1. Simnel cake is a light fruit cake with two
layers of almond paste or marzipan, one in
the middle and one on top, that is toasted,
and eaten during the Easter period in the
United Kingdom, Republic of Ireland and
some other countries.
Traditionally, 11 marzipan balls are used
to decorate the cake, with a story that
the balls represent the twelve apostles,
minus Judas.
2. 500g raisins
250g sultanas
250g currants
100g glace cherries
50g candied peel
zest and juice 1 orange
zest and juice 1 lemon
250g butter
250g light soft brown sugar
275g plain flour
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground nutmeg
50g almonds
50g brazil nuts
50g walnuts
5 large eggs
750g marzipan
Chicks, flowers or chocolate
mini eggs to decorate.
You will need:
3. First you beat the butter
and sugar together until it
is light and fluffy.
This is what you do:
5. To the butter and sugar add
a tablespoon of egg and a
tablespoon of flour and beat
well. Repeat until all the egg
has been added.
Add the rest of the flour and
the spices. Fold in gently
with a metal spoon.
6. Finely grate the zest from
the lemon and orange.
Cut both fruits in half and
squeeze out the juice.
Add to the cake mixture.
7. Chop the nuts and cherries into
quarters.
Stir into the cake mixture.
8. Mix the dried fruits together in
a bowl.
Add to the cake mixture and stir
in gently.
10. Put half of the mixture into the
cake tin.
Using 250g of marzipan, roll a
circle and cover the cake mix.
Top with the remaining cake
mix.
Bake in a pre-heated oven,
130ºc for 2¾ hours.
11. When the cake has cooled, use
250g of the remaining marzipan
to cover the top.
Roll 11 marzipan balls and place
evenly around the edge of the
cake.
Toast under the grill.
When the cake is cold, add the
decorations.
