Pear and apricot simnel cake
- April 2013
- Serves 16
- Takes 30 minutes to make, 3-3½ hours to cook, plus soaking
This version of a traditional Easter simnel cake is nutty, moist and made with a variety of fruits including apricots, pears and sultanas – perfect with a strong cup of tea.
- 37.1g (9.8g saturated)
- 72.3g (67.2g sugars)
Leftover marzipan can be kept, wrapped in cling film in the fridge, for up to a week for nibbling on when you crave something sweet.
Note: the marzipan contains raw egg.
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