Simnel Cake

Simnel cake was traditionally made for Easter and is decorated with 11 marzipan balls to symbolise the faithful Apostles.

Preparation time :	40 minutes
Cooking time :	1 hour 15 minutes to 2 hours
Total time :	1 hour 55 minutes to 2 hours 40 minutes

Makes: 20cm round cake

Ingredients

½ x 500g pack Waitrose Soft Five Fruit Medley
½ x 500g pack Waitrose Luxury Mixed Fruit
Grated zest and juice of 1 lemon
175g Country Life English Butter
175g light muscovado sugar
4 medium free range eggs, beaten
225g plain flour
2 tsp Bart Spices Mixed Spice
500g pack Waitrose Golden Marzipan
100g pack Waitrose Flaked Almonds, toasted
Apricot jam, warmed and sieved

Method

1. Preheat the oven to 170°C, gas mark 3. Grease and line the sides and base of a 20cm round, loose-bottomed cake tin with baking parchment. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
2. Beat together the butter and sugar for 2-3 minutes, with an electric whisk, until pale. Gradually add the eggs, beat well between each addition - if the mixture begins to curdle, add a little flour.
3. Sieve the flour and mixed spice over the mixture, then fold in until combined. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed. Spoon the mixture into the prepared cake tin and level the top. Bake in the preheated oven for 1 hour 45 minutes to 2 hours, or until the cake is firm to the touch and a skewer, when inserted, comes out clean. Cool in the tin.
4. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a 20cm round. Brush the top of the cake with the apricot jam and place the rolled marzipan on top. Using your finger and thumb gently pinch the outer edge all the way round.
5. Roll the remaining marzipan into 11 balls and position around the edge. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.