Simnel cake recipe

Simnel cake recipe

A traditional Easter fruit cake, simnel cake combines spongy dried fruit cake with indulgent topping of homemade marzipan – perfect for the Easter table.

Ingredients

For the cake
  • 1 cup apricot jam, melted, for glazing
  • 225 g plain flour
  • 225 g butter
  • 225 g caster sugar
  • 4 eggs
  • 250 g raisins
  • 125 g glace cherries
  • 125 g currants
  • 2 tsp mixed spice
  • 2 tsp brandy
  • 1 cup apricot jam, melted, for glazing
  • 7.9 oz plain flour
  • 7.9 oz butter
  • 7.9 oz caster sugar
  • 4 eggs
  • 8.8 oz raisins
  • 4.4 oz glace cherries
  • 4.4 oz currants
  • 2 tsp mixed spice
  • 2 tsp brandy
  • 1 cup apricot jam, melted, for glazing
  • 7.9 oz plain flour
  • 7.9 oz butter
  • 7.9 oz caster sugar
  • 4 eggs
  • 8.8 oz raisins
  • 4.4 oz glace cherries
  • 4.4 oz currants
  • 2 tsp mixed spice
  • 2 tsp brandy
For the marzipan
  • 500 g ground almonds
  • 250 g caster sugar
  • 250 g icing sugar, plus extra for dusting
  • 2 eggs
  • 0.5 tsp almond essence
  • 0.5 tsp vanilla extract
  • 1 tsp lemon juice
  • 17.6 oz ground almonds
  • 8.8 oz caster sugar
  • 8.8 oz icing sugar, plus extra for dusting
  • 2 eggs
  • 0.5 tsp almond essence
  • 0.5 tsp vanilla extract
  • 1 tsp lemon juice
  • 17.6 oz ground almonds
  • 8.8 oz caster sugar
  • 8.8 oz icing sugar, plus extra for dusting
  • 2 eggs
  • 0.5 tsp almond essence
  • 0.5 tsp vanilla extract
  • 1 tsp lemon juice

Details

  • Cuisine: English
  • Recipe Type: Baking
  • Difficulty: Medium
  • Preparation Time: 40 mins
  • Cooking Time: 180 mins
  • Serves: 16

Step-by-step

  1. Preheat the oven to 140°C/275°F fan/gas mark 1. Line a 20cm (8in) round cake tin with greaseproof paper (top and sides).
  2. Put the raisins, cherries and currants in a large mixing bowl. Add the flour, mixed spice and sugar and beat everything together with a hand-held electric mixer or by hand with a wooden spoon.
  3. Add the eggs, beating in one at a time. Add a teaspoon (or two) of brandy and mix well. Leave to rest while you make the marzipan.
  4. For the marzipan, beat all of the ingredients together in a bowl until it comes together in a smooth dough.  
  5. Roll out the marzipan on surface lightly dusted with icing sugar to about 1cm (0.4in) thick. Cut out 2 circles the same size in diameter as the cake tin. Then, with the leftover marzipan, shape 11 smaller balls and 1 slightly bigger ball. Wrap one of the discs and all the balls in cling film and store in an airtight container until ready to assemble the cake.
  6. Pour half of the cake mixture into the prepared tin and smooth the surface. Top with one of the marzipan discs. Then pour in the rest of the cake mixture and bake in the preheated oven for about 3 hours. Leave it to cool in the tin, then turn it out onto a wire rack to cool completely.
  7. To assemble the cake, brush the top of the cake with apricot jam and cover with the other marzipan disc. Dip the balls in a little of the jam and place them around the cake, finishing with the big one in the middle.
  8. Preheat the grill, then put the cake under to just brown the top – keep an eye on it as it will brown quickly (about 1 minute). Alternatively, use a cook's blowtorch.

You might also like:

Mini bundt cakes

Easter biscuits

Hot cross buns

 

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