Simnel Cake, also known as pastel de Pascua in some regions, is a traditional Easter cake that has been enjoyed for centuries. This delicious cake is made from a rich fruit cake mix, with the addition of marzipan and topped with eleven balls of marzipan representing the twelve apostles, minus Judas. Although its origins are rooted in British tradition, the Simnel cake is now enjoyed in many different countries around the world.

Ingredients:
– 175g raisins
– 175g currants
– 55g mixed peel
– 55g glacé cherries, quartered
– Zest of 1 lemon
– 225g unsalted butter, softened
– 225g light brown sugar
– 4 large eggs, beaten
– 225g self-raising flour
– 1 tsp mixed spice
– 1/2 tsp grated nutmeg
– 3 tbsp milk
– 500g marzipan

Method:

1. Preheat the oven to 150C/130C fan/gas 2. Grease and line an 8-inch cake tin.
2. In a large mixing bowl, combine the raisins, currants, mixed peel, cherry quarters, and lemon zest.
3. In a separate mixing bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the beaten eggs one at a time to the butter and sugar mixture, mixing well.
5. Fold in the flour, mixed spice, and grated nutmeg until well combined.
6. Add the fruit mixture to the cake batter and stir until well combined.
7. Stir in the milk to make a soft dropping consistency.
8. Roll out a third of the marzipan to make a circle the same size as the cake tin.
9. Spoon half of the cake mixture into the prepared tin and spread evenly.
10. Place the circle of marzipan on top of the mixture.
11. Spoon the remaining cake mixture on top of the marzipan and spread evenly.
12. Bake in the preheated oven for 2-2 1/2 hours or until a skewer inserted into the center of the cake comes out clean.
13. Remove the cake from the oven and leave to cool in the tin for 10 minutes.
14. Remove the cake from the tin and leave to cool completely on a wire rack.
15. Roll out another third of the marzipan to make a circle the same size as the top of the cake.
16. Brush the top of the cooled cake with some warmed apricot jam and place the circle of marzipan on top.
17. Divide the remaining marzipan into 11 equal-sized pieces and roll them into balls.
18. Place the balls of marzipan around the edge of the top of the cake, using a little apricot jam to stick them in place.

And that’s it! Your delicious Easter Simnel Cake is now ready to serve.

Summary:
– Simnel Cake is a traditional Easter cake that has been enjoyed for centuries.
– The cake is made from a rich fruit cake mix, with the addition of marzipan and topped with eleven balls of marzipan representing the twelve apostles, minus Judas.
– To make the cake, combine the fruit ingredients in a mixing bowl and cream together butter and sugar in a separate mixing bowl.
– Add beaten eggs to the butter and sugar mixture one at a time, then fold the flour, mixed spice, and grated nutmeg to make the cake batter.
– Add the fruit mixture to the cake batter and stir until well combined.
– Roll out a third of the marzipan to make a circle the same size as the cake tin and place it on top of half the cake mixture in the tin before adding the other half.
– Bake for 2-2 1/2 hours or until a skewer inserted into the center of the cake comes out clean.
– Once cooled, brush the top of the cake with some warmed apricot jam and place the circle of marzipan on top.
– Divide the remaining marzipan into 11 equal-sized pieces and roll them into balls.
– Place the balls of marzipan around the edge of the top of the cake.