Raspberry simnel cake

SERVES 10

INGREDIENTS

500g ready-made marzipan

150g raspberries, plus 11 for the top (about 50g)

200g self-raising flour, plus 1 tbsp 175g butter

175g caster sugar 3 medium eggs, plus an egg yolk, beaten 50g ground almonds 150g sultanas

1 egg white, lightly beaten to loosen 1

Line a 20cm loose-bottomed baking tin with parchment. Roll out a third of the marzipan to a 20cm circle. Wrap the remainder and any offcuts and set aside.

2

Preheat the oven to 170˚C/150˚C fan/gas mark 3. Toss the 150g raspberries in the extra tablespoon of flour and set aside.

3

Beat together the butter and sugar until pale and creamy, then gradually whisk in the three whole eggs and single yolk. If the mixture begins to curdle, add a tablespoon of flour and mix in.

4

Sift the flour over the mix and fold in gently until smooth.

Fold in the ground almonds, sultanas and floured raspberries.

5

Scrape half of the cake mixture into the tin and carefully lay the marzipan round on top.

6

Add the remaining mixture, level the top and bake for about an hour and a quarter to an hour and a half, until it’s golden and a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes and then transfer to a wire rack to cool completely.

7

Roll out half of the remaining marzipan into a circle.

Place on top of the cooled cake.

8

Shape 11 balls from the leftover marzipan and arrange in a circle on top. Preheat the grill to medium.

9

Brush all over with the egg white. Place the cake under the grill or use a blow torch to brown gently. Remove from the grill, leave to cool. Decorate with the fresh raspberries.