Chocolate, orange & almond simnel cake

Chocolate, orange & almond simnel cake

  • Rating: 3 out of 5.17 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Cuts into 12 slices

A rich, indulgent Easter treat with orange frosting and homemade chocolate marzipan, great for those who don't like traditional fruit cake

  • Freezable (Undecorated cake can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal1148
fat71g
saturates38g
carbs123g
sugars93g
fibre3g
protein12g
low insalt0.99g
Advertisement

Ingredients

For the marzipan

For the frosting

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of two deep 23cm cake tins. Boil the kettle. Put the butter and chocolate in a small pan and gently heat, stirring, until completely melted. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in your largest mixing bowl. Whisk the eggs, buttermilk, orange zest and juice together in a jug. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 150ml boiling water and whizz briefly with an electric whisk until the cake batter is lump-free. Divide between the tins and bake for 45 mins – swapping the tins round after 30 mins if on different shelves. To test they’re done, push in a skewer and check that it comes out clean. Cool the cakes in their tins.

  • STEP 2

    Meanwhile, make the marzipan. Mix the sugars, ground almonds and cocoa in a bowl. Make a well in the middle, tip in the egg and egg yolk and mix together with a cutlery knife before kneading with your hands to a smooth ball. Wrap in cling film and set aside. Will keep in the fridge for 1 week if making ahead.

  • STEP 3

    Make the frosting: beat the mascarpone and butter together until smooth. Sift in the icing sugar, add the zest, then beat again until combined.

  • STEP 4

    To assemble, split each cake in half horizontally. Dot a little frosting on your serving plate and sit one of the cake halves on top. You’ll use about half the frosting to sandwich the cakes together – spread the plated-up cake with some frosting, then repeat to sandwich the remaining cakes on top. Brush the top of the cake with a tiny bit more frosting.

  • STEP 5

    Roll out the marzipan, on a dusting of cocoa if you need, to a rough 27cm circle. Using your cake tin like a cookie cutter, stamp out a marzipan circle, then carefully lift this onto the top of your cake. Roll the remaining marzipan into 11 small balls and stick them on top, using a little more frosting or water like glue. Spread the remaining frosting round the outside of the cake, then dust the top with a little more cocoa and icing sugar.

RECIPE TIPS
READY-MADE CHOCOLATE MARZIPAN

You can buy ready-made chocolate marzipan from Squires (squires-shop.com) that doesn't contain any raw egg, great if you're baking for kids or expectant mums.

DON'T HAVE TWO TINS?

This cake recipe is easily halved, so you can make and bake it in two batches. Don’t make the whole batch of batter, then bake the cakes one at a time, or the second cake won’t rise very well as the batter will have been sitting around for too long.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.17 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content