Simnel cake...

Easter is in full swing! I've heard many times about simnel cake, but never actually made it, not eaten it, before now. If you're like me and have never eaten simnel cake, I can tell you it's like a lighter version of the Christmas fruit one. There's no booze in it has less spices, only cinnamon. It's moist, sweet and very rich. What's important, it's so easy to prepare. I hope you'll try it, it definitely is my new Easter tradition!

"The Simnel cake is a symbolic Easter cake and is decorated to signify aspects of Christianity. The eleven marzipan balls around the cake represent the 11 disciples, though there were 12 – Judas Iscariot betrayed so he is omitted! Some people just put a large ball in the center of the cake to signify Jesus."

"Simnel cake is traditionally eaten on Easter Sunday. In olden days female servants would bake this fruit cake using all the ingredients that had to be used up before the fast and abstinence of Lent. They would take this home on their rare visits to their mothers on Mothering Sunday." - by

Recipe taken from Paul Hollywood's book "How to bake".

How to make it...
- 225 g caster sugar
- 4 medium eggs
- 225 g plain flour
- 2 teaspoons ground cinnamon
- finely grated zest of two lemons
- finely grated zest of two oranges
- 225 g sultanas
- 110 g currants
- 110 g glace cherries, quartered
- 500 g marzipan
To finish:
- 2 tablespoons apricot jam
- 1 egg, beaten

Heat your oven to 150 C. Line the base and sides of a 20 cm round deep cake tin with baking parchment, cutting it so that it stands 5 cm proud of the top of the tin. Roll out one-third of the marzipan to about a 5 mm thickness and cut a circle that will just fit inside the cake tin. Set aside.Beat the butter, sugar, eggs, flour, cinnamon, orange zest and lemon zest together in a large bowl until thoroughly blended. Stir in the sultanas, currants and glace cherries until thoroughly combined. Put half of the mixture into the prepared tin and level the surface. Lay the prepared marzipan circle over the mixture, then spoon the rest of the cake mixture on top and smooth the surface. Bake for about two and a half hours until the cake is well risen and firm to the touch. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.When the cake is cooled, warm the apricot jam gently with a splash of water in a small pan over a low heat, sieve, then brush over the top of the cake. Roll out half of the remaining marzipan and cut to fit the top of the cake. Press firmly on the top and crimp the edges decoratively. Form the remaining marzipan into 11 balls. Brush the marzipan on the cake with beaten egg, then place the marzipan balls evenly around the edge. Brush the balls with beaten egg too. Use a cook’s blowtorch to brown the balls. Alternatively, do this by putting the cake under a hot grill for a few moments; watch it carefully because the marzipan burns easily.


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Pozdrawiam, Anula.