Luxury Simnel Cake

🥘 Ingredients

• sultanas 150 g
• raisins 150 g
• apricots 100 g
• glacé cherries 100 g
• stem ginger 100 g
• mixed spice 1 tsp
• ground ginger 1 tsp
• ground cinnamon 1 tsp
• Amaretto 50 ml
• orange 1
• lemon 1
• marzipan 190 g
• marzipan
• butter 175 g
• muscovado sugar 175 g
• eggs 3
• ground almonds 50 g
• plain flour 220 g
• apricot jam 3 tbsp
• blanched almonds

1. 1

   Mix together sultanas , raisins , apricots , glacé cherries , and stem ginger in a large bowl. Add mixed spice , ground ginger , ground cinnamon , Amaretto , and the zest and juice of orange and lemon . Cover and set aside to soak overnight.
2. 2

   The next day, grease and line the base and sides of a 20cm loose-bottomed cake tin .
3. 3

   Roll out marzipan to a disc slightly smaller than the tin, about 0.5cm thick. Roll the remaining marzipan into 11 even balls (about 10g each) and place on a baking tray; set aside.
4. 4

   Preheat the oven to 130°C.
5. 5

   Using electric beaters, cream butter and muscovado sugar in a large bowl until light and fluffy. Gradually beat in eggs , followed by ground almonds , then fold in plain flour , soaked fruit, and any juices until mixed.
6. 6

   Spoon half the mixture into the tin, level the surface, and place the marzipan disc on top. Spoon over the remaining cake mixture and level the surface again.
7. 7

   Bake on the middle shelf for about 150 minutes , or until firm to touch and a skewer inserted into the centre comes out clean; cover with foil for the final 45 minutes if it browns too quickly.
8. 8

   Leave in the tin for 15 minutes , then remove and leave to cool completely on a wire rack.
9. 9

   Meanwhile, lightly toast the marzipan balls under a hot grill (about 250°C) for about 2 minutes ; set aside to cool.
10. 10

    Place the cake on a plate or stand, and warm apricot jam in a small pan. Brush the jam over the cake and decorate with the marzipan balls, blanched almonds , and additional dried fruit and stem ginger, glazing with any leftover jam.