Easter Simnel CakeOriginally Posted by Alf Tupper
Cake
6oz butter (175gm)
6oz caster sugar (175gm)
3 large eggs, beaten
6 oz currants
8 oz sultanas (225gm)
2 oz glace cherries, rinsed, dried and cut into quarters
The grated rinds of one small orange and 1 small lemon
2 oz candied peel (50gm)
8 oz plain flour
1 level teaspoon baking powder
1 teaspoon mixed spice
3 tablespoons milk
Topping and filling
12 oz ground almonds (350gm)
12 oz sieved icing sugar
3 large egg yolks
2 teaspoons lemon juice
1 teaspoon almond essence
approx 1 tablespoon brandy or sherry
1 dessertspoon apricot jam
1 small egg beaten
One 8 inch (20cm) cake tin brushed with melted fat and lined
Pre-heat the oven to gas mark 2 (330 F or 150C)
Cream the butter in a bowl, then add the sugar and beat until the mixtures is light, pale and fluffy. In a separate bowl beat the eggs together, then add them a little at a time, beating well after each addition. Then take a metal tablespoon and gently fold in all the fruits, candied peel and grated orange and lemon rinds. Then sift the flour with the baking powder and mixed spice and carefully fold it into the mixture alternately with the milk. Don’t stir or beat – just fold lightly until all the flour and milk is incorporated. Now spoon half the cake mixture into the prepared tin. Leave the rest until the almond paste is ready.
Combine 12 oz of ground almonds with 12 oz of sieved icing sugar in a clean bowl and mix. Then in a jug mix the three egg yolks with the lemon juice and almond essence. Stir this into the almonds and icing sugar and knead to a stiff paste (you may need a little more lemon juice or finish it off with half to one tablespoon of sherry or brandy) take one third of the almond paste, place the rest in a polythene bag in the fridge, and roll it out to form a 8 inches circle. Fit this over the cake mixture in the tin. Then put the rest of the cake mixture on top. Level it out and bake in the centre of the oven for about 2.30 to 3 hours, or until the centre is firm and springy.
Leave the cake to cool in the tin for 15 mins before turning on to a wire rack. When cool brush with warmed jam. Roll out the remaining almond paste and use the cake tin inverted on top to cut out an 8inch circle. Fit this on top of the cake. Press it securely all round and use a rolling pin to level off. Then make a criss-cross diamond patter using the back of a knife. Make up eleven or twelve little balls of almond paste from the trimmings (represents the apostles). Brush the top- of the cake with a beaten egg and fix the balls around pressing gently and brush them with a beaten egg. Then place the cake under a hot grill until the almond paste turns golden colour. Store in an airtight tin.
I think the last part is irrelevant as you lot will eat it straight away!
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