The Most Special Recipe from the Easter Menu at The Den Bengaluru

Easter Simnel Cake

Method of preparation:

• Preheat the oven to 180C degree C.
• For the cake, Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, mixed spice a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
• Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the Marzipan. Add the rest of the cake mixture and smooth the top leaving a slight dip in the Centre to allow for the cake to rise. Bake in the preheated oven for about 20mins. Test by inserting a skewer in the middle - if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.
• Brush the top of the cooled cake with the apricot jam. Divide the remaining of the Marzipan in half; roll out a circle to cover the top of the cake with one half and form 8 small balls with the other half.
• Place the circle of Marzipan on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
• Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.

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