Ingredients with Measurements:
- 250g self-raising flour
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 125g unsalted butter, softened
- 125g light brown sugar
- 1 tbsp golden syrup
- 200ml milk
- 200g mixed dried fruit
- 50g glace cherries, chopped
- 50g candied peel, chopped
- 1 tbsp apricot jam
- Marzipan for decoration
Special equipment needed:
- 20cm round cake tin
- Parchment paper
- Mixing bowl
- Electric mixer or whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 160°C/320°F. Grease a 20cm round cake tin and line the base with parchment paper.
2. In a mixing bowl, sift together the self-raising flour, ground cinnamon, and ground mixed spice.
3. In a separate bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy.
4. Add the golden syrup to the butter and sugar mixture and mix well.
5. Gradually add the sifted flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
6. Fold in the mixed dried fruit, chopped glace cherries, and candied peel.
7. Pour the mixture into the prepared cake tin and smooth the surface with a spatula.
8. Bake in the preheated oven for 1 hour and 15 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
10. Once the cake has cooled, brush the top with apricot jam.
11. Roll out the marzipan to a thickness of about 5mm and cut out a circle to fit the top of the cake. Place the marzipan on top of the cake and smooth it down gently.
12. Use any remaining marzipan to make 11 small balls and place them around the edge of the cake.
13. Place the cake under a hot grill for a few minutes until the marzipan is golden brown and caramelized.
14. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
160°C/320°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat: 16g
Carbohydrates: 66g
Protein: 5g
Substitutions for ingredients:
- You can use any type of dried fruit you like, such as raisins, sultanas, or currants.
- If you don't have golden syrup, you can use honey or maple syrup instead.
- If you don't have candied peel, you can use chopped dried apricots or figs instead.
Variations:
- You can add chopped nuts, such as almonds or walnuts, to the cake mixture for extra texture and flavor.
- Instead of marzipan, you can use fondant icing to decorate the cake.
- You can add a splash of brandy or rum to the cake mixture for a boozy twist.
Tips and tricks:
- Make sure your butter is softened before you start mixing the cake batter to ensure a smooth and even texture.
- Don't overmix the cake batter, as this can result in a tough and dense cake.
- Brushing the top of the cake with apricot jam before adding the marzipan helps the marzipan to stick to the cake.
- If you don't have a grill, you can use a blowtorch to caramelize the marzipan.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat individual slices of the cake in the microwave for 10-15 seconds or in a preheated oven at 180°C/350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and decorate with fresh flowers or edible gold leaf.
Garnishes:
Fresh berries, whipped cream, or a dusting of icing sugar make great garnishes for this cake.
Pairings:
Serve the cake with a cup of tea or coffee for a delicious afternoon treat.
Suggested side dishes:
This cake is perfect on its own, but you could also serve it with a scoop of vanilla ice cream or a dollop of clotted cream.
Troubleshooting advice:
- If your cake is browning too quickly in the oven, cover it with foil for the remaining cooking time.
- If your cake is not cooked through after the recommended cooking time, return it to the oven for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Simnel cake is a traditional Easter cake that originated in the UK. It is typically made with fruitcake and decorated with marzipan balls to represent the 11 apostles (minus Judas).
Flavor profiles:
This cake is sweet and fruity with warm spices and a nutty marzipan flavor.
Serving suggestions:
Serve this cake as a dessert or afternoon tea treat.
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Region: British