Ad

Nutrition: Per serving

  • kcal619
  • fat29g
  • saturates12g
  • carbs77g
  • sugars60g
  • fibre2g
  • protein10g
  • salt0.65g
Ad

Method

  • step 1

    Put the mixed dried fruit in a bowl with the orange juice and zest and 2 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.

  • step 2

    Heat oven to 150C/130C fan/gas 2. Roll out a third of the marzipan and use the base of a deep 20cm cake tin as a template to cut out a circle. Wrap any offcuts and the remaining two-thirds of marzipan and set aside for later. Butter and line the cake tin with a double layer of parchment. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Mix in the cooled soaked dried fruit and fold in the cherries.

  • step 3

    Scrape half the cake mixture into the tin. Top with the disc of marzipan, then the remaining cake mixture, and level the top with a spatula. Bake for 2 hrs. Check it’s cooked by inserting a skewer to the centre of the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.

  • step 4

    Brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc. Place it on top of the cake and crimp the edges, if you like. Roll the remaining marzipan into 11 equal-sized balls for the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too. Put under a hot grill for a minute or two until just starting to caramelise – be very careful as the marzipan will burn easily. Leave to cool and wrap a ribbon around the cake, if you like. Will keep for up to a week in a sealed tin.

Ad

Comments, questions and tips (45)

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

A star rating of 4.8 out of 5.77 ratings

mb5gzhc8bg17591

Excellent recipe; really delicious light fruit cake. I made my own almond marzipan and only did 1 layer in the middle. It did not need anymore.

tin_tacks avatar

tin_tacks

Better than Christmas cake. Oh this was so good and everybody commented on how great it was and I had to share the recipe. It was pretty quick and easy to make too which was a bonus. I will definitely be making this again but maybe not just for Easter!

annievezhaparambil1310893

can you release a flourless version for gluten free people

mandyshiach

I have made this successfully several times using commercial gluten free flour, Doves typically. My friend has also made it using coconut flour and xanthum gum. The wheat flour proportion is relatively low as there is already ground almond in the recipe and you could make it entirely with ground…

6n8rn72r5755394

Hi, can I leave out the almonds as I have a nut intolerance and if so is their a substitute or doesn’t it matter

mandy.edwards78307

I would choose another cake if I were you. Marzipan is made with almonds too, so you still couldn't eat it if you left out the ground almonds and Simnel cake is not simnel cake without marzipan......sorry!

happyhannah

This is delicious and cooked perfectly in 2 hours at a temp of 150C for me.

Ad
Ad
Ad