Celebrate Easter with this delicious recipe for traditional Simnel cake

Image: Delicious

Image: Delicious

Easter 2020 is probably going to be fairly memorable for a few reasons, but here at Hood, we’re keen to make sure that you can use this time to make some memories to treasure. So, if you’re not sure how to pass the time this Easter, why not indulge in some family baking time with your store cupboard ingredients, to whip up a delicious traditional Easter Simnel cake?

Flavoured with juicy dried fruits and deliciously sweet and rich marzipan, this is a simple bake that the whole family is sure to adore.

Ingredients

  • 100g sultanas

  • 100g raisins

  • 100g currants

  • 50g mixed candied peel

  • 50g glacé cherries, halved

  • Finely grated zest 1 large orange

  • 3 tbsp brandy (or orange juice)

  • 170g unsalted butter, softened, plus extra for greasing

  • 140g light brown sugar

  • 4 medium free-range eggs, lightly beaten

  • 85g self-raising flour

  • 85g plain flour

  • 85g ground almonds

  • 1 tsp ground cinnamon

  • 1 tsp ground mixed spice

  • 150g marzipan, cut into 1cm chunks

  • 150g marzipan, rolled into a rectangle large enough to cover the tin

  • 6 tbsp apricot jam

Method

  • Mix the dried fruit, peel, cherries, zest and brandy/orange juice in a non-metallic mixing bowl, then cover and set aside for at least 2 hours or overnight.

  • When ready to cook, heat the oven to 150°C/130°C fan/gas 2. Put the butter and sugar in a large mixing bowl, then beat with an electric mixer for about 5 minutes until light and fluffy.

  • Gradually beat in the beaten eggs, bringing the mixture back to smooth before each addition, adding 1 tbsp flour if the mixture looks as though it might curdle.

  • Add the flours, ground almonds, spices and a pinch of salt, then gently fold in until almost combined. Add the soaked fruits and any juices, scatter the marzipan chunks on top, add 2 tbsp apricot jam, then fold everything together using a large metal spoon until smooth.

  • Spoon into the prepared tin, level the top, then bake for 2¼ hours until a skewer pushed into the centre comes out clean. Leave to cool in the tin for 30 minutes, then remove and set on a wire rack to cool completely.

  • Warm the remaining apricot jam until just melted, then brush over the cake. Cover the cake with the rectangle of marzipan, then scatter with edible petals - or sprinkles, which are much easier to source! - before slicing to serve.

Recipe from Delicious magazine

Foodhood magRecipes, Baking, Easter