[KeithH]

The Simnel cake is an Easter tradition most associated with Britain but which deserves to be known wider afield. The cake was originally baked as a Mothering Sunday gift but today is more usually restricted to Easter.

What Is Simnel Cake?
A Simnel cake is a fruit cake with a layer of marzipan on top. The name is thought to come through Old French from the Latin simila which referred to a fine flour.
The Simnel cake dates back many hundreds of years. It's mentioned in a verse from the 17th century:

I'll to thee a Simnell bring
'Gainst thou go'st a mothering,
So that, when she blesseth thee,
Half that blessing thou'lt give to me

There is no single recipe for Simnel cake and each region of England had its own version which - of course - it considered to be the finest. The Lancashire recipe had a reputation for being especially rich.
Making a Simnel cake was a difficult task in medieval times. Today of course we can just pop down to the store and buy one.


Symbolism
The Simnel cake is often decorated according to Christian tradition, although it can be enjoyed by those of any or no religion.
Marzipan balls are placed on top of of the cake to represent Christ's disciples - Judas is left out. Sometimes an extra marzipan ball or other flourish is added on the middle of the cake to represent Christ himself.


Simnel Cake

Ingredients
110g/4oz butter or margarine
110g/4oz soft brown sugar
3 eggs, beaten
150g/5oz plain flour
pinch of salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated rind only
1-2 tbsp apricot jam
1 egg, beaten for glazing
For the almond paste: (Marzipan)
125g/4oz caster sugar
125g/4oz ground almonds
1 egg, beaten
½ tsp almond essence

Method
1. To make the almond paste: place the sugar and ground almonds in a bowl. Add enough beaten egg to give a fairly soft consistency. Add the almond essence and knead for a minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for topping of the cake.
2. Preheat oven to 140C/275F/ Gas 1. To make the cake:cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and spice (if using) a little at a time. Finally, add the dried fruit, peel and grated lemon rind and mix into the mixture well.
3. Put half the mixture in a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1½ hours. Once baked, remove from the oven and leave to cool.
4. When you are ready to decorate the cake, preheat the oven to 180C/350F/Gas 3. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste into two; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
5. Place the circle of paste on the jam and set the balls round the edge. Brush all the top with a little beaten egg.
6. Return the cake to the preheated oven for about 10 minutes or long enough for the almond paste to brown.

[lyndie]

Hi Keith,

How soon before easter can you make simnel cake.
I've never made one and this recipe doesn't look too difficult, so will have a go. I've never made marzipan either, always cheated and bought it but will give it a go too. I can put just 4 little balls of marzipan on top to represent the four seasons.

many thanks Lyndie

[KeithH]

lyndie, on 01 March 2010 - 09:20 AM, said:

Hi Keith,

How soon before easter can you make simnel cake.
I've never made one and this recipe doesn't look too difficult, so will have a go. I've never made marzipan either, always cheated and bought it but will give it a go too. I can put just 4 little balls of marzipan on top to represent the four seasons.

many thanks Lyndie

Hi Lyndie

I really dont think it matters how long you pre-cook the cake- as youre aware- a fruit cake matures with age.

Traditionally-- it is 11 balls of marzipan.

[lyndie]

Thanks Keith,

I wasn't sure how long it would keep with the marzipan in the cake, so thanks for that.

Yes,as you say 11 balls on top usually, but that has no meaning to me (religion/beliefs). So shall put some tiny eggs and 4 balls on top, i'll try and find a tiny hare as well to go on (not a real one lol).

Many thanks Keith, love Lyndie x