How To Make An Easter Simnel Cake: Keep Calm And Bake - S01E3/8

Learn how to make the classic fruit cake with the help of expert baker Caroline MiLi Artiss. Traditionally eaten at Easter, this cake is filled with dried fruit and, in this recipe, small cubes of marzipan. Get the kids to help you garnish the cake with Easter themed decorations and enjoy with a large cup of tea.

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Prep:35m
Cook:1h:45m
Total:2h:20m
Serves:10
Temp:140° c - 280° f

Ingredients:

180 g butter
180 g soft brown sugar
3 eggs
1 lemon, zested
1 orange, zested
1 tsp mixed spice
pinch of salt
180 g plain flour
2 tbsp milk
350 g mixed raisins and sultanas
55 g mixed peel
500 g block of golden marzipan
1 tbsp apricot jam
Easter decorations

Step 1: Cream Together Your Ingredients

Preheat the oven to 140° c/280° f and grease and line a 18cm cake tin. Cream together your butter and soft brown sugar until light and fluffy. Add the zest of 1 orange and 1 lemon and mix through. Gradually beat in the two eggs until well incorporated.

Step 2: Add The Dry Ingredients

Add 1 tsp of mixed spice and a pinch of salt and mix together. Slowly add the flour, keeping behind about 1 tbsp, and mix until the it is well incorporated. Cut your marzipan in half, and cut one half into small cubes. Place the marzipan cubes into a bowl with the reserved 1 tbspof flour and mix until they are all well coated.

Step 3: Add The Fruit To Your Batter

Pour the milk into the batter and stir through. Pour in you sultanas, raisins and mixed peel and fold through. Now mix through your flour coated marzipan cubes. Pour the cake mixture into the cake tin and smoothover. Place into your preheated oven for 1 hour 45 minutes.

Step 4: Add The Marzipan Topping

When your cake is cooked remove it from the oven and leave to cool completely. Dust your work surface with icing sugar and roll out the remainder of your marzipan. Cut out a circle in your marzipan to cover the top of your cake. Cut off any lumps on the top of your cooled cake to make a smooth surface and then spread over a layer of apricot jam. Carefully lay the marzipan circle on top and pinch together any overhang. With the left over marzipan roll out 11 small balls. Brush the bottom of each ballwith apricot jam and place them evenly around the cake.

Step 5: Add The Decorations

Lightly heat the cake topping using a cook's blow torch until the marzipan is golden-brown. Alternatively, preheat the grill to high, place the cake on a baking tray and grill for 1-2 minutes, or until the top ofthe marzipan begins to brown. Decorate with Easter decorations and serve.