• Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 300F/150C.

SIMNEL CAKE PREPARATION

• Roll out a third of the marzipan to make a 9 inch | 23 cm circle in diameter and wrap in cling film the remainder for the cake topping. Set aside.
  7.94 oz butter
  
• In a microwave safe bowl, add the raisins, sultanas, sun-dried cherries, blood orange zest/juice and cover with spring water. Heat for 2 minutes. Set aside.
  
• In a mixing bowl, cream the butter and light brown sugar together until light and fluffy for 2 minutes on medium high speed.
  7.94 oz light brown sugar, 1 tsp vanilla bean paste, 3 eggs
  
• Add the eggs, all-purpose flour, almond flour, baking powder, pumpkin pie spice and vanilla bean paste. Mix until combined. Then, fold the drained fruits.
  5.29 oz all-purpose flour, 1 tsp baking powder, 2.65 oz sun-dried cherries, 2.65 oz raisins
  
• Pour half of your preparation into the Large Round Mold. Smooth the top using your spatula and cover with the circle of marzipan (If it is too big use a silicone proof knife to cut the extra). Add the rest of your preparation and smooth the top leaving a slight dip in the centre to allow for the cake to rise. 
  

BAKE!

• Bake for 90 minutes at 300F/150C. (Every oven heats differently, monitor your Cake from 80 minutes). At the 60-minute mark, cover the cake with the octagonal mat so it does not get too brown. It is ready when the toothpick inserted comes out clean.
  
• Once your Simnel Cake is out of the oven, let it cool down in the mold for about 30 minutes. Then flip it over and wrap it in cling film while it is still warm. Let it cool down overnight. NOTE: In general, fruit cakes are always better the following day. As a result, if you slice it the same day it is baked, it will be all crumbly.
  

ASSEMBLY

• Unwrap your cake and place it onto a Perforated Baking Sheet previously covered with a baking parchment.
  
• Roll out half of the marzipan to make a 9 inch | 23 cm circle in diameter and divide the other half in 11 balls of equal size.
  
• Brush the top of your cake with the apricot jam.
  
• Add the circle of marzipan on top and place around the 11 balls around the edge of the cake.
  
• Preheat the grill to high. Grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown. NOTE: If placed under the grill keep a close eye on it as it will burn quickly.
  
• Allow the marzipan to completely cool down before slicing into the cake. NOTE: The center will look a bit unset that's normal, it is due to the marzipan layer in te center.