Simnel cake

Packed with fruit, spices and marzipan, try making your own version of this classic Easter recipe.

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 10-12

Ingredients

For the almond paste
250g/9oz caster sugar
250g/9oz ground almonds
2 free-range eggs, beaten
1 tsp almond essence

For the cake

175g/6oz butter or margarine
175g/6oz soft brown sugar
3 free-range eggs, beaten
175g/6oz plain flour
Pinch salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated zest only
1-2 tbsp apricot jam
1 free-range egg, beaten for glazing

Method

• For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.
• Add the almond essence and knead for one minute until the paste is smooth and pliable.
• Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.
• Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.
• For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
• Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle - if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.
• Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
• Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
• Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.

not mine.credit and source: BBC

Easter 2016: What is a Simnel cake and how do I make it?

What is a Simnel Cake and what does it symbolise?

Simnel Cake is a special food item associated with Easter. Known since the Medieval Times, a Simnel Cake is a rich fruit cake with a layer of almond paste on top and in the middle. The cake is often toasted.
The cake is made with 11 balls of marzipan icing on top, representing the 11 disciples (Judas is not included).
The cake was traditionally boiled in water, then baked. The Lent fast dictated that the Simnel cake be kept until Easter.
The word Simnel is said to have been derived from the Latin word "simila" which means a fine wheat flour mainly used for baking a cake.

Lemon, Ginger and Almond Simnel-Style Cake

Ingredients

For the cake

Three lemons, finely zested plus seven tablespoons of juice

150g of crystallized ginger, finely chopped (or stem ginger, well drained)

250g pf butter, softened

250g of golden caster sugar

Six large eggs, separated

225g of self raising flour, sifted

Two teaspoons of ground ginger

175g of ground almonds

For the white chocolate ganache

300g of white chocolate, broken into squares

150ml of double cream

35g of butter

For the white chocolate butter icing

125g of butter, softened

225g of icing sugar

One tablespoon of milk

50g of white chocolate, melted and cooled

For the marzipan balls

250g of natural marzipan

Edible gold dusting powder

Blue gel food colouring

Purple gel food colouring

Pink gel food colouring

Green gel food colouring

Method

1) To make the cake, preheat the oven to 180°C, 160°C fan, gas 4. Grease the sides of 2 20cm (8in) round, deep, loose-based cake tins. Line the bases with baking paper.

2) Mix the lemon rind and juice with the chopped ginger and set aside. Put the butter and sugar in a large mixing bowl and using an electric whisk, beat until pale, smooth and creamy.

3) Add the egg yolks, one at a time and beat well after each addition. Fold half of the flour, ground ginger and ground almonds into the mixture followed by half of the lemon and ginger mixture. Repeat with the remaining flour, almonds and lemon and ginger mixture.

4) Using a clean electric whisk, beat the egg whites until white, foamy and stiff. Add a large spoonful to the cake mixture and fold in to loosen the mixture a little. Using a large metal spoon, carefully fold the remaining egg white in to the mixture until well combined. Divide the mixture between the prepared tins and bake for 35 minutes or until a skewer comes out clean when inserted into the centre of the cake. Cool in the tin for 5 minutes then turn out on to a wire cooling rack and leave until completely cool.

5) Meanwhile, make the white chocolate ganache. Put the chocolate and cream in a heatproof bowl. Stand the bowl over a pan of barely simmering water (without letting the water touch the base of the bowl) and heat gently, stirring occasionally until the chocolate has melted. Alternatively microwave on high for 1-1 1/2 mins. Add the butter and remove the bowl from the pan. Beat in the butter and cool. Chill for 35-45 minutes or until the mixture thickens to a spreading consistency.

6) Meanwhile, make the buttercream: place the butter, icing sugar and milk in a bowl and beat until smooth and combined. Stir in the cooled, melted chocolate. Set aside at room temperature.

7) When the cakes are cold sandwich them together with a thin layer of the white chocolate ganache, placing the flattest side of the top cake uppermost. Using a palette knife, spread the buttercream all over the top and sides of the cake, making it as smooth as possible. Chill for 10-15 minutes until firm.

8) Using a palette knife spread the remaining white chocolate ganache over the top and sides of the cake. Chill while making the marzipan balls.

9) To make the marzipan balls: Divide the marzipan into 5 pieces, making one piece slightly larger than the rest; divide this into 3 and roll into balls. Sprinkle some of the gold dusting powder over a small plate and roll the marzipan balls in it to coat. Colour the remaining pieces of marzipan using a few drops of each of the colourings. Shape each colour into 2 balls. Arrange on top of the cake and serve.

not mine.credit and source: GET WEST LONDON