Celebrate Easter with this delightful Simnel Cake, a classic dry fruit cake layered with sweet marzipan. Perfect for festive gatherings, this cake combines golden raisins, currants, candied cherries, and aromatic spices, topped with a rich almond paste layer that symbolizes tradition and flavor.
Ingredients
- 1 cup margarine, softened
- 1 cup light brown sugar
- 4 eggs
- 1.8 cups self-rising flour
- 1 1/3 cups golden raisins
- 1 cup dried currants
- 2/3 cup candied cherries, rinsed, dried, and quartered
- 1/4 cup candied mixed fruit peel, chopped
- 2 tbsp grated lemon zest
- 2 tsp mixed spice
- 1 pound almond paste
- 2 tbsp apricot jam
- 1 egg, beaten
Instructions
- Preheat your oven to 300°F (150°C). Grease an 8-inch springform pan, flour it, and line with greased parchment paper.
- In a large bowl, cream the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Gradually mix in the flour, then fold in the golden raisins, currants, candied cherries, mixed fruit peel, lemon zest, and mixed spice. Pour half of the batter into the prepared pan.
- Divide the almond paste into three portions. Roll out one portion into an 8-inch circle and place it on top of the batter in the pan. Cover with the remaining batter.
- Bake for 2 1/2 hours or until the cake is firm and evenly browned. Cover with foil if it browns too quickly. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
- Preheat your oven to broil. Brush the cooled cake top with warmed apricot jam. Roll another portion of almond paste into an 8-inch circle and place on top. Divide the remaining paste into 11 balls to represent the Apostles (excluding Judas) and arrange around the cake edge. Brush the almond and balls lightly with beaten egg.
- Broil the cake for 8–10 minutes until the marzipan is golden and slightly crisp. Allow to cool slightly before serving.
Enjoy a traditional Easter treat with this rich, fruity cake featuring a smooth marzipan topping and symbolic almond balls for a festive touch.