Chocolate Simnel Cake

Method

1. Mix together the almonds, sugar and 2 tablespoons of sieved cocoa.
2. Add the coffee and form into a dough. Divide into two balls of dough, cover and set these aside.
3. Beat together the butter and the sugar until light and fluffy.
4. Beat in the eggs  and 1 tablespoon of the cocoa.
5. Mix in the flour followed by the currants and chocolate drops.
6. Press half the mixture into a greased and lined 20cm/8” round deep spring form tin.
7. Take one ball of the almond paste, roll or pat it into a 20cm/8” circle and place it on top of the cake mixture.
8. Spread the remaining cake mixture on top of the almond paste.
9. Bake in a pre-heated oven for 1½/1¾ hours.
10. Allow the cake to cool then run a knife around the cake edges and turn it out from its tin..
11. Brush the top of the cold cake with the apricot jam.
12. Take the second ball of almond paste and break off enough to make 11 marble sized pieces.
13. Roll out the remaining almond dough into a circle 20cm/8” round using the springform tin base as a guide.
14. Place the almond dough circle on top of the apricot jam.
15. Rol/the 11 almond paste ballsin the last tablespoon of t cocoa. Press them  onto the top of the cake, moistening the base of each slightly if the do not stick.

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Temperature & cooking time:
160ºC/Fan 140º/300ºF/Gas Mk3 for 1½/1¾ hours

Dietary status:
Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.