Easter Simnel Cake
Submitted by happyzhangbo
A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.
YIELD
12 servingsPREP
8 minCOOK
2½ hrsREADY
2⅔ hrsSimnel cake has been the crown jewel of British Easter tables since medieval times.
This rich fruitcake is studded with golden raisins, dried currants, candied cherries, mixed fruit, and lemon zest, all held together with a spiced brown sugar batter.
The real magic is the layer of almond paste baked right into the middle of the cake, creating a sweet, nutty surprise when you slice through.
After baking low and slow, the top gets brushed with apricot jam and crowned with another circle of almond paste plus 11 hand-rolled marzipan balls, each one representing an Apostle (Judas doesn’t get one).
A quick trip under the broiler turns everything golden brown and slightly toasted.
Baker’s Tips
- Line the pan carefully. Greased parchment on the bottom and sides prevents the cake from sticking during the long bake.
- Cover with foil if browning too fast. After about an hour, check the top. This cake bakes for 2.5 hours, so the surface needs protection.
- Rinse and dry the candied cherries. This removes the sticky syrup coating and keeps them from sinking to the bottom of the batter.
- Watch the broiler closely. The almond paste goes from golden to burnt in seconds. Stay right by the oven during those final 8 to 10 minutes.
Ingredients
Directions
Preheat oven to 300℉ (150℃) (150 degrees C).
Grease and flour an 8 inch springform pan.
Line the bottom and sides of pan with greased parchment paper.
In a large bowl, cream together the margarine and brown sugar until light and fluffy.
Beat in the eggs one at a time.
Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice.
Pour ½ of batter into prepared pan.
Divide almond paste into 3 equal portions.
Roll out ⅓ of the almond paste to an 8 inch circle.
Place the circle of almond paste on the cake batter in pan.
Cover with remaining cake batter.
Bake in the preheated oven for 2½ hours, or until evenly brown and firm to the touch.
If the cake is browning too quickly, cover with foil after an hour of baking.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Set oven to broil.
When the cake has cooled, brush the top with warmed apricot jam.
Roll out ⅓ of the almond paste into an 8 inch circle and place on top of cake.
Divide the remaining ⅓ of almond paste into 11 pieces and roll into balls.
These represent the 11 Apostles (excluding Judas.)
Brush the almond paste on top of cake with beaten egg.
Arrange the 11 balls around the outside edge on the top of cake.
Brush the balls lightly with egg.
Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.
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