Traditional Easter Simnel Cake

Simnel cake is a traditional Easter dessert that has been enjoyed in the UK for centuries. The cake is a light fruit cake, flavored with almond paste and topped with marzipan.

Traditional Easter Simnel Cake

Whether you're a seasoned baker or a novice, read on to learn how to make this delicious and traditional Easter treat.

Traditional Easter Simnel Cake

- 225 g self-raising flour - 250g unsalted butter, softened, plus extra to grease - 2 tsp. ground mixed spice - 150 g light muscovado sugar - 400 g mixed dried fruit (raisins, currants, sultanas)

Ingredients:

- Finely grated zest of 2 lemons - 50 g golden syrup - 2 tbsp. apricot jam - 4 medium eggs, lightly beaten to decorate - 500 g marzipan - Icing sugar, to dust

Ingredients:

Preheat your oven to 170°C (150°C fan).  Grease an 8-inch round cake tin with butter and line it with baking parchment.

Directions:

In a large mixing bowl, stir together the flour, mixed spice, and dried fruit until combined. In another large mixing bowl, beat the butter, muscovado sugar, syrup, and lemon zest using a handheld electric whisk until pale and fluffy for about 3 minutes.

Directions:

Gradually beat in the eggs, whisking well after each addition. Add the flour mixture and fold everything together using a large metal spoon.

Directions:

Pour the mixture into the prepared tin and bake for 1 hour 25 minutes, covering with foil after 1 hour of cooking or until the cake is risen and springy to the touch.

Directions:

A skewer inserted into the centre should come out clean, but do not test too early or the cake may sink. Let the cake cool completely in the tin.

Directions:

Take the cake out of the tin, peel off the parchment and transfer it to a serving plate. To decorate, dust the work surface with icing sugar and roll out two-thirds of the marzipan until it's large enough for a 20.5cm (8in) circle (cut round base of cake tin).

Directions:

Heat the jam with 1 tsp of water in a small pan over medium heat until runny. Brush the top of the cake with some jam, then lay the marzipan circle on top and gently press it down to stick.

Directions:

Using a small knife, score lines on top of the cake to make a diamond pattern. Crimp the edge of the marzipan using the thumb and forefinger of one hand, and the index finger of the other.

Directions:

Roll the remaining marzipan into 11 equal-sized balls. Brush the underside of each with a little jam or water and stick them to the top of the cake.

Directions:

If you like, use a blowtorch to lightly brown the marzipan. Serve the Easter Simnel Cake in slices.

Directions:

Traditional Easter Simnel Cake

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