Simnel Loaf Cake

With a central layer of hazelnut marzipan, this is one elevated classic!

Hands-on time 40min, plus chilling and cooling. Cooking time about 1hr 35min. Serves 8

FOR THE HAZELNUT MARZIPAN 175g roasted chopped hazelnuts 175g icing sugar, plus extra to dust 1 medium egg white ¼tsp vanilla extract Milk, to glaze FOR THE CAKE 150g unsalted butter, softened, plus extra to grease 150g light brown soft sugar 150g self-raising flour 2½tsp mixed spice 3 medium eggs, beaten 350g mixed dried fruit 50g chopped mixed peel 1tbsp apricot jam

1 To make the marzipan, whizz hazelnuts and icing sugar in a food processor until finely chopped. Add egg white and vanilla and whizz until mixture starts to clump together. Tip on to a work surface and bring together with your hands. Shape into a disc, wrap in clingfilm and chill until needed.

2 Preheat oven to 170°C (150°C fan) mark 3. Grease a 900g loaf tin with butter and line base and sides with baking parchment.

3 For the cake, in a large bowl using a handheld electric whisk, beat butter, sugar, flour, mixed spice, eggs and ¼tsp fine salt, until combined. Stir in dried fruit and mixed peel. Scrape half the mixture into the prepared tin and smooth to level.

4 Remove marzipan from fridge and cut off one-third. Tightly re-wrap and chill the remainder. Lightly dust the marzipan with icing sugar and roll out to a neat rectangle the same size as the base of the tin (trim to neaten). Lay the marzipan rectangle on top of the cake mixture in the tin, then top with remaining cake mixture; spread to level. Bake for 1½hr, until golden brown and firm to touch. Cool completely in the tin.

5 Roll out two-thirds of the remaining marzipan on baking parchment to a rectangle slightly larger than the top of the cake (trim to neaten). Remove cake from tin and brush top with a thin layer of jam, then invert cake on to marzipan rectangle. Using the parchment to help you, flip the cake so it is marzipan-side up. Peel off parchment. Gently press marzipan on to the cake to help it stick, then crimp the edge using the thumb and forefinger of one hand, and the index finger of the other.

6 Preheat grill to high and transfer the cake to a sturdy baking sheet. Roll remaining marzipan into 11 equal balls. Brush marzipan on cake lightly with milk and stick the balls on top. Brush balls with milk. Grill until lightly browned; watch it carefully as it will caramelise very suddenly. Cool completely, then transfer to a board or serving plate. Serve in slices, using a serrated knife.

PER SERVING 687cals, 9g protein, 32g fat (11g saturates), 90g carbs (73g total sugars), 4g fibre TO STORE Store in an airtight container at room temperature for up to a week.