INGREDIENTS

INSTRUCTIONS

You will need an 8 inch (20cm) round cake tin greased with melted
vegetable fat and a cirlce of grease proof paper in the base.  Heat the
oven to 170øC/325øF/gas mark 3.  Put all the ingredients into a roomy
bowl. Beat with a wooden spoon  until well mixed. Spoon the mixture
into the prepared tin. Level the  surface and a quick bang on the work
top will help this.  Bake in the oven for about 1 1/2 hours until the
cake is shrinking  away from the side of the tin. Leave the cake in the
tin until it  firms up and the tin is not too hot to hold. Run a thin
knife round  the side of the cake pressing the blade towards the tin.
Turn onto a  wire rack.  To turn this cake into a Simnel Cake you will
need about 200g (7oz)  of made up marzipan and 2 tbsp of warm apricot
jam.  If the cake is not flat, slice off the domed bit and turn the
cake  upside down on the plate. Brush the flat top with a little
apricot  jam.  Roll the almond paste out and cut a circle to fit the
top of the  cake. This should be about 5cm thick depending how much you
like  marzipan. Press the circle on top of the cake. Firm it down. Mark
the  edges with a fork or pinch it up as you might do pastry (score a
lattice design on the paste with the blunt side of a knife. Toast
under a hot grill if you wish).  Use the rest of the almond paste to
roll out 11 small balls as evenly  as possible. Set these balls round
the edge of the cake, a tiny dot  of icing will anchor each ball. The
tradition is that the 11 balls  represent the 11 apostles (Judas the
triator is left out).  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1919
Calories From Fat: 1591
Total Fat: 181.2g
Cholesterol: 579mg
Sodium: 1328.3mg
Potassium: 1009.5mg
Carbohydrates: 55g
Fiber: 8.5g
Sugar: 32.7g
Protein: 31.7g