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SIMNEL CAKE
A dense, rich confection of dried fruit and spices which was traditionally served by servant girls for Mothering Sunday, but is now baked for Easter in England. The eleven balls represent Jesus’ faithful Aposltles, excluding Judas. This Easter-tide cake keeps well and is best made about six weeks ahead.
4oz(110g) butter, softened
2½oz(70g) demerara sugar
3 free range eggs
6oz(170g) fine wholemeal flour
Pinch of salt
1 tsp ground mixed spice
½ tsp baking powder
2 tsp lemon juice and/or orange juice
Grated zest of ½ lemon & ½ orange.
8oz(220g) Mixed Vine Fruit
For the topping and middle: Marzipan
and, if necessary,
apricot preserve
can be used to help stick the marzipan to the cake.
Method:
1. Grease and line 8” (20½ cm) cake tin and preheat the oven to: 170oC/325oF/Mark 3.
2. Cream the butter and sugar together, and beat in the eggs, one at a time, until light and fluffy.
3. Sift the dry ingredients together and fold into the mixture.
4. Stir in the dried fruit, lemon juice and zest, and mix thoroughly but gently. (If necessary, add 1-2 tablespoons of milk).
5. Pour half the mixture into the prepared cake tin.
6. Roll out slightly less than half the marzipan, and cut out a circle 6½” (16½ cm) diameter and about ¼” (½ cm) thick. Place in the cake tin, pressing down lightly.
7. Spoon on the rest of the cake mixture, smooth the top of the cake and make a slight depression in the centre so that the cake will bake flat.
8. Bake in the centre of the oven for 1½ – 2 hours, or until a skewer inserted into the middle comes out clean.
9. Allow the cake to cool in the tin before removing it to decorate it.
10. Roll out the rest of the marzipan and cover the surface of the cake with it so that it overlaps about ½” (1 cm).
11. with the trimmings, make suitable decorations: eleven small balls to represent the eleven faithful Apostles, eggs, nests, chickens, whatever you think suitable.
12. Brush the top of the cake with the remaining beaten egg and put under a hot grill for 8-10 minutes to glaze, take care not to let the surface burn.
Burdfields Country Market
food at its best
64 The High Street, Mill Lane, Billingshurst, West Sussex, RH14 9NY
Tel: 01403 784445
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