Simnel (Irish Easter Cake)

Line the base and sides of a 9 inch round, or a 8 inch square pan with brown paper and greaseproof paper.

Mix the dried fruit, nuts, ground almonds and orange and lemon zest. Add the whiskey and leave for 1 hour to macerate.

Meanwhile, make the almond paste. Sieve the sugar and mix with the ground almonds. Beat the eggs, add the whiskey and almond essence, then add to the other ingredients and mix to a stiff paste (you may not need to add all the egg).

Sprinkle the work top with icing (confectioner's) sugar, turn out the almond paste and work lightly until smooth. Set aside.

For Cake: Cream the butter until very soft, add the sugar, beat until light and fluffy. Add the eggs bit by bit, beating well between each addition so that the mixture doesn't curdle. Mix the spice with the flour and fold in gently.

Combine the grated apple and the fruit and stir gently but thoroughly into the cake mixture (don't beat again or you will toughen the cake).

Put half of the cake mixture into the prepared pan.

Roll out half the almond paste into a 8 1/2 inch round, place this on top of the cake mixture in the pan and cover with the remaining mixture. Make a slight hollow in the center and dip your hand in water and pat it over the surface of the cake; this will ensure that the top is smooth when cooked.

Bake in a preheated 325 degrees F oven for one hour, then reduce the heat to 300 degrees F and bake for a further two hours, or until the cake is cooked (a skewer inserted in the center should come out perfectly clean). Leave to cool in the pan.

The next day remove the cake from the pan. Do not remove the lining paper but wrap in some extra greaseproof paper and foil until required.

When you are ready to ice the cake, roll two-thirds of the remaining almond paste into a 9 inch round. Brush the cake with a little lightly beaten egg white and top with the paste. Roll the remaining almond paste into eleven balls about the size of a large walnut.

Score the top of the cake in 1 1/2 inch squares and brush with beaten egg or egg yolk. Stick the "apostles" around the outer edge of the top and brush with beaten egg. Toast under a grill in a preheated 425 degrees F oven, for 15-20 minutes or until slightly golden. Protect the sides with foil.

NOTE: This traditional Easter cake has a layer of almond paste baked into the center and a thick layer of almond icing on top and is decorated with eleven little marzipan balls, representing eleven of the twelve apostles - - Judas is missing because he betrayed Jesus.