The contemporary simnel cake

Recipe from: 17 March 2016
recipe, cake, bake,easter

Ingredients 25
Servings 8
Time 00:20

Ingredients

  • 100
    g
    whole glacé cherries
  • 400
    g
    dried fruitcake mix
  • 175
    g
    soft unsalted butter
  • 175
    g
    castor sugar
  • zest of 1 lemon
  • 225
    g
    plain flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    ground cinnamon
  • 1/4
    tsp
    ground ginger
  • 25
    g
    ground almonds
  • 4
    organic eggs
  • 2
    Tbs
    milk
  • 200
    g
    chocolate-covered marzipan broken into squares (we used Ritter Sport Marzipan slabs)
  • FRANGIPANE FILLING:
  • 125
    g
    butter
  • 100
    g
    castor sugar
  • 2
    eggs
  • 5
    ml
    vanilla essence
  • 100
    g
    almonds
  • 20
    ml
    flour
  • ICING:
  • 1
    egg white
  • 250
    g
    icing sugar
  • DECORATION:
  • foil-covered chocolate balls or 11 Stracciatella Lindt balls
 

Method

02:00
 
Preheat the oven to 170ºC. Grease a 23cm springform tin and line with baking paper. Cream the butter and sugar and mix in the lemon zest.

Combine the dry ingredients and add to the butter and sugar in two halves, alternating with the eggs and stirring after each addition. Stir in the milk, fruit and marzipan.

To make the frangipane filling, cream the butter and sugar. Add the eggs and vanilla and mix until smooth. Fold through the almonds and flour.

Spoon half the simnel cake mixture into the tin, top with the frangipane filling and then spoon over the rest of the filling.

Bake for half an hour, reduce the oven temperature to 150°C and bake for another 1½ hours.

When the cake is cool, release from the springform tin and ice.

To make the icing, lightly whisk the egg white and then gradually add enough sugar to make a thick, spreadable icing. Spread over cooled cake and place the chocolate ‘apostles’ around the edge before the icing sets.

Words and image: Fairlady

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Read more on: recipe  |  bake  |  easter  |  cake
 

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