Simnel Cake

Ingredients:

 Marzipan

175g butter

175g sugar

3 eggs beaten

175g plain flour

Pinch of salt

½ tsp ground mixed spice

350g raisins and currants

55g/2oz chopped mixed peel

½ lemon, grated

1-2 tbsp apricot jam

1 egg beaten for glazing

         Steps:

Roll out marzipan to make a circle 18cm in diameter and reserve the remainder for the cake topping.

Preheat oven to 140C/275F. Grease and line a 18cm cake tin.

Cream the butter and sugar together by beating or using food processor until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice ( a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.

Put half the mixture into a greased and lined 18cm cake tin. Smooth the top and cover with the circle of almond paste/marzipan. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a knife in the middle - if it comes out clean, it is ready.

Once baked, remove from the oven and set aside to cool .

Brush the top of the cooled cake with the apricot jam.  Roll out a circle of marzipan to cover the top of the cake.make round smalls balls of remaining marzipan.

Place the circle on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.

Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. 

Serve.

Marzipan

 Ingredients:

2 1/4 cups grounded sugar
3 cups finely ground almonds/ cashews
2 large egg whites1 tsp. vanilla extract or rose water essence (optional)

 Steps:

 In the bowl, combine the sugar with the finely ground almonds until well mixed.

 Add the egg whites slowly and vanilla extract  and process/beat until forming a stiff paste. On a clean work surface, knead.

Mould into desired shapes.