Simnel Cake
Traditionally, this cake is served at Easter, and the marzipan spheres are said to represent the Apostles. There are only eleven as Judas is best forgotten at this time of year.
Ingredients
60 ml brandy
225 g currants
115 g sultanas
100 g glacé cherries
55 g candied peel, finely chopped
2 lemons, zest of
For the marzipan
500 g marzipan, natural colour
20 g icing sugar
For the cake batter
225 g unsalted butter, cubed, at room temperature
225 g caster sugar
4 eggs, lightly beaten
225 g plain flour
2.5 tsp baking powder
25 g ground almonds
0.5 tsp ground allspice
0.5 tsp ground cinnamon
0.5 tsp ground nutmeg
For the decoration
30 g apricot jam
Instructions
STEP 1/7
Grease the tin and line with parchment paper
Attach the K-Beater to the Mixer bowl
STEP 2/7
Add brandy, fruits, candied peel and lemon zest into a saucepan
Heat until just below boiling
Set aside to cool and fruits to absorb the liquid
STEP 3/7
Place marzipan onto a worksurface
Lightly dust the marzipan with icing sugar
Knead until pliable
Break off 100 g of the marzipan
Using a rolling pin, roll into a circle shape and cut out a 20 cm circle
Break another 100 g off and repeat – so that you have two circles
Roll the remaining marzipan into a rope shape 55 cm long
Cut into 11 pieces
Roll each into small equal sized balls
Set aside
STEP 4/7
Preheat the oven to 160°C
Add butter and sugar to the Mixer bowl
Attach the Mixer bowl to the machine and fit the splashguard
Mix on speed Max for 1 minute
Scrape the sides of the bowl with spatula
Mix on speed Max for 1 minute until pale and fluffy
STEP 5/7
While the machine is running, gradually add beaten eggs into the Mixer bowl
Start the machine on speed 2 and gradually increase speed
Mix on speed 4 for 1 minute
Scrape the sides of the bowl with spatula
Mix on speed 4 for 1 minute until combined
STEP 6/7
Add flour, baking powder, almonds and spices into the Mixer bowl
Mix on speed 1 for 20 seconds
Mix on speed Max for 20 seconds until combined
Scrape the sides of the bowl with spatula
Transfer the contents of the saucepan into the Mixer bowl
Mix on speed Max for 20 seconds
Place half of the mixture into the cake tin and smooth the surface
Lay one marzipan circle onto the cake mixture and gently press down
Add the other half of the cake mixture and smooth the surface
Bake at 160°C for 1 hour 30 minutes or until skewer inserted comes out clean
Remove from the oven and let cool for 10 minutes
Transfer to a wire rack for 5 minutes to cool completely
STEP 7/7
Remove the cake from the tin
Add apricot jam in a small saucepan
Place over a low-medium heat until warm until runny
Pass the jam through a sieve
Use a pastry brush to coat the top of the cake with warm jam
Place the remaining marzipan circle on top and press down firmly
Decorate the top with marzipan balls using the remaining boiled jam as a glue to stick them
Use a blowtorch gently to caramelise the marzipan
Serve
Simnel Cake
Traditionally, this cake is served at Easter, and the marzipan spheres are said to represent the Apostles. There are only eleven as Judas is best forgotten at this time of year.
Ingredients
60 ml brandy
225 g currants
115 g sultanas
100 g glacé cherries
55 g candied peel, finely chopped
2 lemons, zest of
For the marzipan
500 g marzipan, natural colour
20 g icing sugar
For the cake batter
225 g unsalted butter, cubed, at room temperature
225 g caster sugar
4 eggs, lightly beaten
225 g plain flour
2.5 tsp baking powder
25 g ground almonds
0.5 tsp ground allspice
0.5 tsp ground cinnamon
0.5 tsp ground nutmeg
For the decoration
30 g apricot jam
Instructions
STEP 1/7
Grease the tin and line with parchment paper
Attach the K-Beater to the Mixer bowl
STEP 2/7
Add brandy, fruits, candied peel and lemon zest into a saucepan
Heat until just below boiling
Set aside to cool and fruits to absorb the liquid
STEP 3/7
Place marzipan onto a worksurface
Lightly dust the marzipan with icing sugar
Knead until pliable
Break off 100 g of the marzipan
Using a rolling pin, roll into a circle shape and cut out a 20 cm circle
Break another 100 g off and repeat – so that you have two circles
Roll the remaining marzipan into a rope shape 55 cm long
Cut into 11 pieces
Roll each into small equal sized balls
Set aside
STEP 4/7
Preheat the oven to 160°C
Add butter and sugar to the Mixer bowl
Attach the Mixer bowl to the machine and fit the splashguard
Mix on speed Max for 1 minute
Scrape the sides of the bowl with spatula
Mix on speed Max for 1 minute until pale and fluffy
STEP 5/7
While the machine is running, gradually add beaten eggs into the Mixer bowl
Start the machine on speed 2 and gradually increase speed
Mix on speed 4 for 1 minute
Scrape the sides of the bowl with spatula
Mix on speed 4 for 1 minute until combined
STEP 6/7
Add flour, baking powder, almonds and spices into the Mixer bowl
Mix on speed 1 for 20 seconds
Mix on speed Max for 20 seconds until combined
Scrape the sides of the bowl with spatula
Transfer the contents of the saucepan into the Mixer bowl
Mix on speed Max for 20 seconds
Place half of the mixture into the cake tin and smooth the surface
Lay one marzipan circle onto the cake mixture and gently press down
Add the other half of the cake mixture and smooth the surface
Bake at 160°C for 1 hour 30 minutes or until skewer inserted comes out clean
Remove from the oven and let cool for 10 minutes
Transfer to a wire rack for 5 minutes to cool completely
STEP 7/7
Remove the cake from the tin
Add apricot jam in a small saucepan
Place over a low-medium heat until warm until runny
Pass the jam through a sieve
Use a pastry brush to coat the top of the cake with warm jam
Place the remaining marzipan circle on top and press down firmly
Decorate the top with marzipan balls using the remaining boiled jam as a glue to stick them
Use a blowtorch gently to caramelise the marzipan
Serve