Home > Cakes For All Occasions > Celebration Cake > Simnel Cake
Simnel Cake
.jpg "Simnel Cake")
Ingredients
275 g (10 oz) plain flour
2 teaspoons baking powder
1 teaspoon ground allspice
½ teaspoon ground cinnamon
215 g (7½ oz) butter, softened
215 g (7½ oz) soft dark brown sugar
6 eggs
3 tablespoons (45 ml) port
3 tablespoons (45 ml) milk
500 g (1 lb 2 oz) mixed dried fruit
75 g (3 oz) glacé cherries, halved
Grated rind of 1 lemon
550 g (1¼ lb) white almond paste
1 tablespoon apricot jam, warmed and sieved
325 g (12 oz) yellow almond paste
Icing sugar, to dust
YOU WILL ALSO NEED
70 cm (28 inches) yellow satin ribbon
Details
Serves: 12
Method
1 Grease and line the base and sides of a 20 cm (8 inch) round, deep, loose-bottomed cake tin with a double piece of greaseproof paper.
2 Sift the flour, baking powder and spices into a large bowl.
3 Beat the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Using a metal spoon, fold in the flour mixture.
4 Fold in the port, milk, fruit, cherries and lemon rind. Spoon half of the mixture into the tin.
5 Roll out 225 g (8 oz) of the white almond paste to a 20 cm (8 inch) circle. Ease it over the cake mixture, then cover with the remaining mixture and level the surface.
6 Wrap a double thickness of brown paper around the outside of the tin and tie with string so it comes 2.5 cm (1 inch) above the rim. Place in a preheated oven, 150˚C (300˚F), Gas Mark 2, for 2 hours. Cover with foil and cook for a further 30 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin.
7 When cold, turn out the cake. Brush the top with warmed, sieved apricot jam. Roll out the remaining white almond paste to a thickness of 5 mm ( ¼ inch). Repeat with the yellow almond paste. Cut 10 strips, each 23 x 1.5 cm (9 x ¾ inch), from each of the colours
8 Lay the white strips side by side on a surface lightly dusted with icing sugar. Weave in the yellow strips to create a basket effect. Lift the almond paste lattice over the cake, using 2 fish slices. Trim around the edge. Knead the yellow almond paste trimmings and divide into 11. Roll into balls and gently push into place around the edge of the cake. Tie a length of yellow ribbon around the cake.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 2½ HOURS
OVEN TEMPERATURE: 150˚C (300˚F), GAS MARK 2
Related food category:
