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Annabel Karmel
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Easter Cake

A Simnel cake is a light fruit cake covered in marzipan. It’s a classic Easter cake recipe and one the whole family will love as a tea time treat.

Prep Time: 40 minutes (plus cooling time)
Cook Time: 2 hours
Serves: 8
Ingredients

Cake

200g caster sugar
200g butter, softened
250g self-raising flour
4 large eggs
Zest of one orange
1 tbsp mixed spice
250g sultanas
150g ready to eat dried apricots, chopped into small pieces
50g stem ginger, finely chopped

Topping

2 tbsp apricot jam
450g golden marzipan
Method
  1. Preheat the oven to 150C Fan / Gas Mark 3. You will need a 23cm / 9” round springform tin. Line the base and grease the sides well.
  2. Mix the caster sugar, butter, flour, eggs, zest and spice together in a mixing bowl until smooth. Add the prepared fruit and mix well. Spoon half of the cake mixture into the base of the tin.
  3. Roll one third (150g) of the marzipan out to a 23cm (9”) circle and place on top of the mixture. Spoon the remaining cake mixture on top and level.
  4. Bake in the oven for about 1 hour 45 minutes to 2 hours or until golden brown and  firm to the touch. Remove from the tin and leave to become cold.
  5. Meanwhile, roll another third of the marzipan out to a 23cm (9”) circle.
  6. When the cake is cold, melt the jam in a small pan, then brush the top of the cake with the jam and place the marzipan circle on top.
  7. Divide the remaining third of the marzipan into 11 pieces and shape into little balls by rolling between your palms.
  8. Position these around the edge of the cake.
  9. Arrange fresh flowers or flowers made of icing in the middle of the cake and decorate to serve.

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