There are so many recipes for Simnel Cake but the method I use includes an age old method my grandmother taught me which really does completely transform the cake. My grandmother's tip was to soak the dry mixed
fruits in whiskey overnight before making the cake. The end result completely
enhances the flavour of the cake leaving more flavoursome, plumped up mixed fruits. The best thing of all about this cake is that you need to rest the cake in an airtight container to allow the cake to mature. This means you can have the cake ready days ahead of Easter Sunday. It really is a very simple cake to make and it looks absolutely sensational served as an afternoon tea treat on Easter Sunday. Enjoy every slice!
(Serves 10)
Shopping List:
- 150ml Irish Whiskey
- 250g Plain White Flour
- 175g Unsalted Country Butter (room temperature)
- ½ Tsp Baking Powder
- 1 Level Tsp Mixed Spice
- Finely grated zest of 1 Orange
- 75g Glacé Cherries (quartered)
- 75g Chopped Candied Peal
- 450g Mixed Fruit (Sultanas, Raisins, Currants)
- 150g Caster Sugar
- 4 Organic Eggs (room temperature)
- 1 Tsp Almond Essence
- 200g Almond Marzipan
The Topping:
- 400g Almond Marzipan
- 1 Organic Egg (lightly beaten for glazing)
Method
1. Soak the mixed fruits in the whiskey for at least four hours but preferably overnight (stir the mixture regularly for an even coating). Preheat the oven to 150°C / gas mark 2. Line a 20cm cake tin with baking paper and very lightly dust with flour. Discard any excess whiskey which may be left over in the bowl from soaking the fruits.
2. Sieve the flour, baking powder and the mixed spice into a bowl. Cream the butter with the sugar until light and fluffy. Add in the almond essence, gradually beat in the eggs one-by-one using an electric hand whisk, adding a teaspoon of flour with each addition to avoid the mixture from curdling. The mixture should be a soft dropping consistency (you may need to add in a tablespoon or two of milk to loosen the consistency).
3. Fold in the orange zest, cherries, candied peal and mixed fruits. Carefully spread half of the mixture in the tin before smoothing out the mixture with the back of a spoon.
4. Roll out 200g of the marzipan on a lightly floured marble surface using the 20cm loose circle of a similar sized cake tin as a guideline. Gently place the rolled marzipan on top of the mixture in the tin and gently smooth it out evenly with your fingertips. Cut any excess marzipan from around the outside to leave an even layer of marzipan with no double layers.
5. Spoon in the remainder of the mixture. Level the top and make a very slight indent in the centre of the cake. Bake for 2¼ to 2½ hours until golden brown. The cake is ready when a skewer inserted into the centre comes out clean (inserted at an angle as there is a layer of marzipan in the centre). Allow the cake to completely cool in the tin before removing to finish the surface of the cake.
6. For the surface; weigh eleven pieces of marzipan each weighing 20g and roll each piece into eleven rounds. Place the rounds on a piece of greaseproof paper on a plate and allow to chill in the fridge until needed. Next, dust your worktop lightly with icing sugar, roll out 200g of marzipan. Gently place over the cake, cutting the edges with a sharp fruit knife to form an even single layer of marzipan on the surface.
7. Score the top of the cake to make diamond shapes; brush the top of the cake evenly with egg wash and place ten rounds around the outside of the cake and one in the centre of the cake. Brush the tops of each round lightly with egg wash before placing on a heat resistant plate in the oven for 7-10mins. Keep a close eye on the cake for the final few minutes as it can turn from golden to black very quickly. (Alternatively, you may wish to place the cake under a low grill, or even use a blow torch but I find using the oven gives a far better, cleaner and even finish).
8. Store in an airtight cake tin for at least 3 days but ideally a week before serving. The weekend before Easter Sunday is an ideal time to bake this Simnel cake but it does keep for a month in an airtight cake tin.
Notes:
- If the idea of using whiskey does not appeal to you, plump up the dried fruits use boiling water instead of whiskey and leave for an hour. Do plump up the dry mixed fruits otherwise your cake will become too dry.
