 tbsp of water, leave for at least 15 minutes.
Whilst the chia seeds are soaking, using half of the marzipan, roll out and cut a 20cm disk around ½ cm thick, using the base of the cake tin. Set aside on some greaseproof paper, ready to use later. Wrap and keep the trimmings.
Grease and double line a 20cm round cake tin with greaseproof paper. Also, tie a double band of brown paper round the outside of the tin.
Select the Conventional function on your Miele Oven and preheat to 140ºC.
Sieve the flour, ground almonds and spices into a large bowl, then separately cream the margarine and dark brown sugar until light. Beat in the soaked chia seeds and black treacle.
Gradually fold in the flour, spices and ground almonds. Fold in the soaked fruit. Mix well to combine and distribute the fruit throughout the mixture.
Spoon half of the mixture into the prepared tin and smooth off the surface with the back of a spoon. Place your disk of marzipan on top of the mixture, followed by the rest of the cake mixture.
Cover the top of the cake loosely with a double circle of greaseproof paper.
Place in the Oven using the wire rack on shelf position 2. Time the cake for an hour then reduce the oven temperature to 120ºC and continue to bake for a further three hours or until the cake feels firm to the touch and a skewer inserted in the centre comes out clean.
Allow the cake to cool in the tin then remove when cold.
To decorate, warm apricot jam in a small saucepan and use a pastry brush to brush the jam on top of the cake.
Using the other half of the marzipan, roll out cutting a 20cm disk around ½ cm thick, using the base of the cake tin. Place the disk onto of the fruit cake, which has been brush with apricot jam to help hold the marzipan.
Crimp the outer edge of the marzipan to create a scalloped edge.
With the remaining marzipan divide into eleven equal balls. Place the balls in a circle around the top of the cake, using a small amount of the Grand Mariner to stick the balls to the cake.