Combine all the Pastry ingredients in a large bowl. Mix well to form a soft dough. Add Rum Steeped Sultanas and Lemon Zest, and knead to combine, gradually adding extra Flour as required, until smooth and elastic.
Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
To make Marzipan, combine Almond Meal and Icing Sugar in a bowl, add Milk and mix well. Then knead until required texture is achieved. If it is too wet, add extra Almond Meal.
On a lightly floured surface, roll out the dough into 1cm thick square, that will be about 30cm x 30cm square.
Roll Marzipan into a long sausage shape and slightly flatten it. Place Marzipan in centre, then fold the dough in thirds.
Place the log on a baking tray lined with baking paper, cover with tea towel or plastic wrap, and set aside in a warm place for 1 hour.
Preheat oven to 180℃. Bake for 30 minutes or until nicely browned and cooked through. When the top gets too dark, cover with a sheet of foil.
Spread Butter on top and transfer to a wire rack to cool. When it is cooled, dust with Icing Sugar.
