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Lemon drizzle simnel slices

Traybake with icing and marzipan cut into slices on baking paper

Lemon drizzle simnel slices

Name: Lemon drizzle simnel slices
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: cuts into 16 pieces
Ingredients: oil for the tin; 250g butter softened; 250g golden caster sugar plus 50g for the topping; 2 large lemons zested and juiced; 3 large eggs; 200g plain flour; 100g ground almonds; 2 ½ tsp baking powder; 50ml milk; 100g mixed dried fruit; 300g marzipan chilled; 50g icing sugar

Cassie Best

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cuts into 16 pieces

Easy

Prep: 35 mins

Cook: 40 mins

A star rating of 4.4 out of 5.17 ratingsRate

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Lemon drizzle meets almondy simnel cake in this Easter traybake. It's a fruity treat that you can slice and serve with ease when entertaining

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

oil

for the tin
250g butter

softened
250g golden caster sugar

plus 50g for the topping
2 large lemons

zested and juiced
3 large eggs
200g plain flour
100g ground almonds
2 ½ tsp baking powder
50ml milk
100g mixed dried fruit
300g marzipan

chilled
50g icing sugar

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Nutrition: per slice

kcal401
fat20g
saturates9g
carbs48g
sugars39g
fibre1g
protein6g
salt0.5g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Oil and line a 20cm x 30cm baking tin with baking parchment. Beat the butter and sugar with most of the lemon zest until pale and fluffy. Add the eggs one at a time, mixing constantly, then add the flour, almonds and baking powder, and keep mixing until you have a smooth cake batter. Stir in the milk and dried fruit.
step 2

Scrape half the cake batter into the tin and level the surface. Coarsely grate half the marzipan onto the batter to create an even layer, then cover with the rest of the batter, trying not to disturb the marzipan too much. Level the top and bake for 35-40 mins or until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Mix the remaining caster sugar with a quarter of the lemon juice, then drizzle over the cake while still warm. Leave the cake to cool in the tin.
step 3

Mix the icing sugar with enough lemon juice to make a drizzly icing – 2-3 tsp should be enough. Divide the rest of the marzipan into 11 even lumps and roll into balls. Drizzle the icing over the cake, top with the marzipan balls and sprinkle with the remaining lemon zest. Will keep in an airtight container for up to five days.

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Recipe from Good Food magazine, March 2018

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A star rating of 4.4 out of 5.17 ratings

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