Preparation time is 30minutes
Cook time is 2hours 20minutes
Total time is 2hours 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
- 2tablespoons icing sugar (to dust)
- 500grams marzipan
- 225grams unsalted butter, softened
- 1 cup caster sugar
- 5 free range eggs
- 2 lemons, zested
- 2 oranges, zested
- 1 1/2 cups plain flour
- 2teaspoons ground cinnamon
- 1 1/3 cups sultanas
- 2/3 cup currants
- 1/2 cup glace cherries, halved
- 2tablespoons apricot jam
Nutrition per serving
2620kJ / 628Cal
2620 Kilojoules or 628 Calories
30% of daily energy intake*
Protein
8.6grams
Fat
24.4grams
Carbs
92.5grams
Sugars
77.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try your hand at this simnel cake recipe. This classic fruit cake is loaded with decadent marzipan and is a favourite pre-Easter treat in the UK.
Method
Step 1 of 5
Preheat oven to 150°C/130°C fan-forced. Lightly grease a 20cm (5cm deep) round cake pan and line base and side with baking paper, extending paper 5cm above edge.
Step 2 of 5
Lightly dust a clean surface with icing sugar, then roll out one-third of the marzipan to a 5mm-thick 19cm circle. Set aside.
Step 3 of 5
Using an electric mixer, beat butter and sugar in a large bowl until well combined. Add 4 eggs and lemon and orange zest, then beat until well combined. Add flour and cinnamon, then beat until just combined. Stir in sultanas, currants and cherries. Spoon half the mixture into pan and level surface. Cover with marzipan circle, then top with remaining mixture and level top. Bake for 2 hours 15 minutes or until cake is well risen and firm to the touch. Cool in pan for 10 minutes before turning out on a wire rack to cool completely.
Step 4 of 5
Place jam in a microwave-safe bowl. Microwave on medium for 40 seconds or until runny. Brush top of cake. Roll out half of the remaining marzipan to a 20cm circle. Place on top of cake and press firmly, then use fingers to crimp edges to decorate.
Step 5 of 5
Mark marzipan in a criss-cross pattern with the back of a knife. Roll remaining marzipan into 11 balls. Lightly beat remaining egg in a small bowl. Brush marzipan layer with egg. Place marzipan balls around edge of cake, then brush with egg. Using a blowtorch (see Tip), brown top of cake and marzipan balls. Serve.
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