Simnal Cake

Preparation Time: 15 mins

Simnel Cake Ingredients
225g unsalted Butter, softened
225g Castor Sugar
4 Med Eggs
225g Self raising flour
225g sultanas
110g currants
110g glacé cherries, quartered
grated zest of 2 oranges
grated zest of 2 Lemons
1 tsp ground cinnamon
1 tsp Nutmeg
1 tsp ground ginger
450g almond paste
2 tbsp apricot jam, warmed
1 egg, beaten



1.  Pre-heat oven to 160°C /gas 3.

2. Place the butter and sugar in a large mixing bowl and beat together until light and almost white then  add fold in the eggs, flour, sultanas, currants, glace cherries, orange zest, lemon zest and all the spices

3. Place half the mixture in a buttered and lined 20cm deep round spring form cake tin and level the surface.

4. Take one-third of the almond paste and roll it out into a circle the size of the tin. Place it on top of the uncooked cake mixture. Spoon the remaining cake mixture over and smooth the surface.

5. Bake the cake for about 2 hours 30 minutes until well risen and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

6. When the cake has cooled, brush the top with the warmed apricot jam and roll out half of the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate.

7. Mark a criss-cross pattern on the almond paste with a sharp knife. Form the remaining almond paste into 12 balls (to represent the 12 apostles). Arrange the balls around the outside gluing on with a little of the apricot jam.

8. Preheat the grill on high and Place the cake under the preheated grill to turn the almond paste golden.Enjoy!
Serves: 8-12
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