Bake this classic Easter simnel cake, packed with mixed fruit, apricot jam and topped with marzipan. Perfect for family and guests to enjoy.
Delicious when paired with a cup of coffee or tea, the simnel cake is a lightly spiced fruit cake with a hint of almond goodness. We use a 20cm cake tin for this recipe.
Place the mixed dried fruit in a bowl and add the orange juice and zest. Add 2 tbsp water, cover and microwave for 2 mins, then leave to cool.
Heat the oven to 150C / 130C Fab / Gas 2. Roll out a third of the marzipan and use the base of the 20cm cake tin to cut out a circle. Wrap any offcuts and the remaining marzipan for later use. Take the disc of marzipan and keep safe until needed.
Butter and line the cake tin with parchment paper. Beat the butter and sugar together until soft and creamy. Add in the 4 eggs, flour, baking powder, almonds, lemon zest and vanilla essence, mixing well until combined. Mix in the dried fruit and the cherries.
Fill half of the cake tin with the mixture and top with the marzipan disc. Scrape in the remaining cake mixture, level the top and bake for 2 hours. Use a skewer to check whether it’s cooked through – if the skewer comes way with wet mixture sticking to it, return to the oven for 5 – 10 mins until it’s fully cooked. Cool in the tin for 15 mins before turning out onto a wire rack. Leave to cool completely.
Brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and cut out another disc. Place this disc on top of the cake and gently crimp the edges with the tongs of a fork. Brush the marzipan with the beaten egg.
Roll the remaining marzipan into 11 balls and place on top of the cake, arranging them in a circle along the edge of the cake. Brush the tops of each ball with more beaten egg.
Carefully put the cake under a hot grill for a minute, until the marzipan balls start to caramelise – be careful as marzipan can burn easily, so keep an eye on it. Leave to cool and serve or place it in a cake dome for all to see until it’s time to eat.
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