https://www.cutoutandkeep.net/projects/simnel-cake • Posted by Constable & Robinson
Serves 6 – 8 This is a fruit cake traditionally made at Easter, with eleven marzipan balls said to represent all the disciples (except Judas). When I was explaining this to Dylan, he looked at me in that sort of ‘Mum, you’re so simple’ way and said, ‘Eleven disciples? Do you know anything?’ You will also need a 900g (2lb) loaf tin, greased and the base and ends lined with a strip of buttered baking parchment
Serves 6 – 8 This is a fruit cake traditionally made at Easter, with eleven marzipan balls said to represent all the disciples (except Judas). When I was explaining this to Dylan, he looked at me in that sort of ‘Mum, you’re so simple’ way and said, ‘Eleven disciples? Do you know anything?’ You will also need a 900g (2lb) loaf tin, greased and the base and ends lined with a strip of buttered baking parchment
Preheat the oven to 170°C/325°F/Gas Mark 3. Soak the dried fruit for 10 minutes in a bowl of boiling water. Sieve and pat dry with kitchen paper.
Cream the butter and sugars together until light and fluffy. Gradually add the beaten eggs, mixing well between each addition. Using a large metal spoon, fold the flour and spice into the cake batter. Add the fruits, mixed peel paste, ginger and black treacle, and mix to thoroughly combine.
Roll 100g of the marzipan into a sausage the length of the tin, then flatten it into a rectangle with a rolling pin. Spoon half the cake mixture into a prepared loaf tin and lay the marzipan on top. Cover with the rest of the cake mixture and spread level. Bake on the middle shelf of the oven for 1 hour, then turn the oven down to 150°C/300°F/Gas Mark 2 and bake for a further 50–60 minutes or until the cake is golden brown and a skewer inserted into the middle comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely. Warm the apricot jam and sieve to remove any lumps. Brush the top of the cake with the jam.
Divide the remaining marzipan into two equal parts. Divide one piece into 11 even sized balls. Using the cake tin as a guide roll the remaining marzipan into a rectangle the same size as the top of the cake. Place the marzipan on top of the cake, score diamonds into the surface and top with the marzipan balls. Place under the grill to gently colour the marzipan. Tip: Mixed peel paste I really like the flavour of mixed peel in my baking but I can’t stand the texture. So for years I have been processing mine to a paste, resulting in all the lovely taste and none of the pieces. Simply put a whole tub of mixed peel into a food processor and blend until you have a smooth paste. Store in an airtight box or jar for use as and when needed.