Simnel Cake

Ingredients
Almond Paste
 * 4 ounces (125 grams) sugar
 * 4 ounces (125 grams) almonds, ground
 * 1 egg, beaten
 * 81/2 teaspoon almond extract

Cake


 * 4 ounces (125 grams) butter, softened
 * 4 ounces (125 grams) soft brown sugar
 * 3 eggs, beaten
 * 5 ounces (150 grams) all-purpose flour
 * 1/4 teaspoon salt
 * 1/2 teaspoon mixed spice
 * 12 ounces (350 grams) mixed dried fruit
 * 82 ounces (50 grams) mixed citrus peel
 * Grated zest of 1/2 lemon,
 * 1 teaspoon apricot jam warmed
 * Beaten egg for glazing

Directions

 * Almond Paste: Mix together sugar and ground almonds, and add enough beaten egg to give a soft consistency.
 * Add almond extract and knead for one minute or until the paste is smooth and pliable. Set aside, covered.


 * Preheat oven to 140°C (275° F)


 * Cake: Cream together butter and sugar.
 * Beat in eggs, a bit at a time.
 * Sift flour, salt and spice, and add to mixture alternately with dried fruit, mixed peel and zest of lemon.
 * Mix well together.
 * Place half the mixture into a well lined 7 inxh (18 cm) tin and smooth top with a wooden spoon.
 * Roll out 1/2 the almond paste into a circle and place on top of the cake mixture.
 * Pour in remainder of cake batter and smooth top, hollowing the top slightly.
 * Bake in a preheated oven 140°C (275° F), for one and a half to two hours.
 * Remove and set on rack to cool.
 * When cake is quite cold, brush top with slightly warmed Apricot Jam.
 * Roll out remainder of almond paste to fit top of cake.
 * Lay it on top of the apricot jam.
 * With the scraps of paste, form eleven small egg shapes, and place eggs around the edge.
 * Brush entire top including eggs with a little beaten egg.
 * Return cake to the oven for about 10 minutes at 180° C (350° F) for almond paste to brown.