CAKE IN THE HOUSE

This showstopper of a cake is traditionally made for both Mother’s Day and Easter, but it’s one that marzipan lovers may want to make any day of the year »

SIMNEL CAKE Serves 10 FOR THE MARZIPAN (MAKES 500g) 250g ground almonds250g icing sugar, plus a little extra if needed2 medium egg yolks, lightly beaten, plus a little extra if neededJuice of ½ lemon135g caster sugar, plus extra for dusting60g unsalted butter, softened, plus extra for greasing60g baking margarine, softened3 medium eggs180g self-raising flour90ml full-fat milk100g currants100g sultanas30g apricot jam, strained 1 To make the marzipan, mix ground almonds and icing sugar in a bowl. Add egg yolks and lemon juice and mix to combine. You want a soft dough texture so you can roll the marzipan out without it cracking. If a bit dry, add a little more egg yolk. If a bit soft, add more icing sugar. 2 Roll the marzipan into a ball, wrap in clingfilm and chill in the fridge for…

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The Simple Things (Digital) - 1 Issue, March 2020

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