Simnel cake
Simnel cake is a traditional fruitcake associated with Easter, particularly in the UK and Ireland. It’s a rich, spiced cake packed with dried fruits, layered with marzipan in the middle, and topped with a marzipan layer and eleven marzipan balls, symbolizing the twelve apostles minus Judas.
Key Features of Simnel Cake
Dried Fruits: Includes sultanas, currants, and raisins.
Spices: Mixed spice or cinnamon for a warm flavour.
Marzipan Layer: A layer of almond paste in the middle of the cake and on top.
Decorative Marzipan Balls: Eleven balls represent the apostles, excluding Judas.
Light Texture: Compared to Christmas cake, Simnel cake is slightly lighter.
Simnel cake has a long history. It dates back to medieval times. Originally, it was made for Mothering Sunday. Mothering Sunday is an old tradition in the United Kingdom. On this day, people visited their mother church. Over time, the cake became linked to Easter. Today, it is a popular Easter treat in the UK and Ireland.
The Meaning Behind the Decoration
Simnel cake has a special decoration. You can decorate it with a layer of marzipan on top and place eleven small marzipan balls on it. These balls represent the apostles of Jesus, but you leave out Judas because he betrayed Jesus. You can lightly toast the cake to give the marzipan a golden color.
Ingredients of Simnel Cake
The cake is made with simple ingredients. The main ingredients include:
Butter, Sugar, Eggs, Flour, Mixed dried fruits (such as raisins, currants, and sultanas), Spices (such as cinnamon and nutmeg), Marzipan, Almonds, Orange or lemon zest
How to make a Simnel Cake?
Making Simnel cake is simple. First, you mix the ingredients to form a thick batter. You pour half of the batter into a cake tin, then add a layer of marzipan. Next, you spread the remaining batter on top and bake the cake in the oven for a few hours. After it cools, you place another layer of marzipan on top and arrange the marzipan balls in a circle. Finally, you grill or use a blowtorch to give the cake a golden finish.
A peek inside the Easter classic! Rich fruitcake with a delicious marzipan surprise inside.
Marzipan
Marzipan is a sweet paste made from almonds and sugar. It is soft and easy to shape. People use it to decorate cakes and make candies. Marzipan can be rolled out or molded into different shapes. It has a nutty and sweet taste. Many people enjoy it in holiday treats like Simnel cake and stollen. Some even colour it to make fun designs. It is popular in many countries around the world.
Marzipan is available in different forms in markets. These different forms make marzipan easy to use for baking, decorating, and snacking.
- Ready-to-Roll Sheets – Pre-rolled marzipan sheets for covering cakes and desserts.
- Blocks or Paste – Soft marzipan that can be shaped, molded, or rolled as needed.
- Marzipan Figures – Pre-made decorative shapes, such as fruits, animals, or festive designs.
- Marzipan-Filled Chocolates – Marzipan coated in chocolate, a popular treat in many countries.
- Marzipan Logs or Rolls – Cylindrical marzipan, sometimes coated in chocolate, ready to slice and eat.
- Coloured Marzipan – Available in various colors for creative cake decorating and modeling.
Grilling and Using a Blowtorch
Grilling and using a blowtorch are two great ways to brown the marzipan on your Simnel cake. When grilling, set the grill to a low temperature, around 160°C to 180°C (320°F to 350°F). Place the cake about 6-8 inches from the heat and grill for 1-3 minutes, watching closely to avoid burning. Alternatively, you can use a blowtorch for more precision. Hold the torch a few inches above the marzipan and move it in small circles to evenly brown the top. Both methods will give your cake a beautiful golden finish.
Why is Simnel Cake Popular?
Simnel cake is loved for its delicious taste. The mix of fruits and spices makes it rich and flavourful. The marzipan adds a sweet and nutty flavour. It is also a cake with deep meaning. It reminds people of Easter traditions. Many families bake it together as part of their celebrations.
Simnel cake is a traditional Easter dessert. It has a long history and special meaning. The cake is rich, fruity, and full of flavour. The marzipan layers make it unique. It is a symbol of Easter and a favourite treat for many. Simnel cake is a delicious way to celebrate Easter.
Simnel cake
Ingredients
For the fruit mixture:
- 300 g mixed dried fruit raisins, sultanas, dried apricots
- 100 g glacé cherries chopped
- 3 tbsp rum or brandy optional
- Juice and zest of 1 orange
For the cake:
- 175 g unsalted butter softened
- 100 g caster sugar
- 75 g brown sugar
- 3 large eggs
- 1 tsp baking powder
- 175 g all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ¼ tsp salt
- 25 g ground almonds
- 1 tsp vanilla essence
- 2 tbsp milk if needed
For the marzipan:
- 400 g marzipan
- 3 tbsp apricot jam for glazing
- 1 egg white
- 11 small marzipan balls for decoration, optional
Instructions
Prepare the fruit mixture:
- Combine the dried fruits, chopped glacé cherries, rum (or brandy), and orange zest and juice in a saucepan.
