Celebrate Easter with this delicious recipe for traditional Simnel cake

Image: Delicious

Image: Delicious

Easter is the perfect excuse to slow down, gather in the kitchen, and bake something special – and few bakes feel more nostalgic (or more delicious) than a classic Simnel cake. Rich with juicy dried fruits and sweet marzipan, this traditional Easter treat is simple to make and always a crowd-pleaser. Whether you're baking solo or getting the whole family involved, it’s a lovely way to mark the season with something homemade and heartwarming.

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