It is fruity, packed with flavor, and widely eaten in the UK, Ireland, and other countries with patterns of migration from them, associated with Easter. It is distinguished by a layer of marzipan in the middle and one on top, and a set of eleven marzipan balls, representing 11 Apostles. Definitely one of my new favorites!
Simnel Easter Cake
Ingredients
For the filling and topping:
Instructions
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Roll 11 small marzipan balls weighing 15 - 18 grams each.
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Divide the remaining marzipan into 2 and roll each out into a 20cm-diameter circle, place on parchment and keep aside.
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Pre-heat the oven to 140°C. Grease a 20 cm (8") deep cake round with non stick spray and line the base and sides with baking parchment.
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Cream the butter and the sugar until light and fluffy and add the eggs one at a time, beating well after each addition.
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Sieve together the flour, almond flour, baking powder, spices and the salt. Mix it gently into the egg mixture.
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Add the dried fruit to the batter and mix well.
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Spoon half of the batter into the prepared cake tin, cover with one of the marzipan circles and spoon over the rest of the batter.
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Smooth the top and make an indentation in the centre that cuts through the marzipan layer to let steam out.
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Bake until a skewer comes out clean – about 1.5 - 2hours.
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Cool completely in the pan and then turn it out onto a serving plate.
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Melt the apricot jam in the microwave and brush the top of the cake with the melted apricot jam.
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Place the last marzipan circle on top of the apricot jam.
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Brush the cake lightly with egg wash and arrange the 11 balls on top of the cake. Brush the marzipan balls with egg wash too.
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Place the cake under a hot grill for about 1 to 2 minutes until the marzipan turns to a golden colour. The browning can also be done with a blowtorch.
