Easter Simnel Cake created by Master Pastry Chef, Shane Smith.
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300g soft butter
220g brown sugar
5 medium eggs
100g washed & dried glacéed cherries
225g self raising flour
50g mixed peel
1 lemon zest
1 orange zest
2 teaspoons mixed spice
½ teaspoon cinnamon
Filling & Topping:
500g neutral / golden marzipan
Preheat your oven to 150°C. Grease and line your 8” round deep cake tin with parchment paper.
Beat the butter & sugar in a mixing bowl.
Gradually add the eggs, one at a time until combined.
Sift in the flour, mixed spice, cinnamon & mix.
Add in the dried fruit, orange & lemon zest, combine but do not over-mix.
Place half the batter into the lined tin.
Taking 1/3 of the marzipan, roll into a circle the same size as the tin and place on top of the batter.
Top this with the remaining cake mixture and bake for 2 hours or until cake is firm to touch and a skewer inserted comes out clean.
Take out from the oven and allow to cool in the tin for 20 minutes.
Remove from the tin and remove parchment paper and cool on a wire rack.
When cooled, warm the apricot jam and brush on top of the cake.
Roll half the remaining marzipan out to fit on top of the cake, press down and crimp the edges to decorate. Mark the top with a criss cross pattern using a sharp knife and roll the remaining marzipan into 11 balls
Brush the top of the cake with egg wash and arrange the 11 balls around the edge, brush the balls with egg wash and place under a hot grill until the marzipan turns golden brown.
Decorate the cake by tying a ribbon around the centre.