Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 100g currants
- 100g sultanas
- 50g mixed peel
- 50g glace cherries, chopped
- 225g marzipan
- 2 tbsp apricot jam
Special equipment needed:
- 20cm round cake tin
- Baking paper
- Electric mixer
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 160°C/140°C fan/gas mark 3. Grease and line a 20cm round cake tin with baking paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
4. Sift in the remaining flour, baking powder, cinnamon, and ginger, and fold in gently.
5. Add the currants, sultanas, mixed peel, and chopped cherries, and mix well.
6. Roll out 100g of the marzipan into a circle the same size as the cake tin and place it on the bottom of the tin.
7. Spoon half of the cake mixture on top of the marzipan, spreading it evenly.
8. Roll out another 100g of marzipan and cut it into an 18cm circle. Place this on top of the cake mixture.
9. Spoon the remaining cake mixture on top of the marzipan, spreading it evenly.
10. Bake in the preheated oven for 1 hour and 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
11. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
12. Warm the apricot jam in a small saucepan or microwave, and brush it over the top of the cake.
13. Roll out the remaining marzipan into an 18cm circle and place it on top of the cake.
14. Use a fork to make a criss-cross pattern on the marzipan, then place the cake under a hot grill for a few minutes until the marzipan is lightly toasted.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat the oven to 160°C/140°C fan/gas mark 3.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 583
Fat: 28g
Saturated Fat: 14g
Carbohydrates: 77g
Sugar: 56g
Fiber: 2g
Protein: 7g
Sodium: 116mg
Substitutions for ingredients:
- Mixed peel can be substituted with candied orange or lemon peel.
- Glace cherries can be substituted with dried cranberries or raisins.
Variations:
- Add chopped almonds or walnuts to the cake mixture for extra crunch.
- Add a teaspoon of orange zest to the cake mixture for a citrusy twist.
- Use a different flavour of jam, such as raspberry or blackcurrant, to brush over the top of the cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Use a skewer to check if the cake is cooked all the way through.
- If the marzipan starts to brown too quickly under the grill, cover the edges of the cake with foil to protect them.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cake can be reheated in the microwave for 20-30 seconds, or in the oven at 160°C for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate, and dust with icing sugar before serving.
Garnishes:
Decorate the top of the cake with fresh berries or edible flowers.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
This cake is perfect on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it with foil and continue baking.
- If the cake is not cooked all the way through, return it to the oven for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to bake. Check the expiry dates of all ingredients before using them.
Food history:
Simnel cake is a traditional Easter cake in the UK, made with marzipan and dried fruit. It is said to have originated in the 17th century, and was traditionally given as a gift to mothers on Mothering Sunday.
Flavor profiles:
This cake is sweet and fruity, with a hint of cinnamon and ginger. The toasted marzipan on top adds a nutty flavour.
Serving suggestions:
Serve the cake as a dessert after a Sunday roast, or as a sweet treat with a cup of tea or coffee.
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Region: British