fruit cake with marzipan baked inside and orange icing on the top along with caramelised almonds, but it was actually really tasty and it was the first time I had used this particular method to make my caramel.
traditional Simnel cake as you don't have to worry about the marzipan and the balls on top amongst other things. The cake itself is very similar to these Simnel Muffins which I love and make every year. To add the marzipan to the cake, half the cake mixture was spooned into the loaf tin, then a sausage of marzipan was rolled out to the size of the tin and added on top before spooning in the remaining cake mix. The benefit of this is it prevents all the fruit sinking to the bottom!
The cake was topped with runny icing sugar, made up with orange juice, and then the caramel almonds. I have previously made caramel by dissolving sugar in water and bringing it up to a specific boiling point but this can be a tricky process. However, to make this almond caramel I used a frying pan and toasted the almonds. The almonds were then removed from the pan and 100g of caster sugar added. When heated the sugar turns to liquid caramel but it is important not to heat it up too fast otherwise it can burn. When the sugar turned to the caramel, the almonds were added back to the pan and coated in the caramel before pouring it out onto a greased baking tray where it sets hard. The recipe called for the caramel almonds to be chopped but I kept my pieces slightly larger and just broke them up. This process was all very quick and easy.