Ingredients
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230g Plain Flour
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1 ½ tsp Baking powder
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½ tsp Cinnamon
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½ tsp Nutmeg
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Pinch of salt
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175g Butter
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175g Light Brown Muscovado Sugar
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1 Unwaxed Lemon RindFinely grated
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4 Large Egg
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50g Ground Almonds
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350g Mixed Dried Fruits
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100g Glace Cherriesrinsed dried and halved
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2 tbsp Milk
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Apricot Jamfor brushing
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450g White Marzipan
Directions
Any marzipan lovers out there will adore this recipe. This classic Easter Marzipan Simnel Cake can be made and enjoyed with the family around!
You will need :
Accessories: Wire shelf on lower level
Dish: 20.5cm round deep cake tin, greased and lined
Steps
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1
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Preheat oven on CONVECTION 180°C. |
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2
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Sift the flour, baking powder, spices and salt into a bowl. Set to one side. |
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3
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Beat the butter with the sugar and lemon rind until light and fluffy. |
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4
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Gradually beat in the eggs, beating well after each addition. Add the ground almonds with the last egg. |
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5
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With a large metal spoon, fold in the flour mix followed by the dried fruit, cherries and milk. Combine thoroughly. |
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6
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Spoon out half the mixture into the prepared tin. Spread out evenly. |
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7
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Roll out one third of the marzipan to a circle slightly smaller than the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top. Spread evenly. |
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8
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Bake in the centre of the oven for 30 mins then reduce the temperature to CONVECTION 170°C for a further 60-70 mins or until a skewer comes out clean when inserted to just above the marzipan layer. |
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9
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Remove from oven and allow to cool. |
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10
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When completely cooled remove cake from the tin. |
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11
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Roll out two thirds of the remaining marzipan into a circle to fit the top of the cake, Roll the rest of the marzipan into 11 balls and arrange around the edge of the cake. |
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12
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Brown the top of the cake by placing on GRILL 1 on the enamel shelf in the lower position, for 3-4 mins or until browned. |
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13
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Take out and enjoy! |
