Easter Simnel Cake
An Original Recipe by Not Quite Nigella
Serves 8 people
Waiting time: 1 hour to 24 hours
Preparation time: 30-40 minutes
Cooking time: 2 1/4 hours
- 450g/1 pound mixed dried fruit (including some glace fruit like cherries or pineapple)
- 1 cup orange juice
- 1/2 cup brandy plus 2 tablespoons extra
- 240g/8ozs plain all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 180g/6 ozs softened butter
- 150g/5ozs honey
- 4 eggs
- 1/4 cup buttermilk
- 750g/26.5ozs. of marzipan *see recipe below
- 1 egg yolk, beaten, optional
Marzipan
- 300g/10.6ozs ground almonds
- 300g/10.6ozs. icing or superfine sugar, sifted
- 3 egg whites
- 3 tablespoons plain all purpose flour
- A little yellow food colouring
Step 1 - Steep the fruit in the orange juice and brandy overnight. If you don't have a lot of time, heat up the juice and brandy and pour it over the fruit and allow to steep for an hour. Cool.
Step 2 - While the fruit is macerating, make the marzipan. In the bowl of an electric mixer fitted with a beater attachment, add all of the ingredients and beat together on low speed until combined. Cover with cling film. You should have about 750g or just over 1.5 pounds/26.5 ozs of marzipan.
Step 3 - Preheat the oven to 150C/300F and line a 22cm springform cake tin with parchment on the base and sides. Whisk the flour, cinnamon and nutmeg together in a bowl or jug.
Step 4 - Beat the butter and honey together until smooth and then add eggs in one at a time. If the mix looks like it will curdle, add a tablespoon or two of the flour mixture to the mixer. Complete with all eggs and add the milk so that it is a smooth mixture that you can dollop.
Step 5 - Take one third of the marzipan and break it up into pieces and mix into the batter. You can also put the marzipan into the cake a different way which is more traditional. Simply add 1/2 of the marzipan-less batter into the prepared tin and then roll out a third of the marzipan into a round and place on top of the batter. Then add the remaining batter on top of the marzipan so it bakes as a middle layer.
Step 5 - Spoon the batter into the prepared tin and cover with foil. Bake for 1 hour. Remove the foil and then bake for another 60-75 minutes. Check in the centre for doneness. When ready, remove from the oven and while still hot spoon over the brandy on top. Cool completely in the tin.
Step 6 - Roll out another third of the marzipan into a round that fits the top of the cake. It is a little sticky so it is best to do this between two layers of parchment. I use the sides of the springform to measure it and then gently lift this onto the top of the cake. Crimp the sides if desired.
Step 7 - Roll the remaining marzipan into eleven even sized balls and place on top of the cake.
Step 8 - The next step is optional but turn your grill up to high and brush the top with a beaten egg yolk. Then place the cake under the grill, turning the marzipan light brown at the top.