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.

Difficulty

Medium

Time

125 min

Author

Kenwood

Ingredients

Servings

10

Makes

1 cake

For the fruit

60

225

115

100

55 , finely chopped

2 , zest of

For the marzipan

500 , natural colour

20

For the cake batter

225 , cubed, at room temperature

225

4 , lightly beaten

225

2.5

25

0.5

0.5

0.5

For the decoration

30

Utensils

1 Round tin 20 cm (8"), 1 Saucepan large, 1 Saucepan small, 1 Sieve, K-Beater

Instructions

Step 1

Grease the tin and line with parchment paper
Attach the K-Beater to the Mixer bowl

Step 2

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

Place marzipan onto a work surface
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

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

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

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

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