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    Amarettini, Crushed Sugar and Cape Gooseberries

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    Amarettini, Crushed Sugar and Cape Gooseberries

    • Christmas

    Ingredients

    • 20cm Waitrose Richly Fruited Christmas Cake
    • 6 tbsp Renshaw Apricot Glaze
    • 2 tbsp cold water
    • 1 tbsp Amaretto Di Saronno liquer or brandy
    • 500g Waitrose Golden marzipan
    • 175g A La Perruche Rough White and Brown Sugar Pieces
    • 125g Amarettini Biscuits
    • 75g cape gooseberries

    Method

    1. To decorate a 20cm square Waitrose Richly Fruited Christmas Cake, put 6 tbsp Renshaw Apricot Glaze in a small pan with 2 tbsp cold water and heat until it has melted.
    2. Stir in 1 tbsp Amaretto Di Saronno liqueur or brandy. Spread the mixture over the top and sides of the cake. Roll out 500g Waitrose Golden Marzipan on a surface dusted with icing sugar and cut out four rectangles, each 20cm long and 5mm deeper than the cake. Secure a rectangle to each side of the cake, pinching the corners.
    3. Lightly crush 175g A La Perruche Rough White and Brown Sugar Pieces and 125g Amarettini Biscuits. Scatter both evenly over the top of the cake. Take 75g cape gooseberries and carefully open out the papery cases. Remove half of the cases altogether. Pile the cape gooseberries onto the centre of the cake and lightly dust with sieved icing sugar.

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