Mary Berry's Tennis cake |  

Mary Berry's Tennis cake recipe is featured as the technical challenge in the "Seventh" episode of The Great British Baking Show.
Original Recipe : www.bbc.co.uk/...
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S06E07 - Victorian - Mary Berry's Tennis cake
Ingredients for cake
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Red glace cherries - 350 grams
Pineapple - 225 grams
Dried apricots - 350 grams
Blanched almonds - 100 grams
Lemon Zest of 2 lemons
Sultanas - 350 grams
Unsalted butter - 250 grams
Caster sugar - 250 grams
Eggs - 5
Self raising flour - 250 grams
Ground almonds - 75 grams
For the almond paste:
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Ground almonds - 250 grams
Caster sugar - 150 grams
Icing sugar - 150 grams
Egg - 1 or Water as needed
Almond essence - 1 teaspoon
For the royal icing:
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Egg whites - 3
Icing sugar - 675 grams
Dusky pink food coloring paste
Autumn leaf food coloring paste
For the fondant:
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Gelatin - 4 leaves
Water - 2 tablespoon
Liquid glucose - 60 ml
Glycerine - 1½ teaspoon
Icing sugar - 500 grams
Mint green food coloring paste
EQUIPMENT
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Deep 23cm x 15cm rectangular cake tin
4 piping bags
No. 2 writing nozzle
No. 3 writing nozzle
No. 7 small star nozzle
No. 8 medium star nozzle
Notes/Tips
1. I made half the amount of royal icing and fondant, and it was enough.
2. I used water instead of egg in almond paste.
3. I used gelatin powder instead of leaf like in original recipe. So I bloomed gelatin in 1 tablespoon of cold water before adding.
4. I used vegetable oil instead of glycerin. You can also use corn syrup.
5. It's always better to use gel food coloring instead of liquid color.
6. You can always substitute Self-Rising Flour with
1 cup /120 grams Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7. I used 8X8 inch square cake pan.