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" A perfect yummy cake for all the family this Easter. Don't be put off by the number of ingredients/steps it really is worth it!! "

Simnel Cake

Added on Tue Mar 11 2008

Views 243

The Basics

• Dish: Baking
• cuisine: English
• Serves: 12
• Prep Time: 0hrs 25 mins
• Cooking Time: 2hrs 0 mins

Ingredients

• 4 oz Butter
• 4 oz Soft brown sugar
• 3 Eggs beaten
• 5 oz Plain flour
• Pinch Salt
• ½ tsp Ground mixed spice
• 12 oz Mixed raisins currants
•  and sultanas
• 2 oz Chopped mixed peel
• ½  Lemon rind only
• 1 tbsp Apricot jam
• 1 Egg beaten for glazing
•  Almond Paste
• 4 oz Caster sugar
• 4 oz Ground almonds
• 1 Egg beaten
• ½ tsp Almond essence

Method

To make the almond paste:

1. Place the sugar and ground almonds in a bowl. Add enough beaten egg to give a fairly soft consistency. Add the almond essence and knead for a 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 topping of the cake.

To make the cake:

1. Preheat oven to 140C.

2. Cream the butter and sugar together until pale and fluffy.

3. Gradually beat in the eggs and then sift in the flour, salt and spice a little at a time. Finally, add the dried fruit, peel and grated lemon rind and mix well.

4. Put half the mixture in a greased and lined 7in cake tin.

5. Smooth the top and cover with the circle of almond paste.

6. 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.

7. Bake for 1½ hours.

8. When cooked, remove from oven and leave to cool.

To decorate the cake:

1. Preheat oven to 180C. Brush the top of the cooled cake with the apricot jam.

2. Divide the remainder of the almond paste into two; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.

3. Place the circle of paste on the jam and set the balls round the edge.

4. Brush the top with a little beaten egg.

5. Return the cake to the oven for about 10 minutes or long enough for the almond paste to brown.

Et voila a perfect easter treat!