Combine the dry ingredients and add to the butter and sugar in two halves, alternating with the eggs and stirring after each addition. Stir in the milk, fruit and marzipan.To make the frangipane filling, cream the butter and sugar. Add the eggs and vanilla and mix until smooth. Fold through the almonds and flour.Spoon half the simnel cake mixture into the tin, top with the frangipane filling and then spoon over the rest of the filling.Bake for half an hour, reduce the oven temperature to 150°C and bake for another 1½ hours.When the cake is cool, release from the springform tin and ice.To make the icing, lightly whisk the egg white and then gradually add enough sugar to make a thick, spreadable icing. Spread over cooled cake and place the chocolate ‘apostles’ around the edge before the icing sets.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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