Bake A Cake For Mother's Day

Bake A Cake For Mother's Day

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Disclosure - This is a collaboration
When it comes to Mother's Day I am a little old fashioned. I don't like expensive gifts, cards or anything else really that costs too much. For me I love something personal and if possible home made. I think there is nothing better than getting a home made gift from your little ones. They have put thought, time, love in to it and that is the best gift of all.
As little J has started to enjoy baking I am hoping this year he will make my favourite cake perfect for Mothers Day and Easter time, Simnel Cake. 
For those that would like to get busy in the kitchen for Mother's Day check out this delicious recipe.

Ingredients

250g mixed dried fruit (a mixture of sultanas, currants, raisins and candied mixed peel)

1 orange, zested and juiced

500g pack marzipan

250g pack butter, softened

200g light brown soft sugar

4 eggs, plus 1 beaten to glaze

175g plain flour

100g ground almonds

1 tsp sodium bicarbonate (baking soda)

1 lemon, zested

2 tsp mixed spice

1 tsp vanilla extract

100g glacé cherries, halved

3 tbsp apricot jam

STEP 1

Pre heat the oven to 150C/130C fan/gas 2. In a bowl place the mixed dried fruit, orange juice and zest. Then you will need to add 2 tbsp water. Next you will need to cover the mixture and pop in to the microwave 2 mins. The mixture then needs to be left so it can cool down completely. If you do not have access to a microwave then you can heat in a pan on a very low heat,  stirring now and then until the liquid has been absorbed and leave to cool.

STEP 2

Roll out approx 1/3 of the marzipan and now you can use the base of your 20cm cake tin as a template to cut out a circle. Set aside any offcuts and 2/3's of the marzipan for later. Next you will need to line your cake tin with butter and a double layer of parchment. 

Place the butter and sugar in a bow and beat together until creamy. Now you can add the eggs, flour, almonds, baking soda, lemon zest, mixed spice and vanilla. You will need to mix until well combined. Add your cooled soaked dried fruit and fold in the cherries.

STEP 3

To make the bottom layer of your cake you will need to scrape half the cake mixture into the tin. Top with the disc of marzipan, then the remaining cake mixture, and level the top with a spatula. Bake for 2 hrs. Check it’s cooked by inserting a skewer to the centre of the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.

STEP 4

Brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc. Place it on top of the cake and crimp the edges, if you like. Roll the remaining marzipan into 11 equal-sized balls for the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too. Put under a hot grill for a minute or two until just starting to caramelise – be very careful as the marzipan will burn easily. Leave to cool and wrap a ribbon around the cake, if you like. Will keep for up to a week in a sealed tin

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