1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 20cm (8 inch) loose-based cake tin.
2. Sift together the flour, salt, and baking powder. Stir in the currants, glace cherries and Jordans Muesli.
3. Cream together the butter, lemon zest and sugar until light and fluffy like clouds, then beat in the egg yolks.
4. In a spotlessly clean bowl, whisk the egg whites until they are stiff and look like mini mountains. Add a spoonful to the creamed mixture to loosen it, then fold in the fruit mixture. Fold in the rest of the egg whites.
5. Spoon half the mixture into the base of the prepared cake tin. Roll out a third of the marzipan into a 20cm (8 inch) disc, and lay over the cake mix. Spoon the remaining cake mixture over the top and level the surface. Cover loosely with a disc of baking paper. Bake for about 1 hour 20 minutes, or until a skewer comes out clean. Leave to cool for 30 minutes, and then remove from the tin. You’ll need to set aside on a rack to cool completely. It may take a while so if you can’t wait, make a cup of tea to pass the time.
6. Now it’s time to get artistic. Preheat the grill and roll out another third of the marzipan into a neat 20cm (8 inch) disc and use to cover your Easter cake. Roll the remaining marzipan into 11 balls, and place around the edge of the cake.
Brush with beaten egg and grill until golden.
You might find it easier to grill the surface of the Simnel cake before adding the balls, then grill again lightly to finish them off.
Keep the cake in an airtight tin for up to 3 weeks - or just until Easter.