Simnel cake is a fruitcake widely eaten in the United Kingdom, associated with Lent and Easter. It is distinguished by layers of marzipan, typically one in the middle and one on top, and a set of eleven balls made of the same paste. It was originally eaten on Mother’s Day but is now commonly associated with Easter Sunday.

Simnel cake is decorated with 11 marzipan balls, to symbolise the 12 disciples of Jesus minus Judas.

I am not a huge fan of marzipan so for this version I used a layer of marzipan in the centre of the cake, but rather than another layer on the top of the cake, I decorated with candied almonds. I also added cocoa to the marzipan for an Easter choco fix.

Equipment Needed:

• Oven
• Rolling pin
• Mixing bowls
• Food mixer (optional)
• Small saucepan or microwave oven
• Sieve
• Spatula
• 20cm deep cake tin
• Parchment paper
• Baking tray

Ingredients:

For the Cake:
250g plain flour	3 large eggs
200g unsalted butter, softened	125g chopped mixed peel
Zest and juice of 1 orange	200g currants
200g brown sugar	200g raisins
1/2 TSP salt	200g sultanas
2 TSP baking powder	3 TBS jam or marmalade, jelly only
1 TSP mixed spice	Icing sugar to serve
For the Marzipan:
200g ground almonds (almond powder)	1 small egg
40g cocoa powder	Juice of half an orange
200g icing sugar (powder sugar)
For the Candied Almonds:
120g roasted almonds	1/2 TSP cinnamon powder
40g honey	1/4 TSP ginger powder
1 TBS sugar	1/2 TSP salt

Method. First make the marzipan:

1. Put the almond powder in a large bowl, sift in the cocoa and icing sugar, and mix well.
2. Lightly beat the egg and pour into the dry ingredients with some of the orange juice.
3. Start mixing with a spatula, bringing the mixture together into a paste, and adding more orange juice as needed. When you have a smooth lump of marzipan, wrap it in clingfilm and refrigerate for at least 30 minutes.

Make the cake:

1. Pre-heat oven to 150℃.
2. Grease the cake tin with butter and line the bottom and sides of the tin with baking paper.
3. Divide the marzipan roughly into 1/3 and 2/3. Keep the 1/3 in the fridge.
4. On a lightly floured surface, roll the 2/3 marzipan into a rough circle about 5 to 7mm thick, just larger than the cake tin. Use the cake tin to cut out a circle. Keep the trimmings in the fridge with the 1/3 ball. Carefully put the marzipan circle on a plate. Set aside.
5. Sift the flour, salt, baking powder and mixed spice into a large bowl.
6. Put the butter, sugar and orange zest into another bowl, or the bowl of a mixer, and beat for several minutes until soft and fluffy.
7. Beat in the eggs one at a time, adding a spoonful of the flour mix with each to prevent the mix from splitting.
8. Fold in half the remaining flour, then half the orange juice, then the remaining flour, then the remaining juice.
9. Finally, fold in the dried fruit and peel.
10. Put half the cake mixture into the prepared tin and level it out.
11. Place the cut-out circle of marzipan on top. Add the remaining cake mixture and level the top.
12. Bake for two to two and a half hours, until the top is golden brown and a skewer pushed into the centre comes out clean (try to go only as far as the marzipan, rather than right through).
13. Leave to cool completely before removing from the tin.

Make the candied almonds (optional):

• Preheat the oven to 160℃.
• Put the honey in a small saucepan and gently warm. Alternatively use a microwave.
• Stir in the cinnamon and ginger until mixed in.
• Add the sugar, salt and almonds and mix well.
• Line a baking tray with baking paper, spread the almonds evenly on the tray and bake for 12 to 15 minutes until roasted.
• Allow to cool, stirring from time to time to prevent the almonds sticking together.

Decorate the cake:

• Divide the retained marzipan into eleven 20g portions and roll into a ball with your hands.
• Gently melt the jam/marmalade in the microwave and brush it generously all over the cover.
• Arrange the marzipan balls on the top of the cake.
• Arrange the candied almonds in a style of your choice.