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Mini eggs simnel cake

(8 ratings)

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Mini eggs Simnel cake
Mini eggs Simnel cake
  • Makes: 1 large cake

  • Prep time:

  • Cooking time:

    (may need 10 mins extra)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Traditionally decorated with 11 balls of marzipan to represent the Apostles, this chocolate and marzipan Easter simnel cake uses chocolate mini eggs instead.

Ingredients

For one large cake:

  • 230g plain flour
  • 1 tsp baking powder
  • A good pinch of salt
  • 175g unsalted butter, softened
  • 175g soft light brown muscovado sugar
  • 4 large free-range eggs, beaten to mix
  • 50g ground almonds
  • 350g mixed dried fruit
  • 100g glac cherries, rinsed, dried and halved
  • 100g bar dark chocolate, roughly chopped
  • 2tbsp milk
  • 450g white marzipan
  • A little apricot jam or sherry for brushing

To decorate:

  • Mini Easter eggs
  • A ribbon
  • 20.5cm (8") round, deep cake tin or springform, greased and lined

This recipe is also part of our Easter meal planner
To go back to Easter Sunday recipes, click here

Method

  1. Heat the oven to 180C (gas mark 4). Sift the flour, baking powder and salt on to a sheet of greaseproof paper and set aside until needed.
  2. Beat the butter and sugar until light and fluffy; you can use a wooden spoon or an electric whisk or mixer. Gradually beat in the eggs, beating well after each addition and adding the ground almonds with the last egg. Using a large metal spoon, fold in the flour followed by the dried fruit, cherries, chocolate and milk. When thoroughly combined, spoon half of the mixture into the prepared tin and spread evenly.
  3. Roll-out one third of the marzipan to a circle slightly smaller than the tin. Set in on top of the cake the cover with the rest of the cake mixture.  Spread it evenly then make a slight hollow in the centre so the cake rises evenly.
  4. Bake in the centre of the oven for 30 mins then reduce the oven temperature to 170C (gas mark 3) and bake for a further 1 hr-1h 10 mins or until a skewer inserted in to the centre of the cake, just down to the marzipan layer, comes out clean. Leave to cool on a wire rack then remove from the tin and discard the lining paper.
  5. Roll out two-thirds of the remaining marzipan to a circle to fit the top of the cake. Brush the top of the cake with a little warm apricot jam or sherry and set the marzipan disc on top. Shape the rest of the marzipan into 11 balls and arrange around the edge. Fill the centre with miniature Easter eggs and finish with a ribbon around the cake.

Fancy making a traditional Simnel cake? Try our classic Simnel cake recipe

By Linda Collister - www.divinechocolate.com

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