Mar

26

Simnel Cake

March 26, 2007 | Leave a Comment

Simnel Cake is a traditional festive Easter cake. The 11 balls of marzipan are said to represent the apostles (without Judas). Sometimes they are shaped like eggs, the symbol of spring and rebirth. Recipe makes a 20cm 8 inch cake.

Ingredients:

Large pinch of salt
Large pinch of baking powder
225g (8 oz) plain flour
55g (2 oz) rice flour
115g (4 oz) glacé cherries
225g (8 oz) caster sugar
grated zest of 1 lemon
225g (8 oz) butter, softened
4 room-temperature eggs
225g (8 oz) sultanas
115g (4 oz) currants
30g (1 oz) chopped mixed peel
340g (12 oz) marzipan
1 egg, beaten

To finish: 115g (4 oz) glace icing

Method:

Preheat the oven to 18o°C, 350°F, gas mark 4.

Double-line the base and sides of a 20 cm (18 in) cake tin with baking parchment. Wrap the outside of the cake tin with a double thickness of newspaper to insulate the cake from direct heat. Secure with string.

Sift together the salt, baking powder and flours.

Cut the cherries in half.

Cream the butter in a mixing bowl until soft and add the sugar. Beat until pale and fluffy then add the lemon zest and mix in well.

Separate the eggs. Beat the egg yolks into the creamed mixture. Whisk the whites until stiff.

Using a large metal spoon, fold three quarters of the flour into the mixture.

Fold in the egg whites gradually, alternating with the remaining flour and the cherries, dried fruit and peel.

Put half the mixture into the prepared tin.

Take about three quarters of the marzipan paste and roll it into a smooth 20 cm (8 in) diameter round. Place this in the cake and cover with the remaining cake mixture.

Make a small dimple in the centre of the cake to counteract any tendency to rise in the middle.

Bake for 2 hours in the centre of the oven, then reduce the oven temperature to 150°C, 300°F, gas mark 2 and bake for a further 30 minutes or until a sharp knife or skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to cool completely in the tin before turning out.

Roll the remaining marzipan to a circle the same size as the top of the cake. Cut a piece from the centre about 12.5 cm (5 in) in diameter and shape into 11 small, even balls.

Heat the grill. Lay the ring of marzipan on top of the cake and brush with beaten egg.

Arrange the marzipan balls on top of the ring and brush again with beaten egg.

Grill until golden-brown.

When the cake is cold, pour a little glace icing into the centre of the marzipan ring.

Tie a decorative ribbon around the sides of the cake.


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