Simnel Cake
Simnel Cake is a British fruit cake traditionally associated with Easter, packed with dried fruit and warming spices and layered with marzipan both inside and on top. The cake is decorated with 11 marzipan balls, representing the apostles. It keeps well for several days and actually improves in flavor as it sits.
Equipment
- 9-inch round cake tin
- Mixing Bowls
- Electric Mixer
- Saucepan
- Spatula
- Rolling pin
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 tsp mixed spice or pumpkin spice
- ½ tsp salt
- 2 cups mixed dried fruit such as raisins, currants, and sultanas
- ¼ cup candied peel chopped
- 2 tbsp milk
For the Marzipan:
- 2 cups almond paste store-bought or homemade
- 2 tbsp apricot jam softened
Instructions
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake tin with parchment paper.
- In a large mixing bowl, cream the softened butter and light brown sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Gradually add the room-temperature eggs one at a time, beating well after each addition to maintain a smooth texture.
- In a separate bowl, sift together the all-purpose flour, mixed spice, and salt. Fold the flour mixture into the creamed butter and sugar, alternating with milk. Stir in the mixed dried fruit and candied peel until evenly distributed.
- Pour half of the batter into the prepared cake tin, then roll out 1/3 of the almond paste into a circle matching the tin size, placing it over the batter. Cover with the remaining cake mixture, smoothing the top with a spatula.
- Bake in the preheated oven for approximately 2.5 hours, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.
- Once cooled, warm the apricot jam in a small saucepan over low heat, then brush over the top of the cake. Roll out another 1/3 of the almond paste to cover the cake, pressing gently to adhere.
- Form 11 small balls from the remaining almond paste and place around the edge of the cake. Gently broil or use a blowtorch to toast the almond balls until golden.
Notes
- For a twist, consider adding a splash of almond or orange extract to the batter for enhanced flavor.
- For dietary adaptations, a gluten-free flour blend can replace all-purpose flour.
- If marzipan isn't available, almond paste is a good substitute.
Nutrition
Calories: 618kcalCarbohydrates: 74gProtein: 10gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 124mgSodium: 165mgPotassium: 297mgFiber: 4gSugar: 47gVitamin A: 690IUVitamin C: 1mgCalcium: 136mgIron: 3mg
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