Simnel Cake with Mini Eggs
A lovely simnel cake, decorated with marzipan and mini eggs.
Recipe by Joanne Thomas
Uploaded by Joanne thomas
Time to make
- 4 oz glace cherries
- 8 oz light muscovado sugar
- 8 oz self-raising flour
- 8 oz butter
- 5 medium eggs
- 14 oz mixed dried fruit
- 2 zest of 2 lemons
- 2 tsp mixed spice
- 12 oz golden marzipan
- 4 tsp apricot jam
- 1 egg, beaten
- Mini eggs
Renshaw products used
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Put all the cake ingredients in a mixer and mix.
Line a 7" round tin, put half the mixture in.
Knead and roll out the marzipan and cut a 7" round circle, place it on top of the first half of the mixture. Cover with the second half of the mixture.
Bake in a pre-heated oven at 120°C for about 4 1/2 hours or until the cake feels firm.
Allow to cool and take out of the tin.
Heat the apricot jam and brush over the cake. Roll out the marzipan to about 1/2" thick and cut a 7" circle. Place on top of the cake and score a crossed pattern on top and press neatly around the edge.
Roll out 11 even sized balls, brush the top of the cake with beaten egg and add the balls in a neat circle. Brush the balls with beaten egg.
Place the cake under a pre-heated grill to brown the top. Make sure you watch the cake carefully as the marzipan will burn easily. Once browned, remove from grill and leave to cool. Once cool, add mini eggs to the top.