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Simnel Cake is eaten at Easter when eleven balls of marzipan are placed around the top layer to represent the 11 true Disciples.
6oz ( 170g ) plain flour
1 level tsp baking powder
4oz ( 110g ) unsalted butter
4oz ( 110g ) sugar
3 large eggs
4oz ( 110g ) sultanas
4oz ( 110g ) raisins
4oz ( 110g ) currants
2 oz ( 55g ) chopped mixed orange and lemon peel
grated rind of a lemon (un waxed or organic)
1/2 tsp mixed spice
1 tablespoon rum or brandy
marzipan
- cream the butter and sugar together
- add the beaten eggs
- sift in the flour and baking powder
- stir well and mix in the rum and grated lemon rind
- now add the dried fruit and orange and lemon peel
- line a 7-8 inch baking tin with greased greaseproof paper
- bake in a preheated oven at 190C for 1/2 hour then reduce heat to 170C and bake for another 2 hours
- leave to cool
- roll out the marzipan to cover the top of cake leaving enough for 11 balls
- when cool brush with heated apricot jam and cover with the marzipan and stick on the balls with apricot jam
- brown for a few minutes under a hot grill
- decorate to your liking
Bon Appétit
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