Mary Berry celebrates the everyday food and ingredients she has always loved to cook. Cover the cake loosely with baking parchment and leave for a few days to dry out before adding the royal icing. Seeking a simple afternoon bake? Mary Berry shows you how to do an easy, foolproof Christmas roast turkey crown with all her favourite roasts, trimmings, desserts, treats and drinks for the full festive season.
INSTRUCTIONS: For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. You can do this with a hand-held electric whisk, but keep the speed low. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week. Check after two hours, and if the cake is a perfect colour, cover with foil. Carefully lift the marzipan over the cake using a rolling pin. Mary Berry's classic Christmas cake. Get our latest recipes straight to your inbox every week. The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.
Read about our approach to external linking. Mix in the sifted icing sugar a tablespoonful at a time. 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried, 150ml/¼pt brandy or sherry, plus extra for feeding, about 3 tbsp apricot jam, warmed and sieved.
Cover with clingfilm and leave to soak for three days, stirring daily. Stir in the soaked fruit. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these.
For a snow-peak effect, use a smaller palette knife to rough up the icing. https://www.lovefood.com/news/84286/mary-berrys-best-ever-dinner-recipes We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Brush the sides and the top of the cake with the warm apricot jam. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
Rustle up a taste of summer with some of our favourite lighter, curry recipes from Shelina Permalloo, Meera Sodha, Mary Berry and BBC Good Food. Perfect for easy, summer entertaining, these top 5 recipes are sure to go down a treat. Mary Berry’s been making her Christmas cake recipe for as long as Paul Hollywood’s been alive. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed. Registered number: 861590 England. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. (Don’t remove the lining paper when storing as this helps to keep the cake moist.). For more information on our cookies and changing your settings, click here. Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper.