Simnel Cake: A British Easter Treat
Simnel cake is a light fruit cake made with dried fruits, candied peel, and spices, often topped with a layer of marzipan and eleven marzipan balls, symbolizing the apostles (excluding Judas). It's a traditional Easter treat with roots in medieval times.
Ingredients
- 225 g plain flour
- 175 g butter softened
- 175 g caster sugar
- 3 large eggs beaten
- 175 g currants
- 100 g sultanas
- 50 g glacé cherries chopped
- 50 g mixed peel
- 1 tsp mixed spice
- 500 g marzipan
- 2 tbsp apricot jam warmed
Instructions
- Preheat oven to 140°C (275°F). Grease and line an 18cm round cake tin with baking parchment.
- Cream butter and sugar until light and fluffy. Gradually beat in the eggs, adding a spoonful of flour if the mixture starts to curdle.
- Fold in the remaining flour, mixed spice, currants, sultanas, cherries, and mixed peel until just combined.
- Press half of the cake mixture into the prepared tin. Roll out a third of the marzipan to fit the tin and place it on top of the cake mixture.
- Spoon the remaining cake mixture over the marzipan layer and smooth the top. Bake for 1.5-2 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
- Once cool, warm the apricot jam and brush it over the top of the cake. Roll out another third of the marzipan to fit the top of the cake and place it on the jam.
- Form 11 small marzipan balls (symbolizing the apostles, excluding Judas) and arrange them around the edge of the cake. Brush the balls and marzipan top lightly with beaten egg yolk or water and lightly brown under a hot grill or with a blow torch for a golden finish.
Notes
For best flavor, make the cake a few days in advance and allow the flavors to mature. You can also feed it with a little brandy or sherry after baking. Ensure the marzipan balls are evenly spaced and lightly browned for a classic finish.