Serves: 11
Cooking time: 2 hrs (plus cooling)
Cooking time: 2 hrs (plus cooling)
Ingredients
- 175g (6oz) butter, plus extra for greasing
- 500g (1lb 2oz) marzipan
- 175g (6oz) light brown sugar
- 4 large eggs
- 250g (8oz) plain flour
- ½ tsp baking powder
- 50g (2oz) ground almonds
- 300g (11oz) mix of raisins, sultanas and currants
- 50g (2oz) candied peel, chopped
- 1 lemon, zest only
- 2tsp mixed spice
- 2tbsp milk
- 2tbsp brandy
- 1tbsp apricot jam
Method
- Grease a 18cm (7in) loose-bottomed cake tin with butter and double-line the base and sides. Roll out a third of the marzipan into a round the size of the cake tin and set aside.
- Cream together the butter and sugar until light and fluffy. Gradually add three eggs while beating.
- Sift in the flour and baking powder and fold in the almonds. Add the rest of the ingredients, apart from the apricot jam and the last egg.
- Spoon half the mixture into the cake tin, place the rolled out piece of marzipan on top, pressing lightly, then cover with the rest of the cake mix. Make a slight dip in the top of the mixture to stop it rising when cooking.
- Bake on the middle shelf of the oven at 170°C (325°F, gas mark 3) for about 90 mins, or until set and nicely browned. Allow to cool.
- Roll out half the remaining marzipan to the size of the cake. Spread a thin layer of apricot jam on the top of the cake and lightly press the marzipan on top, crimping the edges.
- Roll the remaining marzipan into 11 balls. Beat the last egg and use to brush the cake top, then stick on the marzipan balls.
- Put under a medium grill for 1 to 2 mins to glaze.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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