Part 5/9:
To kick off, preheat the oven to 300°F (170°C). The batter necessitates beating the butter until light and fluffy, gradually integrating sugar and eggs. Once mixed thoroughly, sift in the flour and gently fold the combined batter with the fruit filling. The distinct ratio of fruit to batter stands out, producing a rich, dense texture.
After filling a lined round tin, the cake should bake in the oven for approximately two hours. Following the bake, let it cool on a wire rack while preparing the almond paste, shaping the topping, and adding decorative features.