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Simnel Cake 2
Simnel Cake 2 is a traditional British recipe for a classic Easter season rich fruitcake that has a marzipan filling. The full recipe is presented here and I hope you enjoy this classic British version of: Simnel Cake 2.
prep time
20 minutes
cook time
185 minutes
Total Time:
205 minutes
Serves:
12
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
Simnel cake is a traditional English cake associated with the Easter season that was traditionally baked in mid-Lent but which, during the 17th century became associated especially with Mothering Sunday (Mother's Day). This recipe comes from the 1930s.
Ingredients:
350g plain flour
4 eggs
240g butter
240g caster sugar
360g currants
240g sultanas
120g seedless raisins
180g mixed peel, chopped
1/2 tsp freshly-grated
nutmeg
pinch of mixed spice
1 tsp baking powder
250g
Marzipan
pinch of salt
apricot jam, or marmalade, to coat
400g
Marzipan (to cover the cake)
Method:
Sift together the flour, baking powder, mixed spice and salt into a bowl then add the nutmeg and stir to combine before setting aside. Meanwhile, soften the butter in a bowl before creaming with the sugar until pale and fluffy. Add the eggs, one at a time, to the butter mix, beating thoroughly to combine after each addition.
Combine the fruit and mixed peel in a separate bowl then gradually stir the flour mix into the egg and butter mix, alternating with the mixed fruit. Combine until the constituents are thoroughly mixed and the batter is smooth (if too thick ad a little milk) then turn half the mixture into a greased and lined 20cm round cake tin.
Take the 250g marzipan and roll until just large enough to fit inside the cake tin. Cut out a round just smaller that the size of the tin and sit this on top of the batter already in the tin. Now add the remaining batter then transfer the cake to an oven pre-heated to 165°C and bake for about 180 minutes, or until the top is well browned and a toothpick or skewer inserted into the centre of the cake emerges cleanly (if the cake is colouring too quickly then cover with foil and continue baking).
When done, transfer the cake to a wire rack and allow to cool in the tin for 20 minutes. After this time turn the cake out onto a wire rack and set aside to cool completely. When it reaches room temperature cover the top and sides with your choice of marmalade or apricot jam then roll out the remaining marzipan until large enough to cover the entire cake. Set the marzipan over the cake, trimming away any excess.
Heat a grill (broiler) until hot then place the cake underneath and brown the top until golden. Allow to cool then decorate with marzipan balls (made from the left-over marzipan) and serve.
