Simnel Cake

A traditional British fruit cake, often associated with Easter, featuring a rich, spiced fruit mixture, a layer of marzipan baked within, and a distinctive marzipan topping decorated with eleven marzipan balls representing the apostles.

Instructions

1. 1.

   Combine the dried mixed fruit, orange zest, lemon zest, and brandy or orange juice in a bowl. Stir well and let soak for at least 30 minutes, or preferably overnight, to plump up the fruit.

2. 2.

   Preheat your oven to 140°C (275°F) fan / 160°C (325°F) / Gas Mark 3. Grease and line a 10-12 cm (4-5 inch) round cake tin with a double layer of baking parchment, ensuring it extends above the rim of the tin. Wrap the outside of the tin with a double layer of brown paper or newspaper secured with string; this helps prevent the edges from burning.

3. 3.

   In a large mixing bowl, cream the softened unsalted butter and light brown sugar together using an electric mixer until the mixture is light, pale, and fluffy.

4. 4.

   Gradually beat in the beaten eggs, a little at a time, ensuring each addition is fully incorporated before adding more. If the mixture appears to curdle, add a tablespoon of the plain flour.

5. 5.

   Sift the plain flour, baking powder, mixed spice, and ground cinnamon into the butter mixture. Add the ground almonds and almond extract (if using). Gently fold all the dry ingredients into the wet mixture until just combined, being careful not to overmix.

6. 6.

   Gently fold in the soaked mixed fruit until it is evenly distributed throughout the cake batter.

7. 7.

   Press half of the cake mixture evenly into the prepared cake tin, leveling the surface with the back of a spoon. Take half of the marzipan (approximately 125g) and roll it out into a circle slightly smaller than the diameter of your cake tin. Carefully place this marzipan disc on top of the cake mixture in the tin. Spoon the remaining cake mixture over the marzipan layer and gently level the top.

8. 8.

   Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until a skewer inserted into the center of the cake (avoiding the marzipan layer) comes out clean. If the top of the cake starts to brown too quickly, loosely cover it with a piece of aluminum foil.

9. 9.

   Once baked, remove the cake from the oven and let it cool in the tin for 15-20 minutes before carefully turning it out onto a wire rack to cool completely.

10. 10.

    Once the cake is completely cool, warm the apricot jam gently in a small saucepan or microwave until it is runny. Brush the warmed jam over the top of the cake. Roll out the remaining marzipan (approximately 125g) into a circle slightly larger than the top of the cake. Place it on top of the jam-glazed cake, pressing gently to secure it.

11. 11.

    From the marzipan trimmings, roll out eleven small, even marzipan balls (these represent the eleven faithful apostles). Arrange them evenly around the edge of the marzipan topping. Lightly brush the marzipan balls and the top marzipan layer with the beaten egg white.

12. 12.

    For a traditional golden finish, place the cake under a preheated grill (broiler) for a minute or two, watching it very carefully, until the marzipan topping and balls are lightly golden. Alternatively, use a kitchen blowtorch for more controlled browning.

13. 13.

    Dust the finished Simnel Cake with a little icing sugar before serving.