Simnel Cake
Simnel cake has always been an important part of the Easter celebrations in my family. I have inherited this recipe from my mum, who inherited it from her mum. The only nuts that feature are almonds, as they're the only ones I'm not allergic to. This is, therefore, a softer cake than some of the crunchier nut-heavy versions. A layer of marzipan runs through the centre, complemented by the traditional marzipan decoration on top, meant to represent the disciples (excluding Judas).
For a lighter version of this cake, try my Simnel cupcakes.
Ingredients
Equipment
Method
1. Grease and line the cake tin. Using a hand whisk, cream the butter and sugar together until fluffy. Add the eggs gradually, one at a time, between spoonfuls of flour. Beat will between each addition.
Simnel cake has always been an important part of the Easter celebrations in my family. I have inherited this recipe from my mum, who inherited it from her mum. The only nuts that feature are almonds, as they're the only ones I'm not allergic to. This is, therefore, a softer cake than some of the crunchier nut-heavy versions. A layer of marzipan runs through the centre, complemented by the traditional marzipan decoration on top, meant to represent the disciples (excluding Judas).
For a lighter version of this cake, try my Simnel cupcakes.
Ingredients
- 225g butter
- 255g light brown sugar
- 4 eggs
- 225g flour (100g plain flour and 125g self-raising flour)
- 1 tsp mixed spice
- 50g ground almonds
- Grated zest of one lemon and one orange
- 75g glace cherries, chopped
- 275g sultanas
- 125g currants
- 50g mixed peel
- About 800g marzipan (the precise amount will depend on your decorative preferences)
- 1 tbsp apricot jam or honey
Equipment
- 8 inch tin, deep
Method
1. Grease and line the cake tin. Using a hand whisk, cream the butter and sugar together until fluffy. Add the eggs gradually, one at a time, between spoonfuls of flour. Beat will between each addition.
2. Add the remaining flour, the mixed spice, the ground almonds, and the lemon and orange zest.
3. Add the fruit and mix well using a metal spoon until fully incorporated.
4. Roll out about 250g of the marzipan into a circle. Pour half the cake mix into the prepared tin, top with the marzipan disc, and then add the remaining cake mix. Level the mixture using the back of a metal spoon. Using string, affix brown paper to the outside of the cake tin and then transfer to the oven: bake the cake for one hour at 150°C (fan), 170°C (non fan), then cover it with foil if the top is browning too quickly. Continue cooking for another hour. Leave the cake to cool completely in its tin before removing it.
5. Decorate the cake using the remaining marzipan, for a traditional finish. Roll a circular disc for the top of the cake (crimp it using your fingers if you like) and attach it using jam. Roll 11 marzipan balls and place these on the top of the cake in a circle. Place the cake, on a baking tin, under a hot grill to turn the marzipan golden. Make sure the grill is hot before you put the cake under it, and keep an eye on it - it will only take a minute or two. Let it cool and then decorate it using ribbons/chocolate eggs/chicks. The cake can be stored for two weeks wrapped in foil.