Easter Simnel Cake
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Margarine (softened)1 cup
Light Brown Sugar4
Eggs1.75 cups
Flour (self-rising)1.333333 cups
Golden Raisins1 cup
Currants (dried)2 tbsps
Lemon Zest (grated)2 tsps
Mixed Spice450 g
Almond Paste2 tbsps
Apricot JamDirections:
1
Set oven to broil
2
Preheat oven to 300 degrees F (150 degrees C)
3
Grease and flour an 8 inch springform pan
4
Line the bottom and sides of pan with greased parchment paper
5
In a large bowl, cream together the margarine and brown sugar until light and fluffy
6
Beat in the eggs one at a time
7
Beat in the flour
8
Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice
9
Pour 1/2 of batter into prepared pan
10
Divide almond paste into 3 equal portions
11
Roll out 1/3 of the almond paste to an 8 inch circle
12
Place the circle of almond paste on the cake batter in pan
13
Cover with remaining cake batter
14
Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch
15
If the cake is browning too quickly, cover with foil after an hour of baking
16
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
17
When the cake has cooled, brush the top with warmed apricot jam
18
Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake
19
Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls
20
These represent the 11 Apostles (excluding Judas
21
) Brush the almond paste on top of cake with beaten egg
22
Arrange the 11 balls around the outside edge on the top of cake
23
Brush the balls lightly with egg
24
Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown