Simnel Cake

Simnel Cake is a traditional English recipe for a classic rich fruit cake with an almond paste (marzipan) filling that was typically prepared and served on Mothering Sunday but which is now a traditional Easter cake. The full recipe is presented here and I hope you enjoy this classic English version of: Simnel Cake.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

12

Rating:

Tags : Baking RecipesCake RecipesBritish RecipesEnglish Recipes

Simnel Cake is one of the classic British cakes associated with the Easter season. It was a cake baked to celebrate mid-Lent Sunday (now Mothering Sunday) where he devout parishioners went to the Mother Church of the parish, or the Cathedral of the diocese, to make their offerings. Sometime in the 17th Century the day became the festival of human motherhood when the whole family met together and apprentices and servants were given the day off — probably the only holiday in the year — and took flowers gathered from the hedgerows and, sometimes the gift of a simnel cake to their mothers from their employers.

The cakes themselves are known from Medieval times and it's likely that the word 'Simnel' itself derives from the Latin simila, meaning fine as the wheat flour from which the cakes were made was the finest milled at the time. All Simnel cakes tend to be very rich but some are simple, some use yeast doughs and some use a creamed mixture. The recipe below is for a 'Shrewsbury Simnel'. Basically flour, spices and fruit. All Simnel cakes are covered in white almond paste and decorated with 11 almond paste balls (all the apostles with the exception of Judas).

Ingredients:

For the Almond paste:
400 g icing sugar, sifted
250 g ground almonds
1 large egg yolk, beaten lightly
3-4 tablespoons orange juice
5 drops almond essence

For the Cake:
250g flour
pinch salt
1 teaspoon nutmeg
1 teaspoon cinnamon
300g currants
250g sultanas
90g mixed peel
160g butter
160g caster sugar
3 large eggs
200 ml milk to mix

Method:

This is one recipe where you really need to make your own almond paste, as it will contain more almonds and far less sugar than the shop-bought variety. However, you will need a sturdy food processor with a steel blade. Place the icing sugar, and almonds in the food processor and process slowly, dripping-in the egg yolk, orange juice and almond essence a little at a time. By the end you should have a smooth, pliable, paste. Cut a small piece of this aside (enough to form the 11 balls).

Sift the flour, salt and spices together then stir-in the fruit and peel. Meanwhile cream the butter and sugar together until light and fluffy. Stir the flour and fruit mixture into the creamed butter until you form a batter with dropping consistency (you may well have to add a little milk to get a smooth batter).

Prepare a non-stick cake tin by buttering the base and lining with greaseproof or baking paper. Also wrap a double thickness of brown paper around the pan and secure with twine (this will prevent the cake from drying out during the long cooking time. Now place half the cake mixture in the tin. Halve your almond paste and roll into a circle place this on top of the cake batter in the tin then cover with the remaining cake mixture. Give the pan a sharp tap on your kitchen top to settle the mixture then place in the centre of an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 60 to 75 minutes, or until a skewer inserted into the centre of the cake emerges clean.

When ready turn the cake onto a wire rack, peel off the paper lining the base and allow to cool. Level the cake by placing a large, weighted, plate on top of it.

When the cake is cold roll the remaining almond paste into a circle the same size as the top of the cake and use this to cover the top of your cake (if desired use a little apricot jam or marmalade to help it stick. Now decorate the cake top with the 11 almond paste balls (dot these around the edge of the cake). Finally brush the top with a little beaten egg and place under the grill to brown lightly (until the almond paste turns a light golden brown). Allow to cool completely before serving.

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