Simnel Cake

[Desiderio]

Someone linked the recipe to me and I was intrigued by this cake , that I didnt know.I would like to make it for Easter maybe, it sounds like a something between a fruit cake ( plumcake ) and a spice cake.I m not too convinced on the marzapan filling and covering.

[teagal]

I'll be making one for the first time too today so we'll have to post results. Just bought a book on festivals, holidays and the recipes for the foods associated with them and decided to try the cake recipe- although from here I'll have to get conversions from the metric to our measurements.

The recipe I have has port in it too-a plus for me, I have a half of a bottle I want to use up before summer is here.

Part of the appeal of this recipe to me is the marzipan filling- never have tried making it before.

[lapin d'or]

My favourite simnel cake recipe is Darina Allen's - this was posted on the school's website a while ago - link here

simnel cake recipe and scroll down a bit to get to the easter recipes.

I think the important thing is to use a marzipan with 50% almonds, if you marzipan with a very high sugar content it can become quite indistinct in the middle of the cake once baked.

I like the addition of irish whiskey but it still tastes good without it.

Jill

[Corinna Dunne]

I've never made Simnel cake, but I absolutely adore it. The marzipan (we call it almond paste) in the middle is really wonderful. Please let us know how you get on if you give it a try.

And I agree with lapin d'or's advice. Darina Allen is very good on traditional cakes etc.

[Desiderio]

Wonderfull! Thank you for the link ,I will make it tonight then.

Unfortunally around here currants and candied peels are hard to find, and I didnt make any ( if I knew in time ).

[teagal]

Ok, I converted everything correctly, even went to two sites for tables just to double check if the first one was right and then I end up putting in only half of the butter it called for. Even though it was a little on the hard and heavy side, its still a wonderful cake. Never knew homemade marzipan actually had a taste --mmm. I had some currants-they are hard to find, but recently spotted them in a local feed store/health food store and was wanting to use them in something.

Question -my recipe called for a teaspoon of mixed spices; I used a quarter t. each of nutmeg, cinnamon, ginger and cloves, was this correct?

Will definitely try this again-

[Fibilou]

I just love simnel cake, especially with a very thick layer of marzipan running through it. I use my fail safe rich fruit cake recipe and top it with a layer of marzipan and marzipan eggs finished off with a blow torch. Yummmy !

[lapin d'or]

Teagal, I think the spice mix you used should have been fine.

When I make up my own mixed spice powder I usually add some allspice (jamaican pepper). I think the commercial blends can have pepper and coriander in them but if I followed a recipe I would use one from Elizabeth David's Yeast cookery:

2 parts freshly ground nutmeg

2 parts ground allspice

1 part ground cinnamon

1 part ground clove

1 part ground ginger root

I like mace in Easter baking so would substitute some of the nutmeg for mace.

Jill

[doughgirl]

HERE is a picture of one, as batter and finished. I assume it is a Dan Lepard recipe. It looks pretty good!

[Desiderio]

I followed the recipe lapin d'or linked.Its very similar ( practically the same ) as what I call Plum cake ( english origin) very rich thick fruit cake ,very good .

I used a bundt pan and I still put the marzapan in the middle.I thought my regular round pan was too large and I couldnt find the bottom of the smaller one

Well its very very good .