This is a modern twist on the more traditional Easter simnel cake. It’s traditional to add 11/12 decorations to Easter cakes; representing Christ and the 11 loyal apostles. Use 6 cherries and 6 marzipan balls on this cake. Once made the cake will last 4-5 days in an air-tight tin. Before decorating the cake can be frozen for up to 1 month.
Prep time 35 minutes/Cook time 60 minutes/Serves 12
Ingredients:
16 glacé cherries, halved
150g (4/5 cup) soft unsalted butter
150g (3/4 cup) golden caster sugar
2 large eggs
2 tsp vanilla extract
1 tsp almond extract
Finely-grated zest and juice of 1½-2 oranges
225g (2 cups less 1 tbsp) self-raising flour, plus 1 tbsp
125g (4 ½ oz) ground almonds
½ tsp baking powder
½ tsp fine sea salt
150g (3/5 cup) soured cream
85g (3 oz) marzipan from a 454g (1 lb) pack, cut into 1cm (1/2 in) chunks
25g (1 oz) flaked almonds, toasted
To decorate
200g (1 cup) icing sugar, sifted
the remainder of the pack of marzipan (most to roll into a round to top the cake and the remainder to make 6 balls the same size as the cherries)
6 extra glacé cherries
Method:
Place the glacé cherries in a sieve and rinse off the syrup with boiling water (this stops them sinking into the cake). Pat dry with kitchen paper.
Pre-heat your oven to 180°C (160°C fan/360F/gas mark 4), then grease and line a deep 20cm (9 in) round cake tin.
Cream together the butter and sugar in a mixing bowl, then add the eggs, one at a time, beating thoroughly to combine after each addition. Finally beat in the vanilla and almond extracts and the zest of 1 orange.
Mix in the 225g flour, ground almonds, baking powder and salt, and stir well then add 3 tbsp orange juice and the soured cream. Toss the cherries and marzipan chunks with the extra flour (again, this stops them sinking). Carefully old into the cake batter with the flaked almonds, then spoon into the prepared tin and level the top.
Transfer to your pre-heated oven and bake for 55-60 minutes on a middle shelf, until a skewer into the cake’s centre emerges cleanly. Poke a few more holes all over the top and drizzle over 3 tablespoons of orange juice. Set aside to cool in the tin.
Weigh out 250g (8 ½ oz) from the remaining marzipan and roll out to a rough round. Cut out a 17-18cm (7 in) disc, using a plate as a template. Mix 2 teaspoons of icing sugar with a dribble of water to make a thin, runny icing. Brush over the top of the cake, then press the marzipan on top.
Roll some of the remaining marzipan into 6 balls of a similar size to a glacé cherry.
Mix the rest of the icing sugar with 5-6 teaspoons of water (or orange juice) to make a thick but runny icing. Spoon over the marzipan, letting it drip down the sides. Alternate marzipan balls and glacé cherries around the edge of the marzipan disc, until you have 12 in total.
Sprinkle over the remaining orange zest, then put aside to set for 20-30 minutes.
