An Easter classic cake with its roots since medieval times. Popular in Great Britian, Ireland and other countries. This cake signifies the end of Lent, a sweet treat and symbolic ritual eaten at Easter. Traditionally, a rich fruit cake, spice-laden and enriched with two layers of marzipan. One sandwiched in between the batter before baking and the other topped as a crown once the cake is baked. Adorned with 11 marzipan eggs or balls representing the Apostles of Christ, minus Judas the traitor. A showstopper that is sure to impress your family and friends.
Simnel cake may seem challenging, but it is unique, interesting and exciting. First, work on the marzipan, then cake batter, assemble, bake, cool and decorate. Usually the top layer of marzipan along with the balls are left white, caramelized for a couple of minutes under the broiler/top grill or with a blow torch. Alternatively, the layer and balls can be coloured, with the latter shaped into eggs. To expedite the process, marzipan can be made ahead and kept ready. This spiced fruit cake is deliciously moist with a pleasant hidden surprise of marzipan. A post-Lent delicacy and perfect treat for Easter.
Simnel cake may seem challenging, but it is unique, interesting and exciting. First, work on the marzipan, then cake batter, assemble, bake, cool and decorate. Usually the top layer of marzipan along with the balls are left white, caramelized for a couple of minutes under the broiler/top grill or with a blow torch. Alternatively, the layer and balls can be coloured, with the latter shaped into eggs. To expedite the process, marzipan can be made ahead and kept ready. This spiced fruit cake is deliciously moist with a pleasant hidden surprise of marzipan. A post-Lent delicacy and perfect treat for Easter.
     First layer of marzipan placed on half the batter.  Batter spread evenly with a slight dip in the centre. |      The marzipan layer topped with the remaining batter.  |
Simnel Cake
Marzipan (Eggless & No-Cook)
(Yields 585 grams)
Ingredients:
2 cups slivered or whole almonds
2 cups icing sugar
1/2 cup corn syrup
1/2 teaspoon almond or vanilla extract
yellow edible food colour and mould
Method:
Grind almonds in a food processor until fine. If using whole almonds, blanch and remove skin.
To blanch almonds - bring some water to a boil, add the almonds into the boiling water for one minute. Drain water and almonds through a strainer. Rinse the almonds in cold water. Remove skin and dry well using absorbent paper towels.
When almonds are ground to a fine powder, add icing sugar and mix to combine. Pour corn syrup and almond extract, run the food processor until mixture resembles wet sand. Touch to see if it comes together. Turn onto a board, knead and form into a log.
Note:
Lightly dust a working surface with icing sugar and roll out a small ball of marzipan into a thin circle. Place the cake pan on the circle and use the bottom of the cake pan as a guideline to cut out the middle layer. Use a sharp knife or plain wheel cutter.
Colour the balance marzipan and using a small ball, roll out a circle as above for the crown of the cake. This time, use the serrated wheel cutter for a decorative finish. The circle can be the same size as the pan or a bit larger to hang down over the cake.
Divide the remaining marzipan into 11 equal balls plus set aside extra for a chick and nest. Using moulds, shape balls into eggs, chick and nest.
Note:
Simnel Cake
(Yields a 8-inch cake)
Ingredients:
3/4 cup butter, softened
3/4 cup light or dark brown sugar
4 eggs
1 1/4 cups all-purpose flour
3/4 teaspoon ginger powder
3/4 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/2 teaspoon Club House allspice powder
zest of one orange
1 teaspoon almond essence
Dried Fruits
1/4 cup mixed peel
1/4 cup apricots (chopped)
1/4 cup cherries (chopped) or craisins (dried cranberries)
1/2 cup raisins (soaked in rum were used)
1/2 cup sultanas
Method:
Mix all the ingredients under dried fruits in a bowl and set aside.
Grease, dust a round cake pan with flour and line only the bottom with parchment paper.
Preheat oven to 300 F or 150 C.
Using an electric hand beater, cream the butter until light and fluffy. Add the sugar and beat well. Incorporate one egg at a time, followed by the spice powders, orange zest and almond essence. Sift and add the flour. With a spatula, fold in the fruits.
Transfer half of the mixture into the prepared cake pan spreading evenly. Then, place the white round marzipan layer in the centre ensuring to press down gently. Top with the remaining cake batter with a slight dip in the centre (see picture above) to allow the cake to rise. This will help in achieving an even straight top once the cake is baked.
Note:
Bake on the centre rack till a cake tester or toothpick inserted in the centre comes out clean, about 1 hour. (Baking time may vary depending on the size, type, brand of the oven.)
