Simnel Cake

Almond paste

 * 4 ounces (125 grams) sugar
 * 4 ounces (125 grams) almonds, ground
 * 1 egg, beaten
 * 8½ 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
 * ¼ teaspoon salt
 * ½ teaspoon mixed spice
 * 12 ounces (350 grams) mixed dried fruit
 * 82 ounces (50 grams) mixed citrus peel
 * grated zest of ½ lemon
 * 1 teaspoon apricot jam warmed
 * beaten egg for glazing

Almond paste

 * 1) Mix together sugar and ground almonds, and add enough beaten egg to give a soft consistency.
 * 2) Add almond extract and knead for one minute or until the paste is smooth and pliable.
 * 3) Set aside, covered.
 * 4) Preheat oven to 140°C (275°F).

Cake

 * 1) Cream together butter and sugar.
 * 2) Beat in eggs, a bit at a time.
 * 3) Sift flour, salt and spice, and add to mixture alternately with dried fruit, mixed peel and zest of lemon.
 * 4) Mix well together.
 * 5) Place half the mixture into a well lined 7 inch (18 cm) tin and smooth top with a wooden spoon.
 * 6) Roll out ½ the almond paste into a circle and place on top of the cake mixture.
 * 7) Pour in remainder of cake batter and smooth top, hollowing the top slightly.
 * 8) Bake in a preheated oven 140°C (275°F), for one and a half to two hours.
 * 9) Remove and set on rack to cool.
 * 10) When cake is quite cold, brush top with slightly warmed apricot jam.
 * 11) Roll out remainder of almond paste to fit top of cake.
 * 12) Lay it on top of the apricot jam.
 * 13) With the scraps of paste, form eleven small egg shapes, and place eggs around the edge.
 * 14) Brush entire top including eggs with a little beaten egg.
 * 15) Return cake to the oven for about 10 minutes at 180°C (350°F) for almond paste to brown.