A marzipan-covered simnel fruit cake is eaten in the UK and Ireland over Easter. Try our takes on this old-fashioned dessert
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | Makes 36 |
| Cuisine | British |
| Special Occasion | Easter |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 195 |
| Fat | 9.4g |
| Saturates | 3.9g |
| Protein | 2.3g |
| Carbs | 27.1g |
| Sugars | 13.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 40cm x 30cm baking tin. Chop the almonds.
Mix the flour, spice, sugar, coconut, fruit cake mix (raisins, sultanas, mixed peel) and almonds in a bowl. Beat the eggs and vanilla together and add to the dry ingredients.
Melt the butter and oil in a small saucepan over a medium heat. Add the cocoa and mix well.
Add the cocoa mixture to the flour mixture and combine well.
Spread the mixture into the prepared baking tin and press down firmly.
Bake for 20-30 minutes or until a skewer comes out clean.
Roll out the marzipan to the same size as the baking tin
As soon as the bars come out of the oven, brush with the apricot jam and place the marzipan on top and press down to cover. Using a blowtorch, toast the top of the marzipan. Alternatively, preheat the grill to the highest setting and place the tin under the grill for 5 minutes or until golden brown.
Cut into bars and serve.
Store in an airtight container for up to two weeks.
