Simnel cake

Method

1. Line the base and sides of a 9 inch (23cm) round, or an 8 inch (20.5cm) square tin with brown paper and greaseproof paper.

2. Wash the cherries and dry them. Cut in two or four as desired. Blanch the almonds in boiling water for 1-2 minutes, rub off the skins and chop them finely. Mix the dried fruit, nuts, ground almonds and grated orange and lemon rind. Add about half of the whiskey and leave for 1 hour to macerate.

3. To make the almond paste, sieve the caster sugar and mix with the ground almonds. Beat the eggs, add the whiskey and 3 or 4 drops of pure almond extract, then add to the other ingredients and mix to a stiff paste. (You may not need all the egg). Sprinkle the work top with icing sugar, turn out the almond paste and work lightly until smooth.

4. Preheat the oven to 180°C.

5. Cream the butter until very soft, add the sugar and beat until light and fluffy. Whisk the eggs and add them in bit by bit, beating well between each addition so that the mixture doesn't curdle. Mix the spice with the flour and stir in gently. Add the grated apple to the fruit and mix in gently but thoroughly.

6. Put half of the cake mixture into the prepared tin, roll about half of the almond paste into an 8½ inch (21.5cm) round. Place this on top of the cake mixture in the tin and cover with the remaining mixture. Make a slight hollow in the centre, dip your hand in water and pat it over the surface of the cake: this will ensure that the top is smooth when cooked. Cover the top with a single sheet of brown paper.

7. Bake for one hour, then reduce the heat to 160°C. Bake until cooked, 3-3½ hours. Test in the centre with a skewer. It should come out completely clean. Pour the rest of the whiskey over the cake and leave to cool in the tin.

8. Remove the cake from the tin the next day. Do not remove the lining paper but wrap in several layers of parchment paper until required.

9. When you wish to ice the cake, roll the remainder of the almond paste into a 9 inch (23cm) round. Brush the cake with a little lightly-beaten egg white and top with the almond paste. Roll the remainder of the paste into 11 balls. Score the top of the cake in 1 1/2 inch (4cm) squares or diamonds. Brush with beaten egg yolk, stick the ‘apostles’ around the outer edge of the top, brush with beaten egg.

10. Toast in a preheated oven 220°C, for 15-20 minutes or until slightly golden. Decorate with Easter chicks and flowers if you fancy. Cut while warm or store for several weeks when cold.