Simnel Cake

A modern twist on a traditional Easter treat using mini eggs instead of marzipan balls to represent the Apostles. It's usual to add only 11 - to exclude Judas. Recipe from waitrose.com

Prep Time: 20 minutes

Cook Time: 120 minutes

Serves: 11

Ingredients

• 300g marzipan

• 175g butter, softened

• 175g caster sugar

• 3 eggs

• 175g plain flour

• 2 tsp ground cinnamon

• 1 finely grated zest of orange

• 1 finely grated zest of lemon

• 175g sultanas

• 75g currants

• 75g glace cherries, quartered

• 1-2 tbsp apricot jam

• 11 mini eggs

Method

• Preheat the oven to 150C, gas mark 2. Line the base and sides of a 15cm round, deep loose bottom cake tin with baking parchment. Roll out half the marzipan to 5mm thick and cut a circle that will just fit inside the tin. Set aside.

• If using an electric hand held whisk, place the butter, sugar, eggs, flour, cinnamon,   orange and lemon zest together in a large mixing bowl and beat until thoroughly blended. If mixing by hand, cream the butter and sugar together, stir in the eggs, then add the sifted flour, cinnamon, orange and lemon zest and combine well. Stir in the sultanas, currants and glace cherries.

• Put half the mixture into the prepared tin and level the surface. Lay the marzipan    circle over the mixture. Spoon the remaining cake mixture on top and level the       surface.

• Bake for about 2-2 ¼ hours, until the cake is firm to the touch and well risen. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

• When the cake is cool, gently warm the apricot jam with a little water. Trim the top of the cake so the surface is level. Brush with the apricot jam. Roll out the remaining marzipan and cut a circle to fit the top of the cake. Press firmly. Dip the mini eggs in a little jam and place evenly around the edge of the cake.

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