JUBILEE CELEBRATION CAKE

Instructions

1. First make the fondant icing: - this is best done the day before.
2. Melt the marshmallows with the Trex, don’t get it too hot!, I did short bursts in the microwave, stirring in between. Add 8g of vanilla extract and then the ICING sweetener, it will be sticky until it cools.
3. Wrap it in clingfilm and leave at ROOM temperature until it sets.
4. Next day make the cake:
5. Pre heat oven to 180c / fan 160c / gas 5.
6. Cut the raspberries in half, you may need to cut the blueberries if they are a bit big.
7. Prepare a 6 inch / 15cm round cake tin, grease it and line with parchment paper.
8. Mix together the ground almonds and ultra fine fiberflour with the barkat.
9. Beat the butter with the granular sweetener until light and fluffy.
10. Whisk the eggs with a few drops of vanilla extract, gradually add the egg to the butter beating it well. An electric mixer helps.
11. Fold the flour mixture into the butter mixture and combine well. If it seems a bit stiff then add a few drops of water, but no more than 25mls.
12. Fold in the fruit as gently as possible, making sure it is as evenly distributed as possible.
13. Place the mixture in the cake tin, smooth over the top and bake for approximately 45 minutes until risen and firm, leave in the tin for 5 minutes before turning out onto a wire rack.
14. When it is completely cold cover with the fondant and decorate as preferred.