- A novel idea is to place the mixture into muffin tins to make little Simnel cupcakes with a round on top which is a fun way of getting the kids involved too.
Contact me here if you wish to chat about this recipe.
Photography: Jakub Walutek Photography
Shopping List:
- 150ml Irish Whiskey
- 250g Plain White Flour
- 175g Unsalted Country Butter (room temperature)
- ½ Tsp Baking Powder
- 1 Level Tsp Mixed Spice
- Finely grated zest of 1 Orange
- 75g Glacé Cherries (quartered)
- 75g Chopped Candied Peal
- 450g Mixed Fruit (Sultanas, Raisins, Currants)
- 150g Caster Sugar
- 4 Organic Eggs (room temperature)
- 1 Tsp Almond Essence
- 200g Almond Marzipan
The Topping:
- 400g Almond Marzipan
- 1 Organic Egg (lightly beaten for glazing)
1. Soak the mixed fruits in the whiskey for at least four hours but preferably overnight (stir the mixture regularly for an even coating). Preheat the oven to 150°C / gas mark 2. Line a 20cm cake tin with baking paper and very lightly dust with flour. Discard any excess whiskey which may be left over in the bowl from soaking the fruits.
2. Sieve the flour, baking powder and the mixed spice into a bowl. Cream the butter with the sugar until light and fluffy. Add in the almond essence, gradually beat in the eggs one-by-one using an electric hand whisk, adding a teaspoon of flour with each addition to avoid the mixture from curdling. The mixture should be a soft dropping consistency (you may need to add in a tablespoon or two of milk to loosen the consistency).
3. Fold in the orange zest, cherries, candied peal and mixed fruits. Carefully spread half of the mixture in the tin before smoothing out the mixture with the back of a spoon.
4. Roll out 200g of the marzipan on a lightly floured marble surface using the 20cm loose circle of a similar sized cake tin as a guideline. Gently place the rolled marzipan on top of the mixture in the tin and gently smooth it out evenly with your fingertips. Cut any excess marzipan from around the outside to leave an even layer of marzipan with no double layers.
5. Spoon in the remainder of the mixture. Level the top and make a very slight indent in the centre of the cake. Bake for 2¼ to 2½ hours until golden brown. The cake is ready when a skewer inserted into the centre comes out clean (inserted at an angle as there is a layer of marzipan in the centre). Allow the cake to completely cool in the tin before removing to finish the surface of the cake.
6. For the surface; weigh eleven pieces of marzipan each weighing 20g and roll each piece into eleven rounds. Place the rounds on a piece of greaseproof paper on a plate and allow to chill in the fridge until needed. Next, dust your worktop lightly with icing sugar, roll out 200g of marzipan. Gently place over the cake, cutting the edges with a sharp fruit knife to form an even single layer of marzipan on the surface.
7. Score the top of the cake to make diamond shapes; brush the top of the cake evenly with egg wash and place ten rounds around the outside of the cake and one in the centre of the cake. Brush the tops of each round lightly with egg wash before placing on a heat resistant plate in the oven for 7-10mins. Keep a close eye on the cake for the final few minutes as it can turn from golden to black very quickly. (Alternatively, you may wish to place the cake under a low grill, or even use a blow torch but I find using the oven gives a far better, cleaner and even finish).
8. Store in an airtight cake tin for at least 3 days but ideally a week before serving. The weekend before Easter Sunday is an ideal time to bake this Simnel cake but it does keep for a month in an airtight cake tin.
Notes:
- If the idea of using whiskey does not appeal to you, plump up the dried fruits use boiling water instead of whiskey and leave for an hour. Do plump up the dry mixed fruits otherwise your cake will become too dry.
- A novel idea is to place the mixture into muffin tins to make little Simnel cupcakes with a round on top which is a fun way of getting the kids involved too.
* * *
Contact me here if you wish to chat about this recipe.
Photography: Jakub Walutek Photography
