Easy Simnel Cake
|Self raising flour||6 Ounce (175 Gram)|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground mixed spice||1 Teaspoon|
|Butter||6 Ounce (175 Gram)|
|Brown sugar||6 Ounce (175 Gram)|
|Mixed dried fruit||8 Ounce (225 Gram)|
|Apricot jam||4 Ounce (125 Gram)|
|For almond paste / marzipan|
|Ground almonds||1 Pound (450 Gram)|
|Icing sugar||1 Pound, sifted (450 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
|Almond essence||1⁄2 Teaspoon|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Egg white||1 , beaten|
Sift together the flour, salt and spices.
Cream the butter and sugar together until fluffy.
Beat in the eggs, then fold in the flour and fruit.
Line two 20 cm./ 8 in.sandwich tins with a double thickness of greased greaseproof paper.
Divide the batter equally between the tins and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 45 minutes, or until a knife inserted into the centres comes out clean.
Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Spread the tops and sides with the apricot jam.
Meanwhile to make the almond paste, beat the almonds and icing sugar together, then beat in the vanilla and almond essences, lemon juice and egg yolks until a stiff paste is formed.
Divide the paste into three.
Lightly roll out two of the pieces, on a surface lightly dusted with icing sugar, to 20 cm./ 8 in.circles.
Top one cake layer with a paste circle, then the remaining cake and second paste circle.
Form the remaining paste into 12 small balls and arrange them around the top edge of the cake.
Lightly glaze the top with the egg white and put the cake on a baking sheet.
Put into the oven preheated to very hot (230°C/450°F or Gas Mark 8) and bake for 5 minutes to glaze the top.