Made especially for Easter with a little Marzipan and topped with Hollow Chocolate Easter Eggs.
Simnel Cake topped with Marzipan and Hollow Chocolate Eggs
Made especially for Easter with a little Marzipan and topped with Hollow Chocolate Easter Eggs.
INGREDIENTS
For the Cake
- 175 grams Butter
- 125 grams Self-raising wholemeal flour
- 100 grams Self-raising white flour
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed spice
- 100 grams Light Brown sugar
- 125 grams Mixed Dried fruits such as Currants Raisins and Sultanas
- 75 grams Glace Cherries roughly chopped
- 50 grams Cut Mixed Peel
- 100 grams Marzipan Grated
- 3 Medium Eggs
- 1 tbs tablespoon Milk
To decorate
- 3 large tablespoons Ginger preserve
- 100 grams Marzipan
- 15 Hollow chocolate eggs
- 75 grams White Chocolate
Instructions
- Preheat the oven to 180C fan assisted. Grease and line a 20 x 28cm rectangular tin.
- Melt the butter and leave to one side to cool.
- Place the Flours, Cinnamon, Mixed Spice, Sugar, Mixed Fruit, Glace Cherries, Mixed Peel and Grated Marzipan into a large bowl. Give everything a good stir until well combined.
- In a separate bowl, lightly mix together the eggs and milk, then pour in to the dry ingredients followed by the melted butter. Mix thoroughly until well combined.
- Pour the cake mixture into the prepared tin. Bake for 25 – 30 minutes or until baked, testing the centre of the cake until it comes out clean. Leave in the tin for a few moments to cool, before turning out onto a wire wrack to cool completely.
- Roll out the 100g of marzipan to 2mm thickness and cut 15 flower shapes, using your favourite cutter.
- Gently warm the Ginger Preserve, sieve to remove and disregard any Ginger pieces, then spread ¾ over the top of the cake arranging the Marzipan flowers evenly on top.
- Spread the remaining Ginger Preserve over the Marzipan and any uncoated areas of cake.
- Decorate the centre of each marzipan with hollow Chocolate Eggs.
- Gently heat the white chocolate in a heat proof bowl over a pan of simmering water.
- Drizzle the melted chocolate over the whole cake including the eggs.
- Leave to cool before cutting in to squares.
Christine Thorpe
Please note correct email address.
Thanks
Lynn
Noted. Thanks.
Christine Thorpe
Thanks Lynn for your prompt reply. I’ll give it a go. Best wishes. Christine
Christine Thoroe
Hi Lynn. Not made this yet, but wondered if I could make it in around tin instead of a traybake type. If so,what size tin(s) do you suggest please?
Thanks for all your great recipes.
Lynn
Hi Christine. For the amount of cake batter and assuming you want it to be a similar depth of cake, I think about a 9 inch round cake tin. You may get away with using 2 x 8" cake tins, creating two separate cakes with the egg decorations. Whatever you do, keep a track of the baking time as it will differ from what's stated on the recipe.
Christine Thorpe
Hi Lynn. Christine again. I was thinking of making the Simnel cakes in either 6” or 4” rounds as I did with your Christmas cake recipe. Would this work? I realise this may make the resulting cakes a bit deeper, but that would be fine for me.
Thanks again. Christine
Lynn
It may work, but without testing it, I can't say for sure. You will need to adjust the baking times to accommodate the fact that you are using deeper cake tins. They could take considerably longer to bake in a smaller deep-sided cake tin when filled 3/4 full.
Christine Thorpe
Thanks again Lynn. Christine