Sumptuous fruity bake
this traditional fruit cake is full of flavour and its marzipan layers make it a sunny table centrepiece
Simnel cake
Preheat the oven to 150°C/gas mark 2. Grease and line an 18cm round cake tin with greaseproof paper. Place the marzipan in a bowl with 2 tbsp flour and set aside. Sift the remaining flour into a large mixing bowl with the baking powder and mixed spice. Add the butter, sugar and eggs, beating thoroughly with an electric mixer for 3-4 mins until smooth. Gently fold in the currants, sultanas, cherries, candied peel, ground almonds, milk and citrus zest. Add the floured marzipan cubes and stir to incorporate thoroughly. Spoon the batter into the prepared cake tin. Cut out two 18cm diameter rounds of greaseproof paper, place them on top of each other and cut out a 2.5cm circle in the centre. Place the paper on top of the batter. Bake the cake for 2½-3 hours until risen and dry to the touch on top; a skewer should come out clean from the centre. Remove the cake to a wire rack to cool. Once cool, turn out from the tin. Cut the cake in half horizontally. Place the bottom half on a cake stand.
To decorate the cake
Divide the marzipan into three equal pieces. On a work surface dusted with icing sugar, roll out two pieces into 20cm rounds, approximately 1cm thick. Brush the top of the cake on the stand with some of the warmed apricot jam. Drape one marzipan round on top, pressing down gently to adhere. Cut away any overhanging marzipan with a knife. Brush the top of the marzipan with more apricot jam before positioning the other cake half on top, again pressing down gently to secure. Brush the top of the cake with more jam before draping the second marzipan round on top, smoothing it flat with the hand. Scallop the marzipan edges using fingers and thumbs. Divide the remaining marzipan into 11 equal pieces, rolling them into balls between the palms. Brown their tops on a grilling tray under a hot grill. Attach the marzipan balls to the top of the cake using a little apricot jam or water. If desired, tie yellow ribbon around the middle of the cake and garnish with flowers.