Easter Simnel Cake
A rich fruitcake with currants, cherries and candied peel baked in a loaf tin and topped with sweet marzipan. A traditional cake for the Easter table.
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Equipment
Ingredients
- 225 grams self-raising flour
- 225 grams salted butter softened
- 225 grams light muscovado sugar
- 4 eggs
- 2 teaspoons mixed spice
- 225 grams currants
- 100 grams glace cherries
- 50 grams mixed peel
- 300 grams marzipan
- 50 grams mini eggs
Instructions
- Preheat the oven to 150 degrees Celsius. Line your loaf tin with a loaf tin liner.
- Put the butter, self-raising flour, eggs, sugar, mixed spice, currants, mixed peel and cherries into a large mixing bowl. Beat until well combined.
- Spoon half of your mixture into the loaf tin. Roll out half of your marzipan and trim to a rectangle shape to fit in the loaf tin. Place this on top of the mixture, press down gently and then spoon the rest of your mixture on top.
- Put in the oven for 2 1/2 hours. Check after 45 minutes - if the top is browning quickly, cover with foil.
- Remove from the oven and allow to cool in the tin for 10 minutes, then remove from the tin and cool completely.
- Roll out the remaining marzipan and place on top of the loaf cake, trimming to shape. Dip each mini egg in a small bowl of water then stick on top of the marzipan.
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