Easter cake recipe
Easter simnel cake Simnel cake was traditionally given by servant girls to their mothers when they returned home on Mothering Sunday and it's now become a classic Easter cake. 100g/3½oz glacé cherries225g/8oz butter, softened, plus extra for greasing225g/8oz light muscovado sugar4 large free-range eggs225g/8oz self-raising flour225g/8oz sultanas100g/3½oz currants50g/2oz chopped candied peel2 lemons, grated zest only 2 tsp ground mixed spice 100g/3½oz glacé cherries 225g/8oz butter, softened, plus extra for greasing 225g/8oz light muscovado sugar 4 large free-range eggs 225g/8oz self-raising flour 225g/8oz sultanas 100g/3½oz currants 50g/2oz chopped candied peel 2 lemons, grated zest only 2 tsp ground mixed spice 450g/1lb marzipan1–2 tbsp apricot jam, warmedbeaten free-range egg, for glazing 450g/1lb marzipan 1–2 tbsp apricot jam, warmed beaten free-range egg, for glazing Method Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack.When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted. Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.