Recipe to make Simnel cake |
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The Simnel cake is associated with Easter today, but was originally made for Mothering Sunday, the fourth Sunday in Lent.
Oven temperatures: 150 °C 325 °F Gas Mark 3 |
Method |
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1. Rub the margarine into the flour. | 2. Add all the dry ingredients i.e. sugar, spice and dried fruit. Stir well. | 3. Add golden syrup and eggs. |
3. Add enough milk to form a soft dropping consistency. | 4. Stir well to combine all the ingredients. | 5. Grease a deep round 8 inch tin |
6. Place half the mixture in the tin. | 7. Roll out one third of the marzipan. | 8. Place the marzipan on top of the mixture. |
9. Add the rest of the mixture on top. | 10. Smooth down the surface of the mixture. |
150 °C 325 °F Gas Mark 3 |
11. Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness. |
12. Let the cake cool for about 10 minutes. | 13. Loosen the cake from the tin gently with a knife. | 14. Turn out onto a wire rack to allow to cool thoroughly. |
15. Roll out another third of the marzipan. | 16. Mix the icing sugar with a little cold water to form a paste. Pour some on the cake. | 17. Place the rolled marzipan on top. |
18. Use the back of a fork around the edge to make a pattern. | 19. With the last of the mazipan make 11 equal sized balls. Dip each ball into the icing sugar mixture. | 20. Arrange the 11 balls around the outside of the cake. |
21. Pour some icing sugar mixture in the centre of the cake. | 22. Add decorations of your choice. | 23. The cake is now finished. |
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