Lots of seasonal spices this fruity delight sees you welcome spring with a much needed tasty treat.

  • 1hr 30
  • 6-8
  • Medium

Ingredients

  • MARZIPAN COVERING:
  • 250g of Fairtade caster sugar
  • 250g of ground Organic Almonds
  • 2 beaten eggs
  • 1 teaspoon of Almond extract
  • CAKE BATTER:
  • 110g of butter
  • 3 beaten eggs and in a cup 1 beaten egg for the glaze
  • 110g of Fairtrade soft brown sugar
  • 150g of Fairtrade plain flour
  • Pinch of salt
  • 350g of Organic mixed raisins, currants and sultanas
  • 55g of Organic candied mixed peel
  • 1 teaspoon orange extract
  • 2 tablespoons of apricot jam
  • 1 teaspoon of ground mixed spice.
  • ½ teaspoon ground clove
  • 1 teaspoon ground cinnamon

Method

Marzipan Covering:

Pre heat the oven to 140C.

Place the sugar and ground almonds in a bowl with 2 beaten eggs and mix.

Add the almond essence and knead for a minute. The paste should become smooth and soft

Divide the marzipan into 3 equal portions.

 

Simnel cake:

Cream the butter and sugar until it becomes pale and fluffy.

Slowly beat in the eggs until it mixes in well and then sift in the flour, salt and the spices.

Stir the dried fruit, peel and rind and essence into the mixture.

Cut or break up one third of the marzipan into small chunks and fold into the cake mix

Grease and line an 18cm cake tin. Spoon out the Simnel cake mixture and smooth over the top.

Leave a small dip in the centre of the cake mixture to allow the cake to rise evenly.

Place in the pre heated oven for one hour and 30 minutes.

Remove from the oven and set aside on a cake rack to cool down.

Brush the top of the cooled cake with apricot jam

Roll out the second third of the marzipan and cover the top of the cake (18cm)

With the final third of marzipan split it into 11 equal pieces and roll into balls.

Place the 11 marzipan balls around the edge of the cake and glaze with beaten egg.

Put the cake under a hot grill and brown the top of the cake slightly.

Leave to cool and serve with a dollop of crème fraiche or cream.

 

TIPS: Dust the dried fruit, peel and grated lemon rind in plain flour. This will ensure the fruit doesn’t sink to the bottom of the cake mix during cooking.

You could use Organic prunes, cranberries, apricots or dates for a twist.

About The Author

Steenbergs Organic

Steenbergs Organic is a family-run, friendly firm committed to Fairtrade, the environment and people. It was set up in 2003 by Axel and Sophie Steenberg in North Yorkshire. They are at the forefront of Fairtrade spices in the UK and Europe and continually strives to work in an eco-friendly manner.

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