Simnel cake
This classic Simnel cake recipe from The Australian Women's Weekly is perfect for Easter. We’ve made ours with marzipan and pretty sugared flowers.
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Ingredients
- Marzipan
- 1 cup (220g) caster sugar
- 1 1/3 cup (200g) almond meal (ground almonds)
- 1 teaspoon almond essence
- 1 egg, beaten lightly
- 175 grams butter, softened
- 3/4 cup (175g) brown sugar
- 3 eggs, beaten lightly
- 1 1/4 cup (185g) self-raising flour, plus 2 tbsp extra
- 1/2 cup (75g) plain flour
- 1 teaspoon ground mixed spice
- 1 cup (160g) currants
- 1 1/2 cup (240g) sultanas
- 1/4 cup (50g) glacé cherries, cut into quarters
- 1/4 cup (40g) candied peel, chopped finely
- 1 teaspoon finely grated lemon rind
- 1 tablespoon apricot jam
- 1 egg, beaten, to glaze
- Sugared flowers
- unsprayed edible flowers
- 1 egg white, beaten lightly
- 1/2 cup (110g) caster sugar
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