Cool cake for few minutes in the pan before unmoulding. Invert cake onto a plate and remove the bottom parchment paper. Upturn cake with the top side up on a platter.
Heat 1 tablespoon of apricot, peach, pear or apple jam in the microwave. Brush the top of the cake with jam. Place the second coloured layer of marzipan on top of the cake. Set the nest and chick in the centre with the eggs all around the edge sticking them with some jam.
Slice cake and serve after a meal as dessert or evening with a cup of tea.
Note:
Marzipan (Eggless & No-Cook)
(Yields 585 grams)
Ingredients:
2 cups slivered or whole almonds
2 cups icing sugar
1/2 cup corn syrup
1/2 teaspoon almond or vanilla extract
yellow edible food colour and mould
Method:
Grind almonds in a food processor until fine. If using whole almonds, blanch and remove skin.
To blanch almonds - bring some water to a boil, add the almonds into the boiling water for one minute. Drain water and almonds through a strainer. Rinse the almonds in cold water. Remove skin and dry well using absorbent paper towels.
When almonds are ground to a fine powder, add icing sugar and mix to combine. Pour corn syrup and almond extract, run the food processor until mixture resembles wet sand. Touch to see if it comes together. Turn onto a board, knead and form into a log.
Note:
- If almond paste is sticky, add some icing sugar and in case it is dry, add few drops of corn syrup.
- Almonds were substituted with almond flour.
Lightly dust a working surface with icing sugar and roll out a small ball of marzipan into a thin circle. Place the cake pan on the circle and use the bottom of the cake pan as a guideline to cut out the middle layer. Use a sharp knife or plain wheel cutter.
Colour the balance marzipan and using a small ball, roll out a circle as above for the crown of the cake. This time, use the serrated wheel cutter for a decorative finish. The circle can be the same size as the pan or a bit larger to hang down over the cake.
Divide the remaining marzipan into 11 equal balls plus set aside extra for a chick and nest. Using moulds, shape balls into eggs, chick and nest.
Note:
- Each marzipan ball used to mould an egg was 27 grams.
- Wilton silicone mould used for eggs.
- Plastic mould used for chick (last picture below), available at Arife LaMoulde or Cheap Jack, Bandra, Mumbai.
Simnel Cake
(Yields a 8-inch cake)
Ingredients:
3/4 cup butter, softened
3/4 cup light or dark brown sugar
4 eggs
1 1/4 cups all-purpose flour
3/4 teaspoon ginger powder
3/4 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/2 teaspoon Club House allspice powder
zest of one orange
1 teaspoon almond essence
Dried Fruits
1/4 cup mixed peel
1/4 cup apricots (chopped)
1/4 cup cherries (chopped) or craisins (dried cranberries)
1/2 cup raisins (soaked in rum were used)
1/2 cup sultanas
Method:
Mix all the ingredients under dried fruits in a bowl and set aside.
Grease, dust a round cake pan with flour and line only the bottom with parchment paper.
Preheat oven to 300 F or 150 C.
Using an electric hand beater, cream the butter until light and fluffy. Add the sugar and beat well. Incorporate one egg at a time, followed by the spice powders, orange zest and almond essence. Sift and add the flour. With a spatula, fold in the fruits.
Transfer half of the mixture into the prepared cake pan spreading evenly. Then, place the white round marzipan layer in the centre ensuring to press down gently. Top with the remaining cake batter with a slight dip in the centre (see picture above) to allow the cake to rise. This will help in achieving an even straight top once the cake is baked.
Note:
- Do not overbeat and incorporate too much air. You don’t want the cake to rise too much. In case it does, you may have to level and cut the top before decorating.
- Cake baked in a 8-inch round pan. The base diameter was 7 1/4-inches.
- Dried fruits can be soaked in rum or brandy.
Bake on the centre rack till a cake tester or toothpick inserted in the centre comes out clean, about 1 hour. (Baking time may vary depending on the size, type, brand of the oven.)
Cool cake for few minutes in the pan before unmoulding. Invert cake onto a plate and remove the bottom parchment paper. Upturn cake with the top side up on a platter.
Heat 1 tablespoon of apricot, peach, pear or apple jam in the microwave. Brush the top of the cake with jam. Place the second coloured layer of marzipan on top of the cake. Set the nest and chick in the centre with the eggs all around the edge sticking them with some jam.
Slice cake and serve after a meal as dessert or evening with a cup of tea.
Note:
- You can leave out the marzipan and use the recipe to bake a fruitcake.
