“Sadly, fewer and fewer cooks make a Simnel Cake, which to my mind is much nicer than the heavier Christmas cake. The distinguishing features of a Simnel cake are the eleven marzipan balls on top, said to represent the apostles (minus Judas), which are sometimes shaped like eggs, the symbol of spring and rebirth; and also the extra layer of marzipan in the middle of the cake, or small lumps of marzipan stirred into the mixture, adding richness and flavour.”
INGREDIENTS:
Large pinch each of salt and baking powder
225g / 8oz plain flour
55g / 2oz rice flour
110g / 4oz glacé cherries
225g / 8oz butter
225g / 8oz caster sugar
1 lemon, zest only
4 eggs, separated
225g / 8oz sultanas
110g / 4oz currants
30g / 1oz candied peel, chopped
340g / 12oz marzipan
1 tbsp apricot jam
110g / 4oz icing sugar, sifted
METHOD:
- Set the oven to 180˚C/Fan 160˚C/gas mark 4. Prepare a 20cm / 8-inch cake tin with a double lining of greased and floured greaseproof paper. Wrap the outside of the cake tin with a double thickness of brown paper to insulate the cake from direct heat.
- Sift the salt, baking powder and flours. Cut the cherries in half.
- Cream the butter until soft. Add the sugar and beat until light and fluffy. Add the lemon rind.
- Beat in the egg yolks. Whisk the whites until stiff.
- Fold one-third of the sifted flour into the mixture. Fold in the egg whites by degrees, alternating with the remaining flour and the fruit peel.
- Put half the mixture into the prepared tin, spreading it flat.
- Take just over one third of the marzipan paste. Roll it into a smooth round. Place it on the cake mixture in the tin and cover with the remaining mixture.
- With a palette knife make a dip in the centre of the cake to counteract any tendency to rise in the middle.
- Bake for 1 ¾ hours, then stick a skewer into the cake. If it comes out clean, the cake is done. If sticky cake mixture adheres to it, reduce the oven heat to 150˚C/Fan 130˚C/gas mark 2 and bake for a further 30 minutes.
- Roll the remaining marzipan into a circle the same size as the top of the cake. Cut a piece from the centre about 12.5cm / 5 inches in diameter and shape into 11 small, even-sized balls.
- Thinly spread the apricot jam round a centimetre margin of the cake top. Lay the ring of marzipan on top of the cake. Arrange the marzipan balls on top of the ring.
- When the cake is cold mix the icing sugar with a teaspoon or of two boiling-hot water and mix to a smooth, just liquid consistency. Pour the icing into the centre of the cake. Tie a ribbon around the outside.