A VERY BERRY EASTER

Fresh fruit adds juicy goodness to these sweet treats

Raspberry simnel cake

SERVES 10

INGREDIENTS

• 500g ready-made marzipan
• 150g raspberries, plus 11 for the top (about 50g) 
• 200g self-raising flour, plus 1 tbsp 
• 175g butter 
• 175g caster sugar 3 medium eggs, plus an egg yolk, beaten
• 50g ground almonds 150g sultanas
• 1 egg white, lightly beaten to loosen 

METHOD

 ■ Line a 20cm loose-bottomed baking tin with parchment. Roll out a third of the marzipan to a 20cm circle. Wrap the remainder and any offcuts and set aside.

■ Preheat the oven to 170˚C/150˚C fan/gas mark 3. Toss the 150g raspberries in the extra tablespoon of flour and set aside.

■ Beat together the butter and sugar until pale and creamy, then gradually whisk in the three whole eggs and single yolk. If the mixture begins to curdle, add a tablespoon of flour and mix in.

■ Sift the flour over the mix and fold in gently until smooth. Fold in the ground almonds, sultanas and floured raspberries.

■ Scrape half of the cake mixture into the tin and carefully lay the marzipan round on top.

■ Add the remaining mixture, level the top and bake for about an hour and a quarter to an hour and a half, until it’s golden and a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes and then transfer to a wire rack to cool completely.

■ Roll out half of the remaining marzipan into a circle. Place on top of the cooled cake.

■ Shape 11 balls from the leftover marzipan and arrange in a circle on top. Preheat the grill to medium.