Queen Mary Cake from Scotland

Ingredients for 6 servings:

• 1 pkt. puff pastry (approx. 250g)
• 2 tbsp apricot jam
• 90 g butter
• 80 g sugar
• 4 eggs
• 90 g candied orange peel
• 90 g candied lemon peel
• 50 g sultanas
• 3 tsp flour
• 1 pinch of baking powder

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Puff pastry base with candied fruits in honor of Mary Stuart

Roll out the puff pastry and place it in a greased fruit base or tart tin, pulling up one edge. Chill for 20 minutes. Meanwhile, preheat the oven to 200°C fan (gas mark 180°C). Prick the pastry several times with a fork and bake blind for 10 minutes. Cream the butter and sugar in a bowl until light and fluffy. Whisk the eggs and gradually add them to the butter mixture. Add the fruit, flour, and baking powder and mix briefly. Spread the apricot jam over the cooled puff pastry. Spread the mixture on top and bake for 10 minutes. Reduce the oven to 180°C fan (gas mark 150°C) and bake for a further 25 minutes. If a skewer test comes out clean, the cake is done. Can be eaten hot or cold. Serve with whipped cream or vanilla sauce with a dash of brandy.