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Luxury Simnel Cake.

Luxury Simnel Cake
Author
Lucie Bennett
Cook Time
2 hours 30 minutes
Prep Time
40 minutes
Serves
14
Tags
vegetarian
Time
3 hours 10 minutes

Ingredients

  • 150 gSultanas
  • 150 gRaisins
  • 100 gApricots
  • 100 gGlacé Cherries
  • 100 gStem Ginger
  • 1 tspMixed Spice
  • 1 tspGround Ginger
  • 1 tspGround Cinnamon
  • 50 mlAmaretto
  • 1Orange
  • 1Lemon
  • 190 gMarzipan
  • Marzipan
  • 175 gButter
  • 175 gMuscovado Sugar
  • 3Eggs
  • 50 gGround Almonds
  • 220 gPlain Flour
  • 3 tbspApricot Jam
  • Blanched Almonds

Cookware

  • 20Cm Loose-Bottomed Cake Tin

Method

  1. Mix together sultanas (150 g), raisins (150 g), apricots (100 g), glacé cherries (100 g), and stem ginger (100 g) in a large bowl. Add mixed spice (1 tsp), ground ginger (1 tsp), ground cinnamon (1 tsp), Amaretto (50 ml), and the zest and juice of orange (1) and lemon (1). Cover and set aside to soak overnight.

  2. The next day, grease and line the base and sides of a 20cm loose-bottomed cake tin.

  3. Roll out marzipan (190 g) to a disc slightly smaller than the tin, about 0.5cm thick. Roll the remaining marzipan into 11 even balls (about 10g each) and place on a baking tray; set aside.

  4. Preheat the oven to 130°C.

  5. Using electric beaters, cream butter (175 g) and muscovado sugar (175 g) in a large bowl until light and fluffy. Gradually beat in eggs (3), followed by ground almonds (50 g), then fold in plain flour (220 g), soaked fruit, and any juices until mixed.

  6. Spoon half the mixture into the tin, level the surface, and place the marzipan disc on top. Spoon over the remaining cake mixture and level the surface again.

  7. Bake on the middle shelf for about 150 minutes, or until firm to touch and a skewer inserted into the centre comes out clean; cover with foil for the final 45 minutes if it browns too quickly.

  8. Leave in the tin for 15 minutes, then remove and leave to cool completely on a wire rack.

  9. Meanwhile, lightly toast the marzipan balls under a hot grill (about 250°C) for about 2 minutes; set aside to cool.

  10. Place the cake on a plate or stand, and warm apricot jam (3 tbsp) in a small pan. Brush the jam over the cake and decorate with the marzipan balls, blanched almonds, and additional dried fruit and stem ginger, glazing with any leftover jam.