Easter Simnel Cake

• mixed dried fruit250g g

  (mix of raisins, candied berries, sultanas and candied zest)

• orange↗1

  zest and juice

• marzipan↗500g pack g

  pack

• butter↗250g pack g

  soft

• light brown soft sugar↗200g g
• eggs↗4

  plus 1 beaten for glaze

• plain flour↗175g g
• ground almonds↗100g g
• baking powder↗1 tsp tsp
• lemon↗1

  zest

• mixed spice2 tsp tsp
• vanilla extract↗1 tsp tsp
• confetti cherries↗100g g

  halves

• apricot jam↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Place the dried fruit mix in a bowl with orange juice, zest and 2 tbsp water. Cover and heat in the microwave for 2 minutes, then let cool completely. Alternatively, gently heat in a pan, stirring occasionally, until the liquid is absorbed, then let cool.

2. 2

   Preheat the oven to 150°C/130°C fan/gas 2. Roll out one third of the marzipan and use the bottom of a 20 cm deep cake tin as a template to cut a circle. Wrap the remaining two‑thirds of marzipan and set aside. Grease and line the tin with butter and a double layer of parchment. Beat the butter and sugar until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all at once) and mix to a uniform batter. Fold in the cooled, soaked dried fruit and gently stir in the cherries.

3. 3

   Spread half of the batter into the tin. Cover with the marzipan disc, then the remaining batter, and smooth the top with a spatula. Bake for 2 hours. Check doneness by inserting a skewer into the centre; if wet batter remains, return to the oven for another 10 minutes and check again. Cool in the tin for 15 minutes, then remove onto a rack and let cool completely.

4. 4

   Spread the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the cake base as a template to cut another disc. Place it on the cake top and, if desired, tie the edges. Shape the remaining marzipan into 11 equal balls representing the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle around the outer edge, also brushing them with a little egg. Place under a hot grill for one‑two minutes until caramelised – be very careful as marzipan burns easily. Let cool and tie the cake with ribbon, if desired. It will keep for up to a week in an airtight jar.