Mary Berry tennis cake recipe on The Great British Bake Off

Mary Berry’s Victorian tennis fruit cake recipe from the eighteen nighties test the remaining bakers in the technical challenge on The Great British Bake Off Victorian bake themed week.

In a Bake Off first, Paul and Mary decided to turn back the clock and task the bakers with Victorian bake challenges.

Mary therefore dusted off her antique cookbooks and found a technical recipe that dates back to the late 1800s. The bakers battle with time as they must first make a perfect fruit cake, and then create their own sugar paste and marzipan and indulge in some very detailed royal icing in a bid to impress Paul and Mary.

The ingredients are: 350g red or natural glacé cherries, cut into quarters, 1 x 225g tin pineapple in natural juice, drained and roughly chopped, 350g ready-to-eat dried apricots, chopped, 100g blanched almonds, roughly chopped, 350g sultanas, 2 lemons, finely grated zest only, 250g unsalted butter, softened, 250g caster sugar, 5 large free-range eggs, lightly beaten, 250g self-raising flour and 75g ground almonds.

For the almond paste: 250g ground almonds, 150g caster sugar, 150g icing sugar, sifted, plus extra for rolling, 1 free-range egg (preferably pasteurised) and 1 tsp almond essence.

For the royal icing: 3 egg whites (preferably pasteurised), 675g icing sugar, sifted and gel food colouring in dusky pink and autumn leaf.

For the fondant; 4 leaves gelatine, 4 tbsp liquid glucose, 1½ tsp glycerine, 500g icing sugar, gel food colouring in mint green.