CLASSIC SIMNEL CAKE
SERVES: 16 PREP: 1 hour, plus 1-2 days soaking COOK: 2 hours
1kg (2lb 4oz) mixed dried fruit 200g (7oz) glacé cherries, halved 100ml (4fl oz) dark rum or brandy 150g (5oz) butter 150g (5oz) Tate & Lyle Light Soft Brown sugar 4 large eggs, beaten 200g (7oz) plain flour ¼ tsp salt 2 tsp ground mixed spice 75g (3oz) ground almonds Finely grated zest and juice of 1 lemon Finely grated zest and juice of 1 small orange
DECORATION:
250g (9oz) ground almonds 250g (9oz) icing sugar 1 large egg white, lightly beaten 1 tsp lemon juice 2 tbsp sieved apricot jam 1 put the dried fruit and glacé cherries into a mixing bowl. pour over boiling water to cover, then soak for 5 mins. drain thoroughly through a colander. Tip back into the bowl and stir in the dark rum or brandy. Cover and leave in a cool place for up to 2 days, but at least overnight. 2 preheat the oven to 150°C/300°F/gas Mark 2. grease and line a 20cm (8in) round cake tin with baking paper. 3 in large mixing bowl, beat together the butter and sugar, using a handheld mixer or wooden spoon. gradually add the beaten eggs, beating well with each addition.
4 Sift the flour, salt and ground mixed spice into the bowl. Use a metal spoon to fold the ingredients. 5 Add the ground almonds with the grated zest and juice from the lemon and orange. 6 Give the soaked dried fruit a stir, then tip it into the cake mixture, along with any residual liquid. Stir it in thoroughly. Tip the mixture into the cake tin and level the top. Bake for 2 hours and leave to cool. 7 For the almond paste, mix the almonds and icing sugar together. Add the egg white and lemon juice, mix to a stiff paste and knead until smooth. Roll out half the almond paste on a surface dusted with icing sugar and trim to a 20cm (8in) circle. Brush the surface of the cake with warm apricot jam and position the almond paste on top. Score a crisscross pattern over the surface with a skewer. 8 Roll the remaining paste into 11 equal-sized balls and position them around the cake. Grill lightly, or use a cook’s blowtorch to lightly brown the surface. Tie ribbon around the cake, then serve!