How to Make an Easter Simnel Cake
Simnel cake is a traditional fruit cake which is covered in marzipan and eaten during the Easter period in the UK and Ireland as well as some other countries. A layer of almond paste or marzipan is baked into the centre of the cake. On the top of the cake are eleven marzipan balls which represent Jesus’ true disciples (Judas is omitted) which are placed around the edge. Some people make the cake so that Christ is represented, by a ball placed at the centre. Simnel cakes have been known since medieval times and they also used to be symbolic of Mother’s day, spring flowers such as primroses, narcissi or violets can be used to decorate the cake as well as candy eggs and Easter decorations.
Ingredients:
175g/6oz plain flour
175g/6oz butter or margarine
175g/6oz soft brown sugar
3 eggs, beaten
Pinch of salt
350g/12oz dried mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ tsp ground mixed spice (optional)
½ lemon, grated zest only
1-2 tbsp apricot jam to be used as glue for the marzipan topping
1 beaten egg for glazing
300g Marzipan
Method:
Preheat oven to 140C/275F/Gas mark 1
Cream the butter and sugar together until pale in colour.
Gently beat in the eggs until well mixed, then slowly sift in the flour, salt and mixed spice (optional)
Add the mixed dried fruit, peel and grated lemon zest and stir to mix.
Put half the mixture into a greased and lined 18cm/7in tin and level the surface.
Take roughly a third of the marzipan and roll into a circle the same size as the cake tin, place the marzipan on top of the cake mixture.
Spoon the remaining mixture on top of the marzipan and level the surface.
Bake for around two hours or until golden brown and firm in the middle.
Let the cake cool in the tin before turning onto a cooling rack.
Brush the top of the cooled cake with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and lay on the top.
Roll 11 balls (or 12 if you are also using a central one) from the remaining marzipan and arrange around the edge.
Brush with the beaten egg and toast under a hot grill for about five minutes, turning the cake round regularly so it browns evenly and the marzipan is tinged brown all over.
Decorate and serve.
