Simnel cake is the traditional name for a fruity, spicy cake eaten at Easter. You could of course choose to bake it and eat it at any time of the year.
It is easy to make, and really just a variation on plain fruit cake.
6 ounce butter, or margarine if preferred
6 ounces of soft brown sugar
3 eggs lightly beaten
8 ounce of self-raising flour, sieved
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
4 ounce sultanas
12 ounce currants
2 ounce ground almonds
For decorating the cake
2 x 8 ounce packets of almond paste, or make your own.
12 tiny Easter egg sweets selecte your favourite type. These can be chocolate or marzipan balls rolled into an egg shape.
350 degrees F, Gas mark 4
Combine 10 ounces of ground almonds with 10 ounces of caster sugar. Mix into a stiff paste, with juice of half a lemon and one large egg.
Note: Adjust quantities as necessary
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