Ingredients with Measurements:
- 250g unsalted butter, softened
- 250g light brown sugar
- 4 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 500g mixed dried fruit (raisins, currants, sultanas, candied peel)
- 100g glace cherries, halved
- 2 tbsp apricot jam
- 500g marzipan
Special equipment needed:
- 20cm round cake tin
- Baking paper
- Mixing bowl
- Electric mixer or whisk
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 150°C/300°F/gas mark 2. Grease the cake tin and line the base and sides with baking paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
4. Sift in the flour, baking powder, cinnamon, nutmeg, and ginger, and fold into the mixture.
5. Stir in the dried fruit and cherries until evenly distributed.
6. Spoon half of the mixture into the prepared tin and level the surface.
7. Roll out one-third of the marzipan to a circle the same size as the tin and place on top of the cake mixture.
8. Spoon the remaining cake mixture on top of the marzipan and level the surface.
9. Bake in the preheated oven for 2 hours or until a skewer inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
11. Brush the top of the cooled cake with apricot jam.
12. Roll out half of the remaining marzipan to a circle the same size as the cake and place on top of the jam.
13. Roll the remaining marzipan into 11 balls and arrange them around the edge of the cake.
14. Place the cake under a hot grill for a few minutes until the marzipan is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Preheat the oven to 150°C/300°F/gas mark 2.
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 13g
Carbohydrates: 71g
Sugar: 52g
Protein: 7g
Fiber: 3g
Sodium: 60mg
Substitutions for ingredients:
- You can use any combination of dried fruit that you like.
- You can substitute the glace cherries with dried cranberries or chopped apricots.
- You can use any flavor of jam that you like.
Variations:
- You can add chopped nuts to the cake mixture.
- You can add a splash of brandy or rum to the cake mixture.
- You can omit the marzipan and decorate the cake with icing instead.
Tips and tricks:
- Soak the dried fruit in brandy or rum overnight for a richer flavor.
- Use a serrated knife to cut the cake to prevent the marzipan from breaking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated oven at 150°C/300°F/gas mark 2 for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and decorate with fresh flowers or Easter eggs.
Garnishes:
Decorate the cake with toasted almonds or walnuts.
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.
- If the cake is not cooked 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.
- Store the cake in an airtight container to prevent contamination.
Food history:
Simnel cake is a traditional Easter cake that originated in England in the 17th century. It is typically made with fruit and marzipan.
Flavor profiles:
This cake is rich and fruity with a hint of spice.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with tea or coffee.
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Region: British