Easter Simnel Cake

A traditional Easter simnel cake topped with marzipan and of course with a layer of marzipan in the centre. The perfect Easter cake for any marzipan lover!

Course cake, Dessert

Cuisine British

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 402kcal

Author Corina Blum

Ingredients

175 g butter or margarine at room tempterature
175 g soft brown sugar
3 eggs
175 g self-raising flour
2 teaspoon mixed spice
100 g sultanas
150 g currants
100 g raisins
55 g chopped mixed peel
2 tablespoon apricot jam
500 g marzipan

Metric - US Customary

Instructions

Preheat the oven to 140C.
Cream together the butter and the sugar.
Beat in the eggs, one at a time.
Fold in the flour and then the dried fruit and mixed peel.
Take a third of the marzipan and roll it out into a circle the same size as the cake tin you are using.
Put half the mixture into a greased and lined 20cm cake tin. Put the circle of marzipan on it and then cover with the rest of the cake mixture.
Bake the cake for 90 minutes. It's ready when a skewer comes out almost clean.
Let the cake cool completely.
Heat the jam for 30 seconds in the microwave. Brush the top of the cake with the melted jam.
Roll out half of the remaining marzipan and put it on top of the cake. Roll the rest of the marzipan into 11 balls and put them on top of the cake.
Put the cake under the grill until the marzipan browns slightly.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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