Simnel Cake

A tried-and-tested recipe for Mothering Sunday, from our office administrator Sarah Eio

Ingredients

  • Butter 225g (8oz), softened

  • Light muscovado sugar 225g (8oz)

  • Eggs  4

  • Self-raising flour 225g (8oz)

  • Mixed spice 2 tsp

  • Sultanas 225g (8oz)

  • Currants 110g (4oz)

  • Glacé cherries 110g (4oz), quartered

  • Chopped candied peel  50g (2oz)

  • Lemons 2, zest only

    Filling and topping

  • Marzipan 450g (1 lb), for filling and topping

  • Apricot jam 2 tbsp

  • Egg 1, beaten, to glaze

Method

  1. Pre-heat oven to 150 degrees C (130 C fan) / 300  degrees F / Gas mark 2.

  2. Butter and line the base and sides of a deep 20cm (8 inch) round cake tin with buttered greaseproof paper.

  3. Make the batter: you can do this in a food processor or with a handheld beater: cream the butter and sugar, add eggs gradually, with a tablespoon of flour to stop any curdling. Then add the sifted flour with the mixed spice.

  4. Turn the batter into a large bowl, then add the dried fruits and lemon zest, folding in gently until completely blended. Place half the mixture in the prepared tin and level the surface.

  5. Take one-third of the marzipan and roll it out into a circle the size of the tin. Place it on top of the cake mixture. Spoon the remaining cake mixture over the surface.

  6. Bake for about two-and-a-half hours until well risen and firm to the touch. Cover with foil after one hour if the top is browning too quickly.

  7. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 

  8. When the cake has cooled, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top.

  9. Press firmly on the top and crimp the edges to decorate.  Mark a criss-cross pattern on the marzipan with a sharp knife.  Form the remaining marzipan into 11 balls to represent the 11 apostles (not including Judas). Brush the marzipan with the beaten egg and arrange the balls around the outside.  Brush the tops of the balls with egg as well. 

  10. Place the cake under a hot grill, just long enough to turn the marzipan golden.

  11. Decorate as you fancy, with crystallised or fresh violets or primroses (both kinds are edible!), mini Easter eggs, ribbon etc.