• 4 x 400g tins, emptied and washed
• icing sugar for dusting
• 300 g marzipan
• 225 g cake flour
• 7.5 ml (1½ tsp) baking powder
• 2.5 ml (½ tsp) ground cinnamon
• 1.25 ml (¼ tsp) ground ginger
• 175 g butter, softened
• 175 g castor sugar
• 30 ml (2 tbsp) mixed citrus peel
• 3 large eggs
• 30 ml (2 tbsp) milk
• 400 g cake mix (sultanas, raisins and currants)
• 100 g dark chocolate chips
• 15 ml (1 tbsp) smooth apricot jam
• chocolate eggs, to decorate (optional)
• satin ribbon, to decorate (optional)

1.) Preheat the oven to 170ºC. Line the base and sides of each tin with baking paper, allowing it to overlap a little at the top. Set aside on a baking tray.

2.) Dust the work surface with a little icing sugar. Roll out half of the marzipan to a 5mm thickness. Cut out 4 circles, large enough to fit snugly inside the tins. Cover and set aside. 

3.) Sift the flour, baking powder, cinnamon and ginger into a bowl. Stir and set aside.

4.) Cream the butter and sugar together for a few minutes until light and fluffy. Mix in the citrus peel. Add the eggs one at a time, beating between each addition.  

5.) Add the flour mixture and mix to combine. Mix in the milk. Lastly, fold in the cake mix and the chocolate chips.

6.) Spoon half of the cake batter equally into the four tins and use the back of a teaspoon to smooth the tops. Place a disc of marzipan on top of each and press down onto the batter. Divide the remaining cake batter between the tins and smooth it down again. 

7.) Bake the cakes for 20 minutes. Reduce the oven temperature to 150ºC and bake for a further 40 minutes until risen, golden and baked through. Set aside to cool completely.

8.) Carefully run a small knife around the inside of each tin (between the tin and the baking paper) and gently shake the cakes out. Dust the surface with icing sugar and roll out the remaining marzipan to a 5mm thickness. Cut out 4 discs, large enough to cover the top of each cake. Heat the apricot jam in the microwave for a few seconds to melt. Brush the top of each cake with melted jam and place a marzipan disc on each. Decorate, slice and serve. 

Decoration ideas: Traditionally,  Simnel cake is topped with 11 small marzipan balls representing 11 Apostles (minus Judas), but you could use small Easter eggs or fondant to decorate your cakes. I have also seen a large number of recipes that call for the use of a blowtorch or grill to caramelise the marzipan before serving. Here, I’ve secured some ribbon around the middle of each cake, and topped them with small chocolate eggs.