Simnel Cake

Ingredients for the almond paste:

• 250g ground almonds
• 250g icing sugar
• 250g caster sugar
• 1 large egg
• 1 teaspoonful of almond essence

Ingredients for the cake:

• 225g salted butter
• zest of 2 large lemons
• 225g caster sugar
• 4 large eggs, beaten
• 175g chopped mixed peel
• 175g sultanas
• 450g raisins
• 200g plain flour
• 200g Self Raising flour
• 1 level teaspoon of mixed spice
• 1 tablespoon milk

Method: Make the almond paste first

1. Mix all the ingredients together with sufficient egg to make a paste (keep any remaining beaten egg)
2. Knead the paste thoroughly until it is smooth – set aside

Method: To make the cake

1. Grease and line with greaseproof paper,  an 18cms loose bottomed, deep cake tin
2. Pre-heat oven 170^oC
3. Cream butter, sugar and the zest of the lemons together until soft and fluffy
4. Add beaten egg a little at a time – beating between each addition
5. Stir in the peel and fruit
6. Sift the flours together with the mixed spice and fold into the creamed mixture
7. Add the milk and stir thoroughly
8. Spoon half of the mixture into the prepared cake tin.
9. Roll out ½ of the almond paste into an 18cms round and place over the mixture in the cake tin.  Cover with the remainder of the cake mixture.
10. Cook for 1 hour and then turn down the oven to 160^oC and cook for a further 2 – 2 ½ hours.

If the cake begins to brown too much towards the end of the cooking time, cover the top with greaseproof paper.

To test if the cake is done, pierce with a skewer – if the cake is ready, it will come out cleanly.

Cool the cake in the tine for about ½ an hour and then turn it out onto a cooling rack and remove the paper.

When you are ready to finish the cake, pre-heat the oven to 220^oC.  Roll out 2/3 of the remaining almond paste into an 18cms round.  Brush the cake with a little beaten egg and stick the almond round onto it.

Roll the remaining paste into 11 even sized balls to represent the Apostles (excluding Judas).  Brush beaten egg over the top of the almond paste and stick the balls evenly round edge of the cake – brush these with beaten egg.

Toast in the oven for 15 – 20 minutes until the top is slightly golden.  Decorate the middle of the cake with an Easter chick.