Mary Berry's simnel cake recipe
 Traditionally simnel cakes are very rich but this one is a bit lighter but just as flavourful. 175g/6oz light muscovado sugar175g/6oz butter, softened, plus extra for greasing 175g/6oz self-raising flour3 large free-range eggs50g/1¾oz ground almonds3 tbsp milk100g/3½oz sultanas 100g/3½oz glacé cherries, quartered100g/3½oz dried apricots, cut into small pieces2 tsp mixed spice powder 175g/6oz light muscovado sugar 175g/6oz butter, softened, plus extra for greasing 175g/6oz self-raising flour 3 large free-range eggs 50g/1¾oz ground almonds 3 tbsp milk 100g/3½oz sultanas 100g/3½oz glacé cherries, quartered 100g/3½oz dried apricots, cut into small pieces 2 tsp mixed spice powder 450g/1lb golden marzipan3 tbsp apricot jam1 free-range egg, beaten 450g/1lb golden marzipan 3 tbsp apricot jam 1 free-range egg, beaten Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper.Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface.Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges .Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper. Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface. Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface. Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges . Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges . Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer.