Simnel Cake recipe

Simnel Cake recipe

Simnel Cake recipe

January 22, 2019

Type of dish

Season & Occasion

serves for

8

total time

4 HR 10 MIN

ingredients

For the cake
marzipan
250 gr
Plain flour
225 gr
Baking powder
1 teaspoon
Mixed spice
1 1/2 teaspoon
butter
180 gr, softened
Caster sugar
180 gr
Eggs
3, large
currants
175 gr
Sultanas
225 gr
glacé cherries
50 gr, chopped
Candied peel
50 gr, chopped
ground almonds
50 gr
Milk
3 tablespoons
Lemon
1, finely zested
Orange
1, finely zested
To decorate
marzipan
600 gr
Icing sugar
q.s.
apricot jam
4 tablespoons, warmed

Preparation

Step 01

For the cake

  • Preheat the oven to 150°C (130° fan) | 300F | gas.
  • Grease and line an 18 cm | 7" round cake tin with greaseproof paper.
  • Cut the marzipan into 1 cm | 0.5" cubes.
  • Toss in a bowl with 2 tablespoons of flour.
  • Sift the remaining flour into a large mixing bowl along with the baking powder and mixed spice.
  • Add the butter, sugar, and eggs, beating thoroughly with an electric mixer until smooth, 3-4 minutes.
  • Gently fold in the currants, sultanas, cherries, candied peel, ground almonds, milk, and citrus zest.
  • Add the floured marzipan cubes and stir to incorporate thoroughly.
  • Spoon the batter into the prepared cake tin.
  • Cut out two 18 cm | 7" wide rounds of greaseproof paper, stack them on top of each other, and cut out a small 2.5 cm | 1" circle in the centre.
  • Place the paper on top of the batter.
  • Bake the cake for about 2.5-3 hours until risen and dry to the touch on top; a cake tester should come out clean from the centre.
  • Remove the cake to a wire rack to cool. 9 Once cool, turn out from the tin.
  • Horizontally cut in half with a serrated knife.
  • Sit the bottom half on a cake stand.
Step 02

For decoration 

  • Divide the marzipan into three even pieces.
  • Roll out two pieces on a work surface dusted with icing sugar into 20 cm | 8" rounds that are about 1 cm | 0.5" thick.
  • Brush the top of the cake on the stand with some of the warmed apricot jam.
  • Drape one marzipan round on top, pressing down gently to adhere.
  • Cut away any overhanging marzipan with a serrated knife.
  • Brush the top of the marzipan with more apricot jam before positioning the other cake half on top, pressing down gently to adhere.
  • Brush the top of the cake with more apricot jam before draping the second marzipan round on top, smoothing it flat with your hand.
  • Scallop the edges of the marzipan between your fingers and thumbs.
  • Divide the remaining marzipan into 11 even pieces, rolling them into balls between your palms.
  • Attach the marzipan balls to the top of the cake with a little apricot jam or water.
  • Brown their tops with a chef's blowtorch; alternatively, you can brown them on a grilling tray under a hot grill.
  • If desired, tie yellow decorative ribbon around the middle of the cake.
  • Garnish with Easter flowers before serving.

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