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<\/a><\/p>\nTo make her cake, Mary adds 225g butter, 225g sugar, 225 self-saising flour, 70g ground almonds, 4 large eggs and 1 lemon zest to a mixer bowl.<\/p>\n
She beats on high speed for a minute. Then spooned the batter into a prepared cake tin and levelled the surface with a palette knife or spatula.<\/p>\n
She then bakes for 45 minutes, then covered with foil to prevent the top from browning and cooked for a further 15 minutes until cooked.<\/p>\n
She removes it from the oven and leaves to cool completely in the tin.<\/p>\n
For the topping, Mary pours the cream into a small pan and brings almost to the boil. She then removes it from the heat, before adding chocolate and stirred until melted.<\/p>\n
Once cooled, she pours the chocolate mixture in an even coat over the cooled cake and put aside to set.<\/p>\n
To decorate, she coloured 175g of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, she cuts out 20 holly leaves and marks the veins with a knife, then laid over a rolling pin and left to dry.<\/p>\n
Mary colours the remaining marzipan with the red food colouring and rolled into 30 \u2018holly berry\u2019 size balls before leaving to dry.<\/p>\n
To serve, she removes the cake from the tin and carefully peeled off the parchment paper so that she got a clean line between the cake and the chocolate layer.<\/p>\n
Finally she arranges the holly leaves and berries in a wreath around the edge of the cake.<\/p>\n