Best 2 Simnel Cake Recipes

Simnel cake is a traditional English fruitcake that is typically served at Easter. It is a rich, dense cake that is made with a variety of dried fruits, nuts, and spices. The cake is often topped with a layer of marzipan and then decorated with eleven marzipan balls, which represent the eleven apostles. Simnel cake has a long history, dating back to the Middle Ages. It is said that the cake was first created by a monk named Simnel, who lived in the 12th century. The cake quickly became popular, and it is now a staple of English Easter celebrations. If you are looking for a delicious and festive cake to serve at your next Easter gathering, then simnel cake is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

EASTER SIMNEL CAKE

Easter Simnel Cake image

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

Ingredients

1 cup margarine, softened
1 cup light brown sugar
4 eggs
1.8 cups self-rising flour
1 ⅓ cups golden raisins
1 cup dried currants
⅔ cup candied cherries - rinsed, dried and quartered
¼ cup candied mixed fruit peel, chopped
2 tablespoons grated lemon zest
2 teaspoons mixed spice
1 pound almond paste
2 tablespoons apricot jam
1 egg, beaten

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

TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE

Traditional British Mothering Sunday Simnel Cake image

A wonderul spiced & fruited cake which heralds the advent of Spring. I used to make one for my Mum every year, when I lived in England! Traditionally made to mark Mothering Sunday, this cake is also known as an Easter Cake; Simnel cake has a fascinating cultural heritage with roots that stretch back to the Romans and Athenians. In Britain, known as the Shrewsbury Simnel, it is simply made using white flour, fragrant spices and is generously studded with dried fruits and pungent peel. Like a Christmas cake, it is covered with pale sweet almond paste. The decoration is plain - eleven little balls of smooth paste which represent the apostles (omitting Judas). A specially baked simnel cake is a wonderful gift to take to your mother, for Mothering Sunday Tea Time. Decorate it with crystalised flowers and tie some yellow ribbon around the side.

Provided by French Tart

Categories Dessert

Time 2h

Yield 1 Simnel Cake, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

400 g icing sugar, sifted
250 g ground almonds
1 large egg yolk, beaten lightly
3 -4 tablespoons orange juice
5 drops almond essence
250 g plain flour
1 pinch salt
1 teaspoon nutmeg
1 teaspoon cinnamon
280 g currants
250 g sultanas
110 g mixed peel
160 g butter
160 g caster sugar
3 large eggs
200 ml milk, to mix

Steps:

CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
STAGE 1.
To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
Set aside a small portion for balls with which to decorate the cake.
Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
STAGE 2.
Preheat oven to 160°C/320°F.
Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
Sift flour, salt and spices together, then stir in fruit and peel.
Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.).
Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
STAGE 3.
Place half the mixture into a greased and lined cake tin.
Place one pre-rolled round of almond paste over the top.
Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
STAGE 4.
Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
Remove and leave to cool.

Tips:

Use high-quality ingredients: This will make a big difference in the flavor of your cake. Use fresh, unsalted butter, free-range eggs, and good-quality flour.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it lighter and more tender.
Gradually add the eggs: Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Do not overmix the batter: Overmixing will toughen the cake. Mix just until the ingredients are combined.
Use a light touch when folding in the flour: Do not overmix, or the cake will be tough.
Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
Do not open the oven door during baking: This will cause the cake to fall.
Let the cake cool completely before icing: This will help to prevent the icing from melting.

Conclusion:

Simnel cake is a delicious and traditional Easter cake that is easy to make. With a little planning and effort, you can create a stunning and delicious cake that will be the centerpiece of your Easter table.