Easter Simnel Cake With Lemon Drizzle

Going Step by Step

1. Preheat your oven to 160°C (fan) or 180°C (conventional). Grease and line an 8-inch round cake tin.
2. In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy.
3. Beat in the eggs, one at a time, and add a tablespoon of flour with each egg to prevent curdling.
4. Fold in the remaining flour and almond extract until well combined. Gently stir in the lemon zest.
5. Spoon half of the cake batter into the prepared tin and smooth the surface.
6. Roll out the marzipan into a circle slightly smaller than the tin and place it on top of the batter.
7. Spoon the remaining cake batter on top of the marzipan, ensuring it is evenly distributed.
8. Bake in the preheated oven for 1 hour 30 minutes or until a skewer inserted into the center comes out clean.
9. While the cake is baking, prepare the lemon drizzle by mixing the lemon juice, icing sugar, and cannabis-infused oil in a small bowl. Adjust the amount of oil based on your desired potency.
10. 10. Once the cake is baked, remove it from the oven and leave it to cool in the tin for 10 minutes. Then transfer it to a wire rack.
11. 11. While the cake is still warm, gently heat the apricot jam and brush it over the top of the cake.
12. 12. Pour the lemon drizzle over the cake, allowing it to soak into the sponge.
13. 13. Leave the cake to cool completely before serving.
14. Give it a try and enjoy!