Simnel cake

This deliciously moist fruitcake is topped with a layer of sweet almond paste and is a traditional sweet treat from the United Kingdom

This Easter cake is decorated with 11 almond-paste balls, one for each of the true apostles (Judas is not included).

Serves 20

21/3 cups (360g) icing sugar mixture
100g almond meal
2 tbs brandy
2 egg yolks
1 tbs lemon juice
100g butter, at room temperature
1/2 cup (100g) brown sugar
1 tbs golden syrup
1 egg
2 cups (300g) self-raising flour
1 tsp mixed spice
450g dried mixed fruit
2 tbs apricot jam

1. Preheat oven to 180°C. Grease a 17cm round (base measurement) cake pan. Line the base and side with 2 layers of baking paper.


2. Place icing sugar, almond meal, brandy, 1 egg yolk and lemon juice in a bowl and stir until mixture just comes together. Turn on to a clean surface and knead until smooth. Wrap in plastic wrap. Set aside. 


3. Use an electric mixer to beat butter, sugar and golden syrup in a bowl until pale and creamy. Add egg and remaining egg yolk, and beat until just combined. Add flour and mixed spice and stir to combine. Stir in mixed fruit. 

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4. Spoon half the fruit mixture into the prepared pan and smooth the surface. Use a rolling pin to roll out one-third of almond mixture into a 17cm disc. Place disc on top of fruit mixture in pan. Spoon remaining fruit mixture over almond disc and smooth the surface. Bake in oven for 30 minutes. Reduce oven temperature to 150°C and bake for a further 11/2 hours or until a skewer inserted into the centre comes out clean. Set aside in pan to cool completely.


5. Turn cake on to a clean surface. Heat jam in a small saucepan over low heat until melted. Strain through a fine sieve into a bowl. Brush top of cake with warm jam. Divide remaining almond mixture into 2 equal portions. Use a rolling pin to roll out 1 portion into a 17cm disc. Place on top of cake and use the palm of your hand to smooth. Roll remaining almond mixture into 11 balls. Arrange on top of cake. 


6. Preheat grill on high. Place cake under grill for 1-2 minutes or until caramelised. Place on a plate and decorate with ribbon.

Recipes & food preparation: Sarah Hobbs. Photography: Scott Hawkins. Styling: Michelle Noerianto.