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Apricot and Pecan Simnel Cake

Submitted by Crafty Cookie 11 June 2009

Serves 8 to 12 people (depending on how you slice it). Store in an airtight container.

 
 
 
 

Ingredients

For the cake,175g/6oz unsalted softend butter,175g /6oz light soft brown sugar,3 large beaten eggs,225g/8oz sieved self-raising flour,1 heaped teaspoon baking powder,125g/5oz sultanas,225g/8oz chopped no need to soak apricots,zest and juice of 1 orange,55g/2oz pecan nuts chopped,,To decorate,675g/1 1/2 lb marzipan,4 heaped tablespoons sieved melted apricot jam,80g/3oz) melted plain chocolate,,

Method

For the cake

175g/6oz unsalted, softend butter
175g /6oz light soft brown sugar
3 large beaten eggs
225g/8oz sieved self-raising flour
1 heaped teaspoon baking powder
125g/5oz sultanas
225g/8oz chopped no need to soak apricots
zest and juice of 1 orange
55g/2oz pecan nuts, chopped

To decorate
675g/1 1/2 lb marzipan
4 heaped tablespoons sieved melted apricot jam
80g/3oz) melted plain chocolate
Method
1 Oil or grease a 20cm/8 inches diameter round, deep cake tin.
2 Line with greaseproof paper or baking parchment.
3 Oil or grease the paper.
4 Place the butter, sugar, eggs, flour and baking powder in a large mixing bowl.
5 Whisk until smooth and glossy.
6 Fold in the remaining ingredients.
7 Spoon into the prepared tin.
8 Level the top of the mixture with a spatula.
9 Bake immediately at 170 degrees centigrade/gas mark 3 for 1-1 1/2 hours until rise, golden brown and a skewer comes out clean when tested.
10 Cool completely in the tin on a wire cooling rack.
11 Use a sharp knife to split the cake in half through the middle.
12 Dust a work surface with icing sugar.
13 Roll out two thirds of the marzipan.
14 Cut out two 20cm (8 inch) rounds.
15 Brush both cut surfaces of the cake liberally with jam.
16 Place a circle of marzipan on the bottom layer of cake.
17 Sandwich together the two halves of the cake.
18 Brush the top of the cake with jam.
19 Place the second marzipan round on top.
20 Crimp the edges.
21 Shape the remaining marzipan into eleven balls.
22 Brush a little of the apricot jam onto each ball of marzipan.
23 Arrange the balls on top of the apricot jam.
24 Spoon the chocolate into a piping bag.
25 Drizzle over the top of the cake in an attractive patern..

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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