SIMNEL CAKE
Historically, simnel cake was baked on Mothering Sunday to celebrate the one day a year that servant girls were permitted to visit home. It’s now more commonly associated with Easter and, with its sunny yellow marzipan topped with sugar-coated petals, it heralds the springtime celebration.
SERVES 10–12
For the sugared flowers:
● Handful of edible flowers (primroses, pansies, etc.)
● 1 large egg white
● 1 tsp water
● 1 tbsp caster sugar
For the marzipan:
● 550g shop-bought marzipan or
250g caster sugar
● 250g ground almonds
● 1 tsp almond extract
● 2 eggs
For the cake:
● 175g butter, softened
● 175g caster sugar
● 3 eggs
● 2 tbsp milk
● 225g self-raising flour, plus extra for dusting
● 2 tsp cinnamon
● 1 tsp nutmeg
● 250g raisins
● 200g sultanas
● 75g mixed peel
● 2 tbsp apricot jam
Prepare the sugared flowers the day before by lightly mixing the egg white with water, then brushing onto the petals. Sprinkle liberally with caster sugar and leave to dry out overnight.
For the marzipan, stir together the sugar, ground almonds and almond extract. Beat the eggs separately, then gradually mix into the bowl to make a soft paste. On a lightly
floured surface, knead the marzipan until smooth, then roll out one-third and use a 7 inch/18cm cake tin to cut out a round to fit. Wrap the remaining marzipan in baking paper and reserve for later.
Preheat the oven to 170°C/150°C fan/Gas Mark 3 and lightly grease the 7 inch/18cm round cake tin.
To make the cake, cream the butter and sugar with an electric mixer until light and fluffy, then beat in the eggs and milk. Sift in the flour and spices and stir until smooth. In a separate bowl, dust the dried fruits and mixed peel with a little flour to stop them from sinking, then fold into the mixture.
Pour half of the mixture into the tin, then cover with the marzipan disc. Spoon in the remaining mixture and smooth with a palette knife.
Bake for 55–60 minutes, then lower the heat to 150°C/130°C fan/Gas Mark 2 and bake for a further 2 hours. Remove the cake from the oven and leave in the tin to cool slightly. After around 20 minutes, slide the cake out onto a wire rack to cool completely.
Roll out half the remaining marzipan and, again, use the cake tin to cut a 7 inch/18cm round, pressing your thumb around the edge for a frilly finish.
Slather apricot jam on top of the fruit cake to act as glue for the marzipan round, then use the remaining marzipan to roll 11 little balls. Traditionally, these represent the 11 apostles of Jesus, after Judas’ infamous betrayal.
Brush the bottom of each mini-apostle with water and dot around the fringes of the cake, then embellish with the sugared flowers.