Makes 1 cake | Prep time: 5 minutes | Cooking time: 1 1/2 hour |


200g rice flour
50g almond flour
1tsp baking powder
1 tsp cinnamon
½ tsp mixed spices
¼ tsp ginger
300g mixed dried fruits
100g glace cherries
170g coconut oil
170g coconut sugar
Zest of 1 lemon
Zest of 1 orange
100ml rice milk (add more if batter is too dried)
500g marzipan
11 mini chocolate eggs or Moni’s golden/turmeric truffles

Pre-heat the oven to 180 C.

Line the base and sides of a 20cm round baking tin. Cut 2x marzipan circles the size of the base of the baking tin approximately 3cm thick and set aside.

In a large bowl sieve all the dry ingredients and set aside. Place the coconut oil and sugar in a large bowl and with a handheld mixer whisk until creamy. Add 1 egg at a time continuing to whisk at each time. Add the lemon and orange zests and mix again then add the dried ingredients and whisk again until all the mixture is well combined. Fold in the fruits.
Place half of the mixture into the baking tin ensuring it is leveled, place the marzipan circle on top of the mixture, then place the remaining mixture on top and level the surface.
Bake it for 1 ½ hour in a 150C oven.

Set the cake aside to completely cool, trim the top, then brush with the jam and place the other marzipan circle on top pressing firmly to stick to the jam. Place the 11 Easter mini eggs or golden truffles on top with using a bit of jam as glue.