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British simnel cakes
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Easter simnel cake: Spiced fruit cake with marzipan icing - a British treat.
Ingredients:
  • 125g butter, chopped, room temperature
  • 90.00 gm brown sugar
  • 26.80 gm golden syrup
  • 1 egg, plus 1 egg-yolk extra
  • 65.63 gm orange juice
  • 300.00 gm self-raising flour
  • 2.50 gm mixed spice
  • 582.50 ml mixed dried fruit
  • 40.00 ml apricot jam, warmed
  • 399.00 gm icing sugar mixture, sifted
