Best 3 Easter Simnel Cake Recipes
As Easter approaches, the sweet aroma of the traditional simnel cake fills kitchens and hearts with joy. Its rich history dates back centuries, originating in the United Kingdom as a celebratory treat for the Easter season. Simnel cakes are known for their unique characteristics, including a light and fluffy texture, almond paste layer, and marzipan topping. Whether you're a seasoned baker or a novice looking to try something new, discovering the best recipe for your Easter simnel cake is an exciting journey. From variations in ingredients to the art of decoration, this article will guide you through the process of creating an unforgettable simnel cake that will delight your family and friends this Easter.
Check out the recipes below so you can choose the best recipe for yourself!
EASTER SIMNEL CAKE
Bake this classic Easter simnel cake. Top with 11 balls of marzipan - said to represent 11 of Jesus's disciples, leaving off Judas - or with spring flowers
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the mixed dried fruit in a bowl with the orange juice and zest and 2 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.
- Heat oven to 150C/130C fan/gas 2. Roll out a third of the marzipan and use the base of a deep 20cm cake tin as a template to cut out a circle. Wrap any offcuts and the remaining two-thirds of marzipan and set aside for later. Butter and line the cake tin with a double layer of parchment. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Mix in the cooled soaked dried fruit and fold in the cherries.
- Scrape half the cake mixture into the tin. Top with the disc of marzipan, then the remaining cake mixture, and level the top with a spatula. Bake for 2 hrs. Check it's cooked by inserting a skewer to the centre of the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.
- Brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc. Place it on top of the cake and crimp the edges, if you like. Roll the remaining marzipan into 11 equal-sized balls for the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too. Put under a hot grill for a minute or two until just starting to caramelise - be very careful as the marzipan will burn easily. Leave to cool and wrap a ribbon around the cake, if you like. Will keep for up to a week in a sealed tin.
Nutrition Facts : Calories 619 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.65 milligram of sodium
EASTER SIMNEL CAKE
A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.
Provided by Myra
Categories Holidays and Events Recipes Easter Desserts Cakes
Time 3h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch springform pan. Line the bottom and sides of pan with greased parchment paper.
- In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared pan.
- Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to an 8 inch circle. Place the circle of almond paste on the cake batter in pan. Cover with remaining cake batter.
- Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil.
- When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake. Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. These represent the 11 Apostles (excluding Judas.) Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg.
- Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 79 g, Cholesterol 77.5 mg, Fat 27.9 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 460.9 mg, Sugar 36 g
SIMNEL CAKE
This is a fruity Easter Cake
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 inch tube pan.
- Sift flour, baking powder, and salt together.
- Cream butter or margarine and sugar together. Beat in the eggs one at a time. Stir in the vanilla and the sifted flour mixture. Fold in the raisins, and candied peel mixing well. Spoon batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes to 2 hours. Makes about 16 servings.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 50.3 g, Cholesterol 79.3 mg, Fat 11.6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 294.2 mg, Sugar 24.9 g
Tips
- Use fresh ingredients: Especially for the marzipan, use fresh almonds for the best flavor and texture.
- Don't overmix the batter: Overworking the batter can make the cake tough. Mix only until the ingredients are well combined.
- Don't overbake the cake: A toothpick inserted into the center of the cake should come out clean, with just a few moist crumbs attached.
- Let the cake cool completely before adding the marzipan: This will help prevent the marzipan from melting.
- Use a sharp knife to cut the cake: This will help prevent the marzipan and cake from tearing.
Conclusion
Simnel cake is a classic Easter treat that can be enjoyed by people of all ages. With its delicious combination of fruit, marzipan, and cake, it's a perfect way to celebrate the holiday. If you're looking for a fun and festive baking project, give this Simnel cake recipe a try. With a little time and effort, you can create a beautiful and delicious cake that will be the star of your Easter table.
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