Pistachio and bitter orange Simnel cake
Using bitter orange in this traditional sweet cake gives it a grown-up flavour.
Serves 12 • Ready in 2hrs 15mins, plus cooling
2 oranges, skin removed and cut into small pieces, juice reserved
2tbsp caster sugar
400g marzipan (we used dr oetker) 250g unsalted butter
100g soft brown sugar
4 eggs
300g self-raising flour
1tsp ground ginger
100g pistachios, roughly chopped 100g blanched whole almonds, roughly chopped
200g sultanas zest and juice of 1 lemon
50g icing sugar you will need: a 20cm cake tin, lined with baking parchment
1 Heat the oven to 200C/Gas Mark 6. arrange the orange pieces on a baking tray and sprinkle with the caster sugar. Cook for 15mins, until caramelised.
2 Roll out the marzipan to a thickness of a £1 coin and, using the base of the tin as a guide, cut out a circle of marzipan. set this to one side. With the remaining marzipan, create 11 balls and break the rest into chunks to add into the cake later.
3 For the cake, cream the butter and sugar until light. beat in the eggs. add the remaining ingredients, except the lemon juice and icing sugar.
4 Pour into the prepared tin, adding the reserved marzipan chunks, cover lightly with foil (avoid touching the batter), and bake for 1hr 30mins, or until cooked. leave to cool in the tin.
5 Heat the grill. Make a drizzle from the lemon juice and icing sugar. Pour over the cake, then remove from the tin. arrange the marzipan disc on top and place the balls around the edge. Place a foil circle in the centre of the cake and grill, to char the edges slightly. Per serving: Cals 616, Fat 32g,
Sat fat 12.6g, Carbs 68.5g w&h