- Bring to a boil, mix and then simmer for 2-3 minutes. Allow it to cool.
Prepare the dry ingredients:
- In a bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
Prepare the marzipan:
- Cut the marzipan to fit your pan for the Simnel cake.
- If you have a block or paste of marzipan, sprinkle granulated sugar on the surface, then roll out the marzipan and cut two 8-inch sheets. Save the scraps to shape into balls for decoration.
- Keep the marzipan sheets covered until you use them to prevent drying out. Wrap them in plastic wrap or place them between parchment paper.
Make the cake batter:
- Preheat your oven to 170°C and line a 20cm (8-inch) round cake tin with a double layer of parchment paper.
- Cream the butter and both sugars until light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla essence.
- Add 2 tablespoons of the dry ingredients to the cooled fruit mixture and combine.
- Sift in the remaining dry ingredients in two batches, mixing thoroughly after each addition.
- If needed, add a little milk to adjust the consistency.
- Stir in the ground almonds and mix well.
- Fold in the prepared fruit mixture.
Assemble the cake:
- Add half of the batter into the prepared cake tin.
- Lay one sheet of marzipan on top of the batter.
- Add the remaining batter over the marzipan layer and smooth the surface.
Bake the cake:
- Bake in the preheated oven for 60-80 minutes, or until a skewer inserted into the center comes out clean.
- You’ll want to start checking with a skewer around the 1-hour mark. Insert the skewer into the center of the item, and if it comes out clean (without batter sticking to it), it’s done. If not, continue baking for a few more minutes and check again.
- Allow the cake to cool completely in the tin.
Assemble the final cake:
- Once cooled, brush the top of the cake with apricot jam and cover it with the second sheet of marzipan.
- Shape the remaining marzipan into 11 small balls (approximately 15 gms each) and arrange them around the edge of the cake.
- Beat the egg white until it’s slightly frothy and just loosened up, but not too stiff. Use this as a glue to attach the marzipan apostles around the edge of the cake.
Glaze and finish:
- Brush the marzipan with egg white to give it a glossy finish.
- Optionally, place the cake under a grill (broiler) for a few seconds to lightly brown the marzipan balls.
- Alternatively, you can use a blow torch to brown the marzipan. This gives it a golden colour and a slightly toasted flavour. Hold the torch a few inches away and move it evenly over the surface to avoid burning. This method is quick and works well for decorating cakes like Simnel cake.
Grill instructions
- To place your Simnel cake under the grill (or broiler) to brown the marzipan balls, follow these steps:
- Preheat the grill: Set your grill (broiler) to around 180°C . You don’t want it too hot, as marzipan can burn quickly.
- Position the cake: Place the cake under the grill, ensuring it’s about 6-8 inches (15-20 cm) away from the grill element to avoid burning the top too quickly.
- Grill for a short time: Grill the cake for 1-3 minutes, keeping a close eye on it. The goal is to lightly brown the marzipan balls and give the top a glossy finish. It should only take a few minutes, so don’t walk away!
- Remove and let cool: Once the marzipan balls are golden and the surface is slightly browned, remove the cake from under the grill and let it cool.
- Be sure to check often, as grilling can cook the marzipan very quickly.
Using a Blowtorch:
- Prepare the cake: After brushing the top of the cake with egg white and placing the marzipan layer on top (and decorating with marzipan balls if desired), make sure the cake is cool and ready.
- Torch the marzipan: Hold the blowtorch a few inches (about 5-10 cm) above the marzipan balls and slowly move it over the surface. You want to caramelize the top evenly without burning it.
- Work in small sections: It’s best to work in small sections, focusing on one area at a time to get an even golden-brown colour. Keep the flame moving to avoid burning the marzipan.
- Final touch: Once the marzipan is golden and glossy, stop torching and let the cake cool.
Notes
Frequently Asked Questions
Simnel cake is a traditional fruitcake enjoyed during Easter. It is made with dried fruits, spices, and marzipan, which is used both inside and on top of the cake.
The name “Simnel” is believed to come from the Latin word simila, meaning fine wheat flour. It was originally a special cake made with fine flour.
Unlike other fruitcakes, Simnel cake has a layer of marzipan baked in the middle and another layer on top. You can decorate the cake with eleven marzipan balls representing the apostles, excluding Judas.
The eleven marzipan balls symbolise the twelve apostles, with Judas being left out due to his betrayal of Jesus.
Simnel cake is traditionally eaten on Easter Sunday or during the Easter season. It was also historically associated with Mothering Sunday in the UK.
Yes, you can make it without marzipan, but it will lose its signature taste and decoration. Some people replace marzipan with icing or leave it plain.
If stored in an airtight container, Simnel cake can last for up to two weeks. The high sugar content in the dried fruits helps preserve them.
Yes! You can make simnel cake a few days or even a week in advance, as the flavours improve over time. Just store it in a cool, dry place.
Yes! While traditional recipes use raisins, currants, and sultanas, you can add cherries, apricots, or cranberries for variety.
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