Simnel Cake

Simnel cakes take their name from the Latin word 'simila' which refers to the fine flour used in their preparation. Both the English and the French baked simnel cakes on Sundays in Lent. The French cakes were the size of muffins with sugar crosses on top and may be compared to the English Hot Cross Buns.

• 4 ounces (125 grams) sugar
• 4 ounces (125 grams) almonds, ground
• 1 egg, beaten
• 1/2 teaspoon almond extract

METHOD

Almond Paste: Mix together sugar and ground almonds, and add enough beaten egg to give a soft consistency. Add almond extract and knead for one minute or until the paste is smooth and pliable. Set aside, covered.

Preheat oven to 140°C (275° F)

Cake: Cream together butter and sugar. Beat in eggs, a bit at a time. Sift flour, salt and spice, and add to mixture alternately with dried fruit, mixed peel and zest of lemon. Mix well together.

Place half the mixture into a well lined 7 inxh (18 cm) tin and smooth top with a wooden spoon. Roll out 1/2 the almond paste into a circle and place on top of the cake mixture. Pour in remainder of cake batter and smooth top, hollowing the top slightly. Bake in a preheated oven 140°C (275° F), for one and a half to two hours. Remove and set on rack to cool. When cake is quite cold, brush top with slightly warmed apricot jam.

Roll out remainder of almond paste to fit top of cake. (Save scraps.) Lay it on top of the apricot jam. With the scraps of paste, form eleven small egg shapes, and place eggs around the edge. Brush entire top including eggs with a little beaten egg. Return cake to the oven for about 10 minutes at 180° C (350° F) for almond paste to brown.

The eleven eggs symbolise the eleven faithfully Disciples of Christ.

This recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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Almond paste is also called marzipan, a favorite among bakers for its pliability.

 

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