• Home
• Recipes
• Easy simnel traybake

Easy simnel traybake

• Good Food team

Save recipe

Cuts into 15 squares

Easy

Prep: 40 mins

Cook: 1 hr

Plus soaking

A star rating of 4.3 out of 5.19 ratingsRate

loading...

This easy twist on the classic fruit sponge makes plenty of squares - all decorated with marzipan eggs

Freezable

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Easter puddings

A star rating of 4.4 out of 5.8 ratings

Garlic & herb roast lamb on boulangère potatoes

A star rating of 4.8 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

• 250g mixed dried fruit

• 100g dried apricot

  chopped

• 85g glacé cherry

  chopped

• zest 2 oranges

  juice 1 orange (use the second in the topping)

• 200g butter

  softened, plus extra for the tin

• 200g light muscovado sugar

• 4 large eggs

• 200g self-raising flour

• 50g ground almond

• 2 tsp mixed spice

• 1 tsp ground cinnamon

• ½ tsp freshly grated nutmeg

• 500g marzipan

  200g/7oz cut into 2cm chunks, the rest for the topping

For the topping

• 50g butter

• 50g light muscovado sugar

• 100g plain flour

• 100g flaked almond

• 3 tbsp golden syrup

• 85g icing sugar

  sieved

• 2-3 tsp orange juice

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal576

• fat25g

• saturates10g

• carbs79g

• sugars65g

• fibre3g

• protein9g

• salt0.5g

  low

Ad

Method

• step 1

  Soak all the dried fruit in the orange juice for 2 hrs, or overnight.

• step 2

  Butter and line a 20 x 30cm tin with baking parchment. Heat oven to 160C/ 140C fan/gas 3. In a large bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time; mix well between each addition.

• step 3

  Sift the flour into the bowl and mix in the ground almonds and spices. Add the marzipan chunks, zest and dried fruit with any remaining juice, and give everything a good stir to combine.

• step 4

  Tip the cake mix into the prepared tin, level the surface, and bake for 45 mins – the cake may still be a little gooey in the centre at this point. Remove from the oven and increase the heat to 200C/ 180C fan/gas 6.

• step 5

  Make the topping. Rub the butter, sugar and flour together with your fingers to a crumbly breadcrumb texture. Grate in 200g reserved marzipan, add the flaked almonds and golden syrup. Mix everything with a fork, making sure it stays crumbly and doesn’t clump. Sprinkle over the cake and return to the oven for 12-15 mins. Meanwhile, divide the rest of the marzipan into 11 and roll into balls.

• step 6

  Remove the cake from the oven once cooked through, arrange the marzipan balls on top and allow to cool in the tin. Mix the icing sugar with enough orange juice to give a runny icing, drizzle it all over the cake, then let it set a little before slicing it.

Recipe from Good Food magazine, April 2012

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.19 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...