Ingredients

• 250g butter, softened
•  250g caster sugar plus 50g for topping
• 2 large lemons, zested and juiced
• 3 large eggs
• 200g plain flour
• 2½ tsp baking powder
• 100g ground almonds
• 50ml milk
• 100g mixed fruit
• 75g marzipan
• 50g icing sugar
• Oil or butter to grease tin

Method

1. Place the marzipan in the fridge to chill.
2. Heat the oven to 180°/160° fan or gas mark 4.
3. Oil and line a 20cm x 30cm baking tray – you can use a foil one.
4. Cream together the butter and caster sugar with most of the lemon zest until light and fluffy.
5. Beat in the eggs one at a time.
6. Carefully stir in the flour and baking powder using a metal spoon.
7. Carefully stir in the ground almonds, dried fruit and the milk.
8. Place half of the mixture in the cake tin and grate the marzipan over the mixture in an even layer.
9. Add the rest of the cake mixture and level the top, trying not to disturb the marzipan layer.
10. Bake for 35-40 mins until well risen and golden brown and a skewer inserted in the centre comes out clean.
11. Leave the cake to cool in the tin for a few minutes after it comes out of the oven and then turn out onto a cooling rack.
12. Mix the icing sugar with enough of the lemon juice to make a runny icing.
13. Mix the remainder of the lemon juice with the 50g of caster sugar and drizzle over the cake.
14. Drizzle the white icing over the cake and sprinkle over the remaining lemon zest.
15. Cut into 16 slices.

Ingredients (for a 1.2 litre – 1.5 litre pie dish)

Shortcrust Pastry

• 200g plain flour
• 50g block of margarine (cold from fridge)
• 50g lard (cold from fridge)
• Pinch of salt
• 2-3 tablespoons of cold water

Filling

• 45g butter
• 2 leeks, washed and sliced
• 50ml medium sherry
• 15g plain flour
• 500ml chicken stock
• 5g wholegrain mustard
• 600g cooked turkey meat, diced
• 250g cooked ham, diced
• 15g tarragon
• Salt and pepper
• Beaten egg to glaze

Method

1. Half fill a cup with cold water and add a couple of cubes of ice to it. Set aside.
2. Place the flour and salt in a bowl and add the lard and margarine which has been cut up into small pieces.
3. Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm.  If you have a food processor you can use that.
4. When the mixture resembles breadcrumbs, add 2 tabkespoons of the water (not the ice) and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
5. Wrap in cling film and place the pastry in the fridge for at least 20 minutes to rest.

For the filling

1. Melt the butter in a large frying pan and add the sliced leeks and sherry. Cover and cook gently for 5-6 minutes on a low heat – do not allow to burn, stir occasionally.
2. When they are soft, turn up the heat and stir, allowing some of the liquid to evaporate. When you have about 2 tablespoons of liquid left, sprinkle on the flour and stir to mix evenly.
3. Gradually add the stock, stirring all the time to make a sauce.
4. Add the mustard, tarragon, chopped turkey and ham. Season to taste and place in the pie dish.
5. Preheat the oven to Gas mark 6, 200°C or 400°F
6. Lightly dust your worktop and rolling pin with flour and, using about one third of the pastry, roll out a rectangle.  Use this to cut a 2cm strip and place it around the rim of the pie dish. Roll out the remainder of the pastry to slightly larger than the pie dish.  Brush the pastry rim with beaten egg and place the pastry lid on the top.  Cut a hole in the centre to let steam escape.
7. Cut away the excess pastry from the edge and using your fingers create a fluted edge to seal the pie.
8. You can use the off-cuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
9. Brush all over with the beaten egg.Bake in the centre of the oven for approximately 35 – 45 minutes until golden brown.