Simnel cake

Simnel cake

Traditionally served at Easter, the cake's eleven marzipan balls are said to represent the true disciples of Jesus

By , 21 September 2015
Simnel cake
  • Ready in: 210 mins
  • Serves: 12
  • Price: 50p per serving
Nutritional Info
Each 167g serving contains
  • Energy 2629KJ 628KCAL
    31%
  • Fat high
    24g
    34%
  • Saturates high
    11g
    55%
  • Sugars high
    79g
    87%
  • Salt med
    0.55g
    9%
of your reference intake.
Typical energy values per 100g: 1574kJ/376kcal.
Ingredients
  • 175g self-raising flour
  • 75g plain flour
  • 2 level tsp Asda Mixed Spice
  • 125g glacé cherries, quartered
  • 150g currants
  • 225g sultanas
  • 225g butter, softened
  • 225g caster sugar, plus extra for rolling out
  • 4 large free-range eggs
  • 2 tbsp milk
  • 1 unwaxed lemon, zest of
  • 1 orange, zest of
  • 500g Asda Golden Marzipan
  • 3 tbsp apricot jam
Method
  • Line a deep 20cm cake tin with two layers of baking paper. Pre-heat the oven to 150C/130C Fan/Gas 2.

  • Sift the flours and spice into a bowl and stir in the dried fruit. In a different bowl, beat the butter and sugar until light and creamy. Beat in the eggs, one at a time.

  • Fold in the milk, flour mix and zest, then put half the mixture in the cake tin. Level the top. Dust a surface with caster sugar and roll out a third of the marzipan into a circle the same size as the cake. Lay it on top.

  • Cover with the rest of the cake mix and level the top. Bake for 2 hours 30 minutes or until a skewer inserted in the middle comes out clean. Remove from the tin and leave to cool.

  • Roll out half the remaining marzipan into a circle the size of the cake. Shape the rest into 11 balls. Heat the jam with 1 tsp boiling water until melted, then brush on to the top of the cake and cover with the marzipan.

  • Mark the top into a criss-cross pattern with a knife. Put the marzipan balls round the edge, sticking them on with jam. Lightly brown the marzipan under the grill or with a chef's blowtorch.