Easter Simnel cake

Serves: 20

Prep time: 20 mins

Cook time: 2-3 HR, PLUS COOLING

Total time: 3:30 HR, PLUS CHILLING AND COOLING

Dietary: Eggs Nut

Meal type:

Misc:

Occasion: Easter

Author: dghchocolatier

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Ingredients

  • 225g sultanas
  • 100g currants
  • 50g mixed peel
  • 2 lemons 1 juiced 1 zested
  • 50ml Brandy
  • 225g softened butter
  • 225g light moscovado sugar
  • 4 med eggs
  • 175g self raising flour
  • 100g ground almonds
  • 1 egg for egg wash

Method

Put the sultanas, currants, mixed peel, lemon juice and zest, orange juice, and brandy in a bowl. Mix well, cover and leave to soak overnight.

Preheat the oven to 150C/130C fan/gas 2. Grease and line the base and sides of a 20cm round cake tin with baking parchment.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour, almonds, and soaked fruit.

Spoon the mixture into the prepared tin and bake for 2-2½ hours, or until a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Roll out the marzipan to a circle that is slightly larger than the topof cake and press down gently.

Brush the top of the cake with the beaten egg.

Roll out the remaining marzipan to form 11 small balls.

Place them in a circle around the edge of the cake.

Egg wash with with the beaten egg and grill or blow torch to brown

Serve the cake in slices.

#easter