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Simnel Easter Cake

Simnel Cake
Cooking Method
Cuisine
Courses
Time
Prep Time: 20 min Cook Time: 90 min Total Time: 1 hr 50 mins
Servings 12
Ingredients
  • 600 grams Marzipan
  • 250 grams Butter (softened)
  • 250 grams Brown Sugar
  • 4 Large Eggs
  • 250 grams Cake Flour
  • 50 grams Almond Flour
  • 5 milliliters Baking Powder
  • 7,5 milliliters Cinnamon
  • 5 milliliters Mixed Spice
  • 2,5 milliliters Salt
  • 120 grams Red Glacé Cherries (halved)
  • 400 grams Bakers Mix (Raisins, Sultanas & Currants)
  • 80 grams Candied Citrus peel (chopped)
  • Zest of 2 Lemons
  • For the filling and topping:
  • 30 milliliters Apricot Jam
  • 1 large egg (beaten, to glaze)
Instructions
  1. Roll 11 small marzipan balls weighing 15 - 18 grams each.
  2. Divide the remaining marzipan into 2 and roll each out into a 20cm-diameter circle, place on parchment and keep aside.
  3. 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.
  4. Cream the butter and the sugar until light and fluffy and add the eggs one at a time, beating well after each addition.
  5. Sieve together the flour, almond flour, baking powder, spices and the salt. Mix it gently into the egg mixture.
  6. Add the dried fruit to the batter and mix well.
  7. 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.
  8. Smooth the top and make an indentation in the centre that cuts through the marzipan layer to let steam out.
  9. Bake until a skewer comes out clean – about 1.5 - 2hours.
  10. Cool completely in the pan and then turn it out onto a serving plate.
  11. Melt the apricot jam in the microwave and brush the top of the cake with the melted apricot jam.
  12. Place the last marzipan circle on top of the apricot jam.
  13. 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.
  14. 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.
Keywords: Cake, Easter, Fruitcake, Marzipan
Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.