Ingredients with Measurements:
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 100g ground almonds
- 1 tsp mixed spice
- 1 orange, zest only
- 500g marzipan
- 2 tbsp apricot jam
- 1 egg white
- Orange slices and almond flakes, for decoration
Special equipment needed:
- 20cm round cake tin
- Baking paper
- Electric mixer or hand whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 160°C/320°F. Grease and line the 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, until well combined.
4. Sift in the flour and baking powder, then add the ground almonds, mixed spice, and orange zest. Fold the mixture together until well combined.
5. Spoon half of the cake mixture into the prepared tin and smooth the surface.
6. Roll out 300g of the marzipan into a circle the same size as the tin and place it on top of the cake mixture.
7. Spoon the remaining cake mixture on top of the marzipan and smooth the surface.
8. Bake the cake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
9. Once the cake is cooked, remove it from the oven and leave it to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
10. Once the cake is cool, brush the top with apricot jam.
11. Roll out the remaining marzipan into a circle the same size as the cake and place it on top of the jam.
12. Brush the marzipan with egg white and place it under the grill for 1-2 minutes until golden brown.
13. Decorate the cake with orange slices and almond flakes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
160°C/320°F
Serving size:
8-10 servings
Nutritional information:
Calories: 600
Fat: 35g
Saturated Fat: 15g
Carbohydrates: 60g
Sugar: 45g
Protein: 10g
Fiber: 3g
Sodium: 200mg
Substitutions for ingredients:
- Ground almonds can be substituted with ground hazelnuts or ground walnuts.
- Apricot jam can be substituted with any other fruit jam.
Variations:
- Add 100g of dried fruit, such as raisins or sultanas, to the cake mixture.
- Replace the orange zest with lemon zest for a different flavor.
- Add a tablespoon of brandy or rum to the cake mixture for an extra kick.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a skewer to check if the cake is cooked all the way through.
- If the marzipan is too sticky, dust it with icing sugar before rolling it out.
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 10-15 seconds or in the oven at 180°C/350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and decorate it with orange slices and almond flakes.
Garnishes:
Orange slices and almond flakes.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through cooking.
- 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 the cake is cooked all the way through before serving.
Food history:
Simnel cake is a traditional British cake that is typically eaten during Easter. It is made with marzipan and often decorated with 11 marzipan balls to represent the 11 apostles.
Flavor profiles:
The cake has a sweet and nutty flavor with a hint of orange.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: British