British muffin with dried fruit and marzipan

Pour the almonds into boiling water and leave for a minute. Then rinse under cold water and peel off. Dry in a dry skillet for a few minutes, but do not fry.

You can use ready-made marzipan, which is sold in stores.

In a blender or food processor, grind the almonds with the powdered sugar. Add the syrup and continue whisking to create a plasticine-like mass that holds its shape well.

If the mixture comes out too dry, add a tablespoon of syrup at a time until you get the desired consistency.

Divide the mass into three equal parts and wrap in plastic wrap. Set aside while you test.

Cut the cherries, dried apricots and candied fruits into slices so that they are about the same size as the raisins. Remove the zest from the citrus fruits.

You can use other mixtures of dried fruits.

Whisk softened butter with sugar and vanilla extract. Add eggs one at a time and continue beating until smooth. Stir in the zest.

Combine the mixture with sifted flour and baking powder. Make sure there are no lumps left. Then stir again with dried fruits and candied fruits.

Grease a baking dish with oil. Place half of the dough in it.

Use a mold with a diameter of 22 cm.

Take a third of the marzipan and roll it into a round slab of the same diameter as the mold you are using.

Place the marzipan in a baking dish and spread the remaining half of the dough on top.

Bake the cake at 150 ° C for about 2 hours. Check readiness with a toothpick. It should stay dry after piercing the cake.

When the cake has cooled, place it on a dish and brush with apricot jam.

Roll another part of the marzipan into a layer of the same diameter as the cake. Place on top and press with your fingers to wavy the edges.

Divide the remaining marzipan into 11 or 12 equal parts and roll into balls.

Arrange the balls around the edges of the dessert at approximately the same distance from each other.