Mary Berry Simnel Cake is a traditional British fruit cake made with mixed dried fruit, flour, butter, eggs, brown sugar, and spices. What sets it apart from other fruit cakes is the layer of marzipan baked into the centre and another layer on top, which is lightly toasted. It is commonly served at Easter but can be enjoyed any time you crave a rich, spiced fruit cake with almond sweetness.
Unsalted butter – 175g, softened
Light brown sugar – 175g
Large eggs – 3
Self-raising flour – 175g
Mixed spice – 1 teaspoon
Ground almonds – 50g
Mixed dried fruit – 350g
Orange zest – from 1 orange
Apricot jam – 2 tablespoons
Ready-made marzipan – 450g
Milk – 2 tablespoons
Prepare the tin and oven – Preheat oven to 160°C (140°C fan). Grease and line the cake tin with baking parchment.
Cream butter and sugar – Beat together until pale and fluffy, ensuring air is incorporated.
Add eggs gradually – Beat in one egg at a time, adding a spoonful of flour if mixture begins to curdle.
Fold in dry ingredients – Gently fold in flour, mixed spice, and ground almonds until just combined.
Stir in fruit and zest – Add dried fruit and orange zest, mixing evenly.
Add marzipan layer – Spoon half the mixture into the tin. Roll one-third of the marzipan into a circle slightly smaller than the tin and place it over the batter. Cover with remaining cake mixture.
Bake patiently – Bake for 1 hour 45 minutes to 2 hours until a skewer inserted comes out clean. Cover loosely with foil if browning too quickly.
Cool completely – Leave in the tin for 15 minutes, then transfer to a wire rack.
Decorate the top – Roll out another third of marzipan to fit the top. Warm apricot jam and brush over cake, then place marzipan on top.
Finish under grill – Shape remaining marzipan into 11 balls and place around the edge. Grill lightly until golden.
Find it online: https://maryberrycooks.co.uk/mary-berry-simnel-cake-recipe/