Treats for the season

THIS week it’s back into the kitchen to cook up some Easter treats. First I’ll make a simnel cake with a fat juicy layer of almond paste in the centre. I’ll decorate the top with balls of almond paste to represent 11 of the 12 apostles.

The marzipan enrobed cake will then be toasted in the oven. It’s a gorgeous cake with a long tradition. I’ve also experimented with cooking the mixture in muffin tins and putting just one marzipan apostle on top — this is also delicious.