Easter Simnel Cake. Simnel cake is a moist, heavy fruitcake divided and topped with almond icing. Traditionally served at Easter, it is a lovely treat for any afternoon.
Easter Simnel Cake Recipe
Makes 20cm round cake
Ingredients:
650g purchased marzipan
250g unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
4 eggs
1¾ cups self-raising flour
1 cup plain flour
2 tsp mixed spice
½ cup sweet sherry
2 cups currants
1½ cups sultanas
½ cup glacé cherries, halved
2 tbsp apricot jam
2 tbsp icing sugar
Method:
Preheat oven to 160C. Lightly grease and line a 20cm deep round cake pan with a double layer of baking paper.
Roll out 300g of the marzipan between 2 sheets of baking paper. Using a dinner plate as a guide, cut out a 20cm round. Cover with plastic wrap and set aside. Repeat with 250g of the marzipan.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer to a large bowl. Sift flours and mixed spice into butter mixture. Add sherry, currants, sultanas and cherries. Stir until well combined.
Spoon half the cake mixture into the prepared pan and smooth the surface with the back of a wet spoon. Gently place the thinner round of marzipan over the cake. Spoon the remaining cake mixture over the marzipan, smoothing the top. Bake for 1 hour 45 minutes or until a skewer comes out clean when inserted. Stand for 10 minutes before turning out onto a wire rack to cool.
Put apricot jam in a small saucepan and stir over low heat until warm. Brush jam over cake.
Put the remaining round of marzipan on top of the cake. Roll remaining marzipan into 11 small balls. Arrange balls on top around edge of cake. Heat a grill on medium and put the cake under the grill for 2 minutes or until the marzipan is light golden. Cool. Dust with icing sugar and serve.
