Teisen Simnel (Simnel Cake)

Teisen Simnel (Simnel Cake) is a classic Cymric (Welsh) for a traditional cake made from a sponge-style batter with fruit and nuts that contains a marzipan filling and which is finished with a covering of marzipan and which is typically served for Easter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Simnel Cake (Teisen Simnel).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

6–8

Rating:

Tags : Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

Ar Gyfer y Gacen:
175g o fenyn heb halen
175g o siwgwr caster
125g o farsipan gwyn
3 ŵy
25g o flawd codi
1 llwy de o sbeis cymysg
175g o syltanas
50g o gwrens
50g o geirios glacé
50g o almwn, wedi torri'n fân
sudd 1 oren
croen 1 oren wedi ei ratio'n fân

Ar Gyfer yr Haen Uchaf:
1 llwy fwrdd o jam bricyll, neu farmaléd
450g o farsipan gwyn

Dull:

Hufenwch yghyd y siwgwr a'r menyn nes yn olau ac ysgafn. Ychwanegwch yr ŵyau, un ar y tro, gan guro'n drwyadl i gyfuno ar ol pob ychwanegiad. Hidlwch y blawd a'r sbeis cymysg i'r fowlen gyda'r gymysgedd hufennog. Hannerwch y ceirios ac ychwanegwch i'r gymysgedd blawd. Nawr cymysgwch i fewn y ffrwythau sychion, ynghyd a'r croen oren a'r sudd oren. Cymysgwch yn drwyadl i gyfuno yna trowch hanner y cytew i waelod tun cacen 20cm o ddiameder gyda gwaelod rhydd sydd wedi ei iro a'i flawdio. Cwastadwch y gwyned yna cymerwch y 125g o farsipan a rholiwch allan nes ei fod yn ddigon mawr i orchuddio gwyneb y cytew (ond rholiwch allan ychydig yn llai na maint y tun). Gorchuddiwch gyda gweddill y cytew yna trosglwyddwch y gacen i bopty wedi ei gyn-gynhesu i 170°C a phobwch am 60 munud yna gostyngwch y tymheredd i 150°C a phobi am 90 munud yn ychwaneg. Gadewch i'r gacen oeri yn y tun am 30 munud yna trowch allan ar resel gwifren i oeri'n gyfan gwbwl. Pan mae'r gacen yn oer, cynheswch y jam neu'r marmaléd nes wedi toddi a brwsiwch dros wyneb y gacen. Rholiwch y marsipan a defnyddiwch i orchuddio'r gacen. Gweinwch fel canolbwynt te Pasg.

English Translation

Ingredients:

For the Cake:
125g white Marzipan
175g unsalted butter
175g caster sugar
3 eggs
225g self-raising flour
1 tsp mixed spice
175g sultanas
50g currants
50g glacé cherries
50g almonds, finely chopped
juice of 1 orange
freshly-grated zest of 1 orange

For the Topping:
1 tbsp apricot jam or marmalade
450g white marzipan

Method:

Cream together the sugar and butter until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift the flour and mixed spice into a bowl with the creamed mix. Halve the cherries and add to the flour mix. Now blend in the dried fruit, along with the orange zest and orange juice.

Mix thoroughly to combine then turn half the batter into the base of a greased and floured 20cm diameter springform cake tin. Even the surface then take the 125g marzipan and roll until just large enough to sit on top of the batter (make it slightly smaller that the size of the tin).

Top with the remaining batter then transfer to an oven pre-heated to 170°C and bake for 60 minutes, then reduce the oven temperature to 150°C and bake for 90 minutes further.

Allow to cool in the tin for 30 minutes then turn out onto a wire rack to cool completely. When cold, heat the jam or marmalade to melt and brush all over the cake. Roll out the marzipan and use to completely cover the cake. Serve as an Easter tea-time centrepiece.

Find more Easter Recipes Here