TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE
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
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.
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Mohammed AfzL
[email protected]This simnel cake is delicious! The flavors are perfect and the texture is moist and fluffy. I highly recommend this recipe.
Timothy Mcclintick
[email protected]I'm so glad I found this recipe. I've been looking for a good simnel cake recipe for ages. This one is a keeper!
Mamata Kushwaha
[email protected]This simnel cake is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and impressive cake that will wow your guests.
Fitsum Tegegn
[email protected]I love that this recipe uses a combination of dried and fresh fruit. It gives the cake a nice variety of flavors and textures.
Queen tamanna
[email protected]This simnel cake is absolutely stunning! It's the perfect centerpiece for any Easter brunch or dinner.
Sajjat Islam
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of marzipan. But I'm so glad I did! The marzipan in this cake is not overpowering at all. It just adds a nice subtle sweetness.
Delfina M
[email protected]I've made this simnel cake several times now, and it's always a hit. It's a great cake for any occasion, and it's especially popular at Easter.
Nazreen Jacobs
[email protected]This simnel cake is a must-try! It's the perfect combination of sweet and savory. I especially love the almond paste filling. It adds a nice touch of richness and flavor.
Trish Saidi
[email protected]I'm not a baker, but I was able to make this simnel cake with no problems. The instructions were clear and easy to follow. The cake turned out great, and I'm so glad I tried it.
majharul islam masum
[email protected]I followed the recipe exactly, and my simnel cake turned out beautifully. It was a bit more work than I expected, but it was worth it. The cake was a hit with my family and friends.
Favour Henry
[email protected]This simnel cake was a delight to make and even better to eat! The flavors were perfectly balanced, and the cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a special treat.