English cake with dried fruit
Also known as simnel cake, this traditional fragrant fruit cake has been served for Easter since the Middle Ages. The twelve balls of marzipan in the middle of the cake symbolically represent the 12 apostles.
- Put the diced butter in a bowl that you will be able to put on the fire later.
- Add brown sugar, orange juice, sliced dried apricots, raisins, glazed cherries, grated lemon zest and orange to the butter.
- Stir gently together, put on the fire to bring the mixture to a boil and continue to cook for about 10 minutes. Cool the mixture with the dried fruit.
- Meanwhile, mix the flour with the baking powder, cinnamon, toasted almond flakes, cloves and nutmeg powder.
- From the marzipan, form 12 small balls the size of hazelnuts.
- Add scrambled eggs, chilled boiled dried fruit with butter and a whisk or electric mixer to the flour mixture.
- Line the bottom of the mold (size 32 × 10 cm) with baking paper and pour half the amount of the prepared mixture on it.
- Then spread the prepared marzipan balls on the surface of the mixture, then pour the remaining cake mixture on it and bake in an oven preheated to 170 ° C for 50 minutes to an hour to give the cake a light brown color. After that, cool the cake and take it out of the mold.
- For the glaze, mix the powdered sugar with the lemon juice and work well with an electric mixer. The structure of the glaze must be neither too thick nor too thin. Pour the icing over the cake.
Decorate the cake with small chocolate eggs, slice and serve.
You can also prepare the cake the day before, and pour the glaze over it and decorate it an hour before serving.