Recipe for Simnel Cake
8 ozs (225g) butter
8 ozs (225g) pale, soft brown sugar
6 eggs, preferably free-range
10 ozs (285g) white flour
1 tsp mixed spice
2½ fl ozs (35ml) Irish whiskey
12 ozs (340g) best-quality sultanas
12 ozs (340g) best-quality currants
12 ozs (340g) best-quality raisins
4 ozs (110g) cherries
4 ozs (110g) home-made candied peel
2 ozs (55g) whole almonds
2 ozs (55g) ground almonds
Rind of 1 lemon
Rind of 1 orange
1 large or 2 small Bramley seedling apples, grated
Almond Paste: 1 lb (450g) ground almonds 1 lb (450g) caster sugar 2 small eggs A drop of pure almond essence 2 tbsp (50ml) Irish whiskey
Line the base and sides of a 9-inch (23cm) round, or an 8-inch (20.5cm) square tin with brown paper and greaseproof paper.
Wash the cherries and dry them. Cut in two or four, as desired. Blanch the almonds in boiling water for one to two minutes, rub off the skins and chop them finely. Mix the dried fruit, nuts, ground almonds and grated orange and lemon rind. Add about half of the whiskey and leave for one hour to macerate.
Next, make the almond paste.
Sieve the caster 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 all the egg). Sprinkle the worktop with icing sugar, turn out the almond paste and work lightly until smooth.
Preheat the oven to 180C/350F/regulo 4.
Cream the butter until very soft, add the sugar and beat until light and fluffy. Whisk the eggs and add in bit by bit, beating well between each addition so that the mixture doesn’t curdle. Mix the spice with the flour and stir in gently. Add the grated apple to the fruit and mix in gently but thoroughly (don’t beat the mixture again or you will toughen the cake).
Put half of the cake mixture into the prepared tin, roll about half of the almond paste into an 8½ inch (21.5cm) 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, dip your hand in water and pat it over the surface of the cake: this will ensure that the top is smooth when cooked. Cover the top with a single sheet of brown paper.
Put into the preheated oven; reduce the heat to 160C/325F/regulo 3 after one hour. Bake until cooked, 3-3½ hours approximately, test in the centre with a skewer - it should come out completely clean. Pour the rest of the whiskey over the cake and leave to cool in the tin.
NOTE: When you are testing, do so at an angle because the almond paste can give a false reading.
Next day, remove the cake from the tin. Do not remove the lining paper but wrap in some extra greaseproof paper and tin foil until required.
When you wish to ice the cake, roll the remainder of the almond paste into a 9-inch (23cm) round. Brush the cake with a little lightly-beaten egg white and top with the almond paste. Roll the remainder of the paste into 11 balls. Score the top of the cake in 1½-inch (4cm) squares or diamonds. Brush with beaten egg or egg yolk, stick the ‘apostles’ around the outer edge of the top, brush with beaten egg. Toast in a preheated oven 220C/425F/regulo 7, for 15-20 minutes or until slightly golden, decorate with an Easter chicken. Cut while warm or store for several weeks when cold.
NB: Almond paste may also be used to ice the side of the cake. You will need half the almond paste again.
This cake keeps for weeks or even months, but while still delicious, it changes both in texture and flavour as it matures.
