Simnel Cake

Ingredients for 1 servings:

• 500 g marzipan paste
• 185 g butter
• 200 g sugar, brown
• 1 tsp lemon zest, grated
• 4 eggs
• 160 g wheat flour
• 95 g flour (wholemeal flour)
• 2 tsp baking powder
• 170 g sultanas
• 90 g cherry(s), candied and halved
• 230 g currants
• 2 tbsp apricot jam
• possibly marzipan eggs, colored

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

English fruit cake, traditionally served at Easter or for Mother’s Day

Preheat oven to 160°C. Grease a 17 cm springform pan with butter and line the bottom and sides with baking paper. Roll out 300 g of the marzipan mixture between two sheets of baking paper. Using a plate, cut out a 20 cm diameter circle. Repeat with the remaining marzipan mixture. Beat the butter, sugar, and lemon zest in a bowl until light and creamy. Gradually add the eggs. Add two tablespoons of the sifted flour and baking powder to prevent the mixture from curdling. Transfer the mixture to a large bowl. Fold in the plain and wholemeal flour. Add the dried fruit and mix well. Pour half of the mixture into the prepared pan, place a marzipan sheet on top and press firmly. Pour in the remaining mixture and smooth it down. Bake for 1 hour. Then reduce the temperature to 150°C and bake for another 45-60 minutes. Remove from the oven and let cool. Spread the top of the cake with the apricot jam. Place the second marzipan sheet on top and place the cake under the grill until the marzipan is light brown. Allow to cool completely and decorate with colorful marzipan eggs, if desired.