Easter Cake Recipe
We can’t ever say no to cake, especially during the Easter holidays when everything is centred around sweet treats and chocolate Easter eggs!
This recipe will fit right in with the indulgent festivities. Did you know that the Easter cake is traditionally known as Simnel cake, a delicacy that’s made with dried fruits and topped with 11 symbolic marzipan balls to represent the 11 true apostles of Jesus Christ – bar Judas who is excluded for his betrayal… There are no sins with this recipe though, so why not give it a go to celebrate the Easter Bank Holiday weekend?
220g Caster sugar
350g Plain flour
170g Chopped peel
1tsp Baking powder
1tbsp Black treacle
Almond paste (Marzipan)
Preheat the oven to 160°c.
In a bowl, cream the sugar and butter together using a wooden spoon.
Gradually beat the eggs into the mix using a whisk or electric mixer. Leave a little bit of the beaten egg for later.
Fold all of the dry ingredients into the mixture, including the fruit. Add the treacle around halfway through and ensure it is well incorporated into the cake batter.
Using a greased 22 x 12 x 10cm tin, roll a slice of marzipan to the desired thickness and cut it to size. Press it flat against the bottom of the tin. Pour the mixture into the tin. Place the cake in the oven and bake it for an hour until a knife comes out clean. Then flip over to have the tasty marzipan on top.
If you’d like to give it a go, roll-up eleven equal balls of marzipan to add to the top of the cake. Cover the top with the remains of the egg from earlier and pop it under the grill for a few minutes to brown.
Once it’s completely cool, the cake is fresh and ready to eat. Serve it alone or with some double cream, ice cream, clotted cream or custard!