Preheat the oven to 170C, 325F, Gas mark 3 and grease and line a 20cm/8inch cake tin with greaseproof paper.
In a bowl, beat together the butter and sugar until light and fluffy, gradually beat in the eggs and ground almonds then stir
in the fruit and peel. Add the baking
powder and flour and mix well.
Turn into the cake tin, smooth it over with a palette knife then arrange the
on the top. Bake in the oven for 1 1/2 hours. Test whether the cake has cooked all the way through by inserting a
skewer into the centre: if it comes out clean
the cake is done. Turn onto a wire rack to cool.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.