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Simnel cake
Simnel cake
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Ingredients:
  • Melted butter, to grease
  • 175g butter, at room temperature, cubed
  • 160g (1 cup, loosely packed) brown sugar
  • 4 eggs, at room temperature
  • 250g (1 2/3 cups) self-raising flour
  • 26.80 gm golden syrup
  • 2.50 gm mixed spice
  • 2 375g pkts sundried mixed fruit (Sunbeam brand)
  • 80ml (1/3 cup) milk
  • 2 200g pkts marzipan (Odense brand)
  • 40.00 ml apricot jam
Instructions:
  • Preheat oven to 180°C. Grease a 20cm springform pan by brushing it with melted butter and lining the base with non-stick baking paper.
  • Beat butter and sugar together using an electric beater until pale and creamy, scraping down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl frequently.
  • Gently mix 40g (1/4 cup) of flour, golden syrup, and mixed spice into the mixture using a wooden spoon until just combined. Sift the rest of the flour over the mixture, then add the dried fruit and milk. Mix with the wooden spoon until well combined. Spread half of the mixture into the prepared pan and smooth the surface with the back of the spoon.
  • Roll out 1 packet of marzipan on non-stick baking paper to a 5mm-1cm thick 19cm disc. Place disc on top of cake mixture. Spoon remaining cake mixture over top, smooth with back of a spoon. Bake in preheated oven for 40 minutes. Reduce oven to 140°C and bake for 80 more minutes until a skewer comes out clean.
  • Take out of the oven and allow it to rest for 5 minutes before transferring it onto a wire rack to cool. Roll the rest of the marzipan into a 20cm disc.
  • In a small saucepan, gently melt the apricot jam over low heat, stirring occasionally, for 1 minute until smooth. Strain the jam through a fine sieve into a jug. Brush the cake with the jam, then layer on the marzipan disc and trim the edges.

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