Easter Simnel Cake

Simnel Cake is perfect for Easter. Not as rich as a heavy fruit cake and the added marzipan layer is an extra treat! – get your little ones to roll out the marzipan balls whilst telling them the story behind why there is only 11.

Ingredients:

For the cake - 
175g/6oz light muscovado sugar
175g/6oz butter softened
175g/6oz self-raising f lour
3 large free-range eggs
50g/1¾oz ground almonds
3 tbsp milk
100g/3½oz sultanas
100g/3½oz glacé cherries, quartered
100g/3½oz dried apricots, cut into small pieces
2 tsp mixed spice powder
450g /1lb golden marzipan

For the topping - 
3 tbsp apricot jam
1 free-range egg, beaten

Method:

Preheat oven to 160c/140fan/gas 3 grease and line a 20cm/8inch round deep sided loose bottomed tin with butter and line the base with baking paper.

Put all the ingredients in bowl and mix well. Spoon half of the mixture into the tin

Roll out one third of the marzipan the same size as the bottom of the tin and place this over the mixture. Spoon the remaining mixture on the top and spread evenly and bake for approx. 1hr 45 mins – 2 hours until the top is golden and firm in the middle

Leave cake in tin to cool for 10 minutes before removing. Leave to cool completely.

Heat the jam a little and brush the top of the cooled cake. Roll out half of the remaining marzipan and fit to the top of the cake. Use your thumb to crimp around the edges.

Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them on with a little beaten egg.

Brush the marzipan with the egg and glaze under a hot grill for 5 minutes or use a cook’s blowtorch turning as you go to ensure even browning.

ENJOY - HAPPY EASTER!