Simnel Cake


For the almond paste:

250g caster sugar

250g ground almonds

2 eggs, beaten

1 tsp almond essence


For the Cake:

175g butter

175g soft brown sugar

3 eggs, beaten

175g plain flour

A pinch of salt

½ tsp ground mixed spice

350g mixed raisins, currants and sultanas

55g chopped glace cherries

Grated zest of half a lemon

2 tbsp apricot jam

1 free range egg, beaten (for glazing)

 ProCook Simnel Cake


To make the almond paste, place the sugar and ground almonds in a bowl. Add the beaten egg and mix until soft and well incorporated.

Add the almond essence and knead for one minute until the paste is smooth and pliable.


Roll out a third of the almond paste to make a circle of 7 inches in diameter, and set the rest aside.


Preheat the oven to 140c/Gas mark 1. Grease and line a 7in springform cake tin.


For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well mixed and then sift in the flour, salt and mixed spice a little at a time. Finally add the mixed dried fruit, cherries and grated lemon zest and stir into the mixture.


Put half the mixture into the prepared cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top.

Bake in the oven for 1¾ hours.


Once baked, remove from the oven and set aside to cool on a wire rack.

Once cooled, brush the top of the cake with the apricot jam.

Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half, and then form 11 small balls with the other half.


Place the circle of almond paste on top of the jam glazed cake and set the balls around the edge, evenly spaced.

Brush the top of the cake with a little beaten egg.


Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes or until the top if the marzipan begins to brown.





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