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Simnel Cake topped with Marzipan and Hollow Chocolate Eggs

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Simnel Cake with Hollow Chocolate Eggs.

Made especially for Easter with a little Marzipan and topped with Hollow Chocolate Easter Eggs.

Simnel Cake with Hollow Chocolate Eggs.

Simnel Cake topped with Marzipan and Hollow Chocolate Eggs

Made especially for Easter with a little Marzipan and topped with Hollow Chocolate Easter Eggs.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Easter, Simnel
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 15 slices
Calories: 319kcal
Author: Lynn Hill

Ingredients

For the Cake

  • 175 g Butter
  • 125 g Self-raising wholemeal flour
  • 100 g Self-raising white flour
  • 1 tsp Cinnamon
  • 1 tsp Mixed spice
  • 100 g Light Brown sugar
  • 125 g Mixed Dried fruits such as Currants Raisins and Sultanas
  • 75 g Glace Cherries roughly chopped
  • 50 g Cut Mixed Peel
  • 100 g Marzipan Grated
  • 3 Medium Eggs
  • 1 tbs tablespoon Milk

To decorate

  • 3 large tablespoons Ginger preserve
  • 100 g Marzipan
  • 15 Hollow chocolate eggs Bag of 25 from Marks and Spencer
  • 75 g White Chocolate

Instructions

  •  
  • Method
  • Preheat the oven to 180C fan assisted. Grease and line a 20 x 28cm rectangular tin.
  • Melt the butter and leave to one side to cool.
  • Place the Flours, Cinnamon, Mixed Spice, Sugar, Mixed Fruit, Glace Cherries, Mixed Peel and Grated Marzipan into a large bowl. Give everything a good stir until well combined.
  • In a separate bowl, lightly mix together the eggs and milk, then pour in to the dry ingredients followed by the melted butter. Mix thoroughly until well combined.
  • Pour the cake mixture into the prepared tin. Bake for 25 – 30 minutes or until baked, testing the centre of the cake until it comes out clean. Leave in the tin for a few moments to cool, before turning out onto a wire wrack to cool completely.
  • Roll out the 100g of marzipan to 2mm thickness and cut 15 flower shapes, using your favourite cutter.
  • Gently warm the Ginger Preserve, sieve to remove and disregard any Ginger pieces, then spread 3/4 over the top of the cake arranging the Marzipan flowers evenly on top.
  • Spread the remaining Ginger Preserve over the Marzipan and any uncoated areas of cake.
  • Decorate the centre of each marzipan with hollow Chocolate Eggs.
  • Gently heat the white chocolate in a heat proof bowl over a pan of simmering water.
  • Drizzle the melted chocolate over the whole cake including the eggs.
  • Leave to cool before cutting in to squares.
  •  

Nutrition

Calories: 319kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 112mg | Potassium: 168mg | Fiber: 2g | Sugar: 25g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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