Pear and apricot simnel cake recipe | delicious. magazine
This fruity version of the traditional Easter simnel cake is made with apricots, pears and sultanas, and topped with nutty homemade marzipan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2 tbsp clear honey
- 5 tbsp brandy
- 200g dried apricots, chopped
- 150g dried pears, chopped
- 225g unsalted butter, softened, plus extra for greasing
- 225g sultanas
- 50g chopped mixed peel
- Zest and juice of 1 lemon
- 225g caster sugar
- 100g ground almonds
- 4 medium free-range eggs
- 125g plain flour
- 1 tsp mixed spice
- ½ tsp salt
- 100g blanched almonds
- Apricot jam to glaze
- For the marzipan
- 450g ground almonds
- 225g icing sugar, plus extra to dust
- 4 tbsp brandy
- Juice of 1 lemon
- 2 medium free-range eggs, beaten
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