Easter Simnel Cake
This cake is filled with dried fruits, spices, and candied peel, traditionally decorated with 6 marzipan balls. It's baked and served during Easter and Mothering Sunday.
Nutrition
Calories: 430kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 10gSodium: 140mgFiber: 2gSugar: 34g
Ingredients
- 4 oz plain flour mine was a gluten-free blend
- 4 oz butter
- 4 oz soft brown sugar
- 2 medium eggs
- 1 oz glace cherries chopped
- 2 oz sultanas/raisins/currants
- 1 tsp baking powder
- 1 tsp mixed spice
- 1/2 a lemon zest and a generous squeeze of the juice
- 2 tsps shredless marmalade
- 1 pack marzipan
Instructions
- Grease and line a small, round cake tin and preheat the oven to 170oC.
- Dust a work surface with icing sugar and roll out enough marzipan to cut a circle the size of the tin. Cover in cling film and set to one side.
- Cream the butter and sugar together, then beat in the eggs, one at a time. Add a pinch of flour to prevent the mixture curdling.
- Fold in the flour, baking powder and spice.
- Stir in the cherries, dried fruit and lemon zest & juice.
- Spoon half of the mixture into the tin. Cover with the circle of marzipan, then spoon in the rest of the mixture.
- Bake in the center of the oven for about an hour, or until risen and brown.
- Leave to cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
- Roll out some more of the marzipan quite thinly and cut out a circle just larger than the top of the cake.
- Spread a thin layer of shredless marmalade over the top of the cake, then cover with the marzipan. Crimp the edges with your fingers to make a decorative 'wave'.
- Roll small pieces of marzipan between your fingers into small balls and stick on top of the cake with a little dab of marmalade.
- Dust with icing sugar and serve.
Notes
If you want a dairy-free and healthy Simnel cake recipe, you can use vegan block butter, remove eggs, and add baking soda.
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