Easter simnel cake

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This oh-so-pretty traditional Easter cake is decorated with 11 marzipan balls to represent the true apostles

Ingredients

If wrapped in foil or stored in an air-tight tin, this dense fruit cake will keep fresh for about a week.

Grease a 18cm (7in) loose-bottomed cake tin with butter and double-line the base and sides. Roll out a third of the marzipan into a round the size of the cake tin and set aside.
Cream together the butter and sugar until light and fluffy. Gradually add three eggs while beating.
Sift in the flour and baking powder and fold in the almonds. Add the rest of the ingredients, apart from the apricot jam and the last egg.
Spoon half the mixture into the cake tin, place the rolled out piece of marzipan on top, pressing lightly, then cover with the rest of the cake mix. Make a slight dip in the top of the mixture to stop it rising when cooking.
Bake on the middle shelf of the oven at 170°C (325°F, gas mark 3) for about 90 mins, or until set and nicely browned. Allow to cool.
Roll out half the remaining marzipan to the size of the cake. Spread a thin layer of apricot jam on the top of the cake and lightly press the marzipan on top, crimping the edges.
Roll the remaining marzipan into 11 balls. Beat the last egg and use to brush the cake top, then stick on the marzipan balls.
Put under a medium grill for 1 to 2 mins to glaze.