Simnel Cake

Ingredients
Almond Paste: Cake:
 * 4 ounces (125 grams) Sugar
 * 4 ounces (125 grams) Almonds, ground
 * 1 egg, beaten
 * 81/2 teaspoon almond extract
 * 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

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