Dessert

Easter simnel cake with almond macaroons

Simnel cake is traditionally served at Easter and is a light fruit cake topped with marzipan icing and balls to represent the 11 apostles. Nici Wickes' recipe gives this classic recipe a delicious twist with macaroons
Easter simnel cake with almond macaroons
20 centimetre
2H 30M

Ingredients

Easter simnel cake
Almond macaroons

Method

Easter simnel cake

1.Preheat oven to 160°C. Grease and line a 20cm springform cake tin.
2.In a large bowl, cream the butter, sugar, lemon and orange zest until light and fluffy.
3.Add the eggs, one at a time, beating well between each addition.
4.Gently fold in the flour, ground almonds, cinnamon, baking powder and vanilla extract. Stir in the dried fruit and mix until well combined.
5.Scrape the batter into the prepared tin and smooth the top of the cake.
6.Bake for 2 hours, checking that a skewer comes out clean when tested. Allow to cool in the tin before turning out.
7.Brush each macaroon with warm honey and arrange evenly on the cake.
8.Dust with icing sugar before serving.

Almond macaroons

9.Preheat oven to 160°C. Line a baking tray with baking paper.
10.Whisk the egg white until soft peaks form, then fold in the ground almonds, sugar, cornflour and vanilla.
11.With wet hands, roll the mixture into 11-15 balls (extras are for snacking on!) and place on the prepared baking tray. Gently press an almond in the centre of each ball.
12.Bake for 20 minutes or until light golden. Cool for 5 minutes before removing from the baking paper. Makes 11-15 macaroons.
  • Makes 1 x 20cm cake.
Note

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