SIMNEL CAKE

Marzipan:
225g/8oz ground almonds

225g/8oz caster sugar

115g/4oz icing sugar 1 egg separated

juice of ½ lemon

few drops of yellow food colouring

175g/6oz butter or margarine

175g/6oz soft brown sugar

3 eggs

225g/8oz plain flour

50g/2oz glace cherries, chopped

450g/1lb mixed dried fruit

5ml/1 tsp mixed spice

2.5ml/½ tsp baking powder

rated rind of lemon

30ml /2tbsp milk

30ml /2tbsp brandy

Sieved apricot jam

1. Make the marzipan. Mix almonds and sugars. Add egg yolk, lemon juice and food colouring. Mix to a stiffish paste.
2. Wrap marzipan in film and place in refrigerator.
3. Line 18 cm/7 inch cake tin with greased greaseproof paper.
4. Cream butter or margarine and sugar until light and fluffy.
5. Beat in eggs, adding 1 tablespoon of  flour with the last egg.
6. Add fruit, spice, flour and baking powder, folding in to mix thoroughly.
7. Stir in lemon rind, milk and brandy.
8. Remove marzipan from refrigerator and divide in three pieces.
9. Dust one piece with little flour and roll into 17.5cm/7 inch round.
10. Place half cake mixture in prepared tin. Cover with marzipan and place remaining cake mixture on top.
11. Bake:
    Fan oven: 135ºC 1¾-2 hrs
    Conventional oven: preheat shelf 3 160ºC 2-2¼ hrs
    Gas oven: preheat shelf 3 Mark 3 2-2¼ hrs
12. Leave cake to stand in tin for about 15 mins, before turning out onto wire tray to cool.
13. When cold, remove greaseproof paper and brush top of cake with apricot jam.
14. Roll out another piece of marzipan to fit top of cake and press in position.
15. Score top of marzipan to make diamond pattern and brush with egg white.
16. Roll the remaining marzipan into twelve even sized balls and press around the outer edge.
17. Place under grill and toast gently until golden brown.