(Belated) Easter Simnel Cake

This post is rather pointless as Easter has been and gone but I made a Simnel cake and thought I would share it with you all! It is quite similar to the Molly Cake but with an addition of marzipan and no orange juice.

Here is the recipe:

Ingredients

  • 560g marzipan
  • 450g dried mixed fruits (currants, raisins, sultanas, glace cherries)
  • 80g candied chopped peel (mine came with the dried fruit)
  • 225g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 175g butter
  • 175g caster sugar
  • 3 large eggs, beaten
  • Milk to mix
  • 2 tbsp apricot jam
Directions
  1. Preheat the oven to 325°F/170°C/Gas 3
  2. Line a 7 inch cake tin with parchment or greaseproof paper.
  3. Divide the marzipan into 3 and take one piece and roll it to a round the size of the cake tin.
  4. In a large mixing bowl mix the dried fruits, peel with the flour and spices.
  5. In another large bowl cream the butter with the sugar until light and fluffy. (If like me you do not know what creaming butter is you basically whisk butter and sugar together until light and fluffy. Don’t lose heart – or throw it in the bin :/ – if it doesn’t happen quickly ) Add the beaten egg to the butter mixture a little bit at a time, beating after each addition – do not rush this process as the mixture could curdle. If it does curdle simply add some flour and mix again, this should bring the mixture back together.
  6. Carefully fold in half the flour and half the fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
  7. Put half of the cake mixture into the tin, smooth and cover with the round of almond paste. Put the remaining cake mixture into the tin and smooth the surface carefully. Bake in the center of the oven for 1 hour.
  8. Lower the heat to 300°F/150°C/Gas 2 and bake for 3 hours until the cake is golden brown. Remove from the oven and leave to cool in the tin.
  9. Roll another third of almond paste, again to the size of the tin. Make the remaining almond paste equally into 11 tiny balls.
  10. Once the cake is completely cool, remove from the tin and brush the top of the cake with apricot jam and cover with the disc of almond paste. Place the 12 tiny balls of paste evenly around the edge. Brush the paste all over with a little apricot jam and place under a hot grill until lightly browned.
  11. ENJOY!

For some reason my cake was quite dry but tasted rather nice – fruity with a hint of spice – if I say so myself!

Terribly sorry for the late post no excuses just enjoying the holidays x

 

 

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