Looking for a sweet treat that’s a perfect blend of traditional elegance and modern flair? Look no further than this delightful Simnel recipe. This classic cake, with its rich fruit center and decadent almond marzipan topping, is a beloved favorite around Easter time. Whether you’re hosting a festive gathering or simply craving a taste of nostalgia, this Simnel cake is sure to impress with its irresistible flavors and charming appearance.
Simnel
Ingredients:
– 1 cup of mixed dried fruit (such as raisins, currants, and chopped apricots)
– 1/2 cup of candied peel, chopped
– Zest of 1 lemon
– Zest of 1 orange
– 1/2 cup of slivered almonds
– 1/2 cup of unsalted butter, softened
– 1/2 cup of brown sugar
– 3 large eggs
– 1 cup of all-purpose flour
– 1 teaspoon of baking powder
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of salt
– 1 cup of almond paste (marzipan)
– 1 egg white
– 1 tablespoon of apricot jam
Instructions:
1. Preheat your oven to 325°F (160°C) and grease and line a 7-inch round cake tin with parchment paper.
2. In a large bowl, combine the mixed dried fruit, candied peel, lemon zest, orange zest, and slivered almonds. Mix well and set aside.
3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients. Gently fold the dry ingredients into the batter until just combined.
5. Add the dried fruit mixture to the batter and stir until evenly distributed.
6. Pour half of the batter into the prepared cake tin, smoothing the top with a spatula.
7. Roll out half of the almond paste on a surface dusted with icing sugar into a circle slightly smaller than the cake tin. Place the almond paste circle on top of the batter in the tin.
8. Spoon the remaining cake batter on top of the almond paste layer, smoothing it out evenly.
9. Bake the cake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
10. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
11. Once the cake has cooled, roll out the remaining almond paste and cut it into an 7-inch circle. In a small bowl, whisk the egg white until frothy, then brush the top of the cake with the egg white.
12. Place the almond paste circle on top of the cake and gently press it down to adhere. Use a fork to create a decorative pattern on the almond paste.
13. Place the apricot jam in a small saucepan and heat over low heat until melted. Brush the warm jam over the top of the almond paste for a glossy finish.
Enjoy this Simnel cake as a delightful addition to your Easter celebrations or as a special homemade treat any time of the year. The classic flavors and irresistible texture make it a must-try recipe for any baking enthusiast.
