It’s SO nearly Easter now, that we thought the time was right to introduce those of you unfortunate enough never to have met one of these before, to the uber traditional Simnel Cake. The 11 balls of marzipan on the top are said to represent all but one of Jesus’s disciples – Judas, understandably, not having been invited. Personally I need no excuse to eat marzipan, ever, but if you’re strange and it really isn’t your thing, try replacing them with spring flowers. Or mini Easter eggs, or - well, you get the idea. So …..
INGREDIENTS
- 500g pack marzipan
- 250g mixed dried fruit
- 250g pack softened butter
- 200g light brown soft sugar
- 175g plain flour
- 100g glace cherries, halved
- 100g ground almonds
- 4 eggs, plus 1 beaten for glazing
- 3tbsp apricot jam, melted
- 2tsp mixed spice
- 1 orange, zested and juiced
- 1 lemon, zested
- 1tsp baking powder
- 1tsp vanilla essence
METHOD
Put half the cake mixture into the tin. Top with one of the discs of marzipan and then put the rest of the mixture on it so it’s a marzipan sandwich. Level it off with a spatula or wooden spoon and bake it for 2hrs or until the skewer you stab it with comes out clean. Cool it in the tin for 15 mins and then on a wire rack until it’s totally cool.
4) Brush the top with the apricot jam and put the other marzipan disc on it. Crimp the edges if you like and there’s enough slack. Roll the rest of the marzipan into 11 balls and stick them round the edge of the cake with the beaten egg. Glaze the rest, too. Put under a hot grill for almost no time, until it’s just starting to caramelize, but watch it like a hawk (as my mother used to say) because it will burn in seconds.
5) Leave it to cool, wrap with a ribbon and present with a loud ‘Ta-dah!’ on Easter Sunday.
