Simnel Cake (Marzipan-iced)

Contributed by Irene Henry on Jan. 25, 1998

Source: Allen, Darina: The Festive Food of Ireland, Kyle Cathie Limited, 1992.

This is Darina Allen's introduction of this cake--but it could just as easily work for Christmas cake, simply omit the "apostles" and subsitute a Christmas decoration for the Easter chicken. She gives the multiple versions (metric, english, and household) of the quantities. Don't ask me why 12 oz. of sultanas equals 2 cups while 12 oz. of raisins equals 1-1/2 cups.

"This traditional Easter cake was introduced to Ireland centuries ago by English settlers. It has a layer of almond paste baked into the centre and a thick layer of almond icing on top and is decorated with eleven little marzipan balls, representing eleven of the twelve apostles - - Judas is missing because he betrayed Jesus."

350 g = 12 oz = 2 generous cups best-quality sultanas (golden raisins)
350 g = 12 oz = 1 1/2 generous cups best-quality currants
350 g = 12 oz = 1 1/2 generous cups best-quality raisins
110 g = 4 oz = 1/2 cup natural glace cherries, washed and chopped
110 g = 4 oz = 1/2 cup best-quality candied peel
55 g = 2 oz = scant 1/2 cup whole almonds, skinned
55 g = 2 oz = generous 1/2 cup ground almonds
zest of 1 lemon
zest of 1 orange
60 ml = 2 1/2 fl oz = generous 1/4 cup Irish whiskey (may be omitted)
225 g = 8 oz = 2 sticks butter
225 g = 8 oz = 1 1/2 cups pale soft brown sugar
6 eggs, beaten
285 g = 10 oz = 2 1/4 cups flour
1 teaspoon mixed spice (like apple or pumpkin pie spice)
1 large or 2 small Bramley seedling apples, grated (or other baking apple: Macintosh or Granny Smith)
Almond Paste
450 g = 1 lb = 4 cups ground almonds
450 g = 1 lb = 4 cups caster sugar (finely ground, superfine sugar)
2 small eggs
50 ml = 2 fl oz = 1/4 cup Irish whiskey (may be omitted)
a drop of almond essence (almond extract)
  1. Line the base and sides of a 23 cm = 9 inch round, or a 20.5cm =8 inch square tin with brown paper and greaseproof paper.
  2. Mix the dried fruit, nuts, ground almonds and orange and lemon zest. Add the whiskey and leave for 1 hour to macerate.
  3. Meanwhile, make the almond paste. Sieve the sugar and mix with the ground almonds. Beat the eggs, add the whiskey and one drop of pure almond essence, then add to the other ingredients and mix to a stiff paste (you may not need to all the egg).
  4. Sprinkle the work top with icing (confectioner's) sugar, turn out the almond paste and work lightly until smooth. Set aside.
  5. Cream the butter until very soft, add the sugar, beat until light and fluffy.
  6. Add the eggs bit by bit, beating well between each addition so that the mixture doesn't curdle.
  7. Mix the spice with the flour and fold in gently.
  8. Combine the grated apple and the fruit and stir gently but thoroughly into the cake mixture (don't beat again or you will toughen the cake).
  9. Put half of the cake mixture into the prepared tin.
  10. Roll out half the almond paste into a 21.5 cm = 8 1/2 inch round, place this on top of the cake mixture in the tin and cover with the remaining mixture. Make a slight hollow in the centre and dip your hand in water and pat it over the surface of the cake; this will ensure that the top is smooth when cooked.
  11. Bake in a preheated 160 deg C = 325 deg F = gas3 oven for one hour, then reduce the heat to 150 deg C = 300 deg F = gas2 and bake for a further two hours, or until the cake is cooked (a skewer inserted in the centre should come out perfectly clean). Leave to cool in the tin.
  12. Next day remove the cake from the tin. Do not remove the lining paper but wrap in some extra greaseproof paper and tinfoil until required.
  13. When you are ready to ice the cake, roll two-thirds of the remaining almost paste into a 23 cm/9 inch round. Brush the cake with a little lightly beaten egg white and top with the paste.
  14. Roll the remaining almond paste into eleven balls about the size of a large walnut. Score the top of the cake in 4 cm = 1 1/2 inch squares and brush with beaten egg or egg yolk. Stick the apostles' around the outer edge of the top and brush with beaten egg. Toast under a grill in a preheated 220 deg C = 425 deg F = gas7 oven, for 15-20 minutes or until slightly golden. Protect the sides with tin foil.
  15. Decorate with an Easter chicken. Darina Allen's note: This cake is usually only iced on top but we enjoy the toasted almond paste so much that we like to cover the sides also!



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Last Modified: May 21, 1998