Ingredients with Measurements:
- 250g butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 500g mixed dried fruit (raisins, currants, sultanas, candied peel)
- 100g glace cherries, chopped
- 50g blanched almonds, chopped
- 2 tbsp apricot jam
- 500g marzipan
Special equipment needed:
- 20cm round cake tin
- Baking paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 150°C/130°C fan/gas mark 2. Grease and line a 20cm round cake tin with baking paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
4. Sift in the remaining flour and spices, then fold in the dried fruit, cherries, and almonds.
5. Spoon half of the mixture into the prepared tin and level the surface.
6. Roll out a third of the marzipan into a circle the same size as the tin and place on top of the cake mixture.
7. Spoon the remaining cake mixture on top of the marzipan and level the surface.
8. Bake in the preheated oven for 2 hours or until a skewer inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
10. Brush the top of the cake with apricot jam.
11. Roll out half of the remaining marzipan into a circle the same size as the cake and place on top of the jam.
12. Roll the remaining marzipan into 11 small balls and place around the edge of the cake.
13. Place the cake under a hot grill for a few minutes until the marzipan is lightly golden.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Preheat the oven to 150°C/130°C fan/gas mark 2.
Serving size:
12 servings
Nutritional information:
Per serving:
Calories: 550
Fat: 26g
Saturated Fat: 11g
Carbohydrates: 74g
Sugar: 54g
Fiber: 3g
Protein: 7g
Substitutions for ingredients:
- Mixed dried fruit can be substituted with any dried fruit of your choice.
- Glace cherries can be substituted with dried cranberries or chopped apricots.
- Blanched almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add a tablespoon of brandy or rum to the cake mixture for extra flavor.
- Decorate the top of the cake with edible flowers or fresh fruit.
- Add a layer of apricot jam in between the two layers of marzipan.
Tips and tricks:
- Soak the dried fruit in brandy or orange juice overnight for a more moist and flavorful cake.
- Use a serrated knife to cut the marzipan into circles to prevent it from sticking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Warm the cake in the oven at 150°C for 10 minutes before serving.
Presentation ideas:
Serve the cake on a cake stand with a dusting of icing sugar.
Garnishes:
Decorate the top of the cake with fresh flowers or a sprig of rosemary.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked through, return it to the oven for an additional 10-15 minutes.
Food safety advice:
- Ensure the cake is cooked through by inserting a skewer into the center of the cake. If it comes out clean, the cake is cooked.
- Store the cake in an airtight container to prevent it from drying out.
Food history:
Simnel cake is a traditional Easter cake that originated in the UK. It is traditionally made with marzipan and decorated with 11 marzipan balls to represent the 11 apostles (excluding Judas).
Flavor profiles:
The cake is sweet and fruity with a hint of spice from the cinnamon, nutmeg, and ginger.
Serving suggestions:
Serve the cake as a dessert or as an afternoon tea treat.
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Region: British