Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.