Marzipan & booze: What’s not to like?

A good Simnel cake is a far cry from the heavier, darker Christmas cake. I think that this recipe suits the time of year better. I love marzipan and this is a great way to use up any you have left.

I soak the fruit in a lighter booze; lime and orange zest add citrus flavours. But you can use whatever dried fruit or alcohol you have knocking about following Christmas. This year my Simnel cakes have a mix of glacé cherries, stem ginger, sultanas, raisins, currants, cranberries, dates, apricots and the last of the Grand Marnier.

Makes 12 mini cakes

300g dried fruit

150ml alcohol, plus 2-4 tbsp alcohol extra for the batter

500g marzipan

175g butter

175g light brown sugar

4 medium free range eggs

225g self raising flour

1 1/2 teaspoons baking powder

2 teaspoons mixed spice

Finely grated zest of 1 orange and 1 lime

2 tbsp marmalade

The night before making the cake, soak your dried fruit in the alcohol. About 30 minutes before making the cake, cut 250g

Beat the butter and sugar in a large mixing bowl until light and creamy. Add the eggs one at a time, beating well in between each addition. You may need to add a tablespoon of the flour if the mixture begins to curdle.

Tip the rest of the flour, plus the baking powder and mixed spice into the bowl and mix gently. Add the oven for around 30 minutes. They will be ready when they are springy to the touch. Leave in the tins for approximately 15 minutes before turning them out and leaving them to cool completely.

Use the remaining marzipan to finish the cakes. Roll out about two thirds and cut into discs with a glass or cookie cutter the same size as the cakes. I heat the marmalade and use it to paint the tops of the cake, then press a circle onto each one. I never can resist adding one of the disciples (ie: a marzipan ball). These cakes will keep for weeks in an

Grease and line your cake tin, spoon in and spread the mixture.

Place the cake in the centre of the oven and bake for 50-60 minutes until a skewer inserted into the cake comes out clean.

Remove the cake from the oven and let it stand. Warm the remaining olive oil with the honey. Prick the surface of the cake all over and spoon over the honey and oil, allowing it to seep in. Sprinkle with the remaining fennel seeds and allow the cake to cool.

Vittles (food & drink)