There are lots of things that make a simnel cake so special, but the seam of marzipan running through it really makes it unique. Having been challenged during lockdown to find a recipe that uses up marzipan, this came to mind. Flapjack is quick and easy to make and sustained me throughout the breastfeeding years and became my ‘go to’ midnight feast before becoming a permanent fixture in the pre-school and primary school bake sales.
A simnel cake is identified from the top by 11 balls symbolising the ‘faithful’ disciples, and is a reminder to keep vigilant during the Lenten fast lest we also should fall away. Mini eggs wouldn’t go amiss on top of these, but alas, lockdown supplies were hard to find.
- 200g butter
- 6 tbsp golden syrup
- 80g demerara sugar
- 350g porridge oats
- Set the oven to 180c/Gas4
- Grease a 20x20cm tray (use the wrapper from the butter).
- Melt together the butter, syrup and sugar.
- Add the oats.
- Spread half the oats into the tin.
- Roll out a thin layer of marzipan and lay it on top of the oats.
- Cover withe the remaining oats.
- Pop in the oven for 18minutes (until golden).
- Leave in the tin to cool on a wire rack, marking the divisions (4×4) as it starts to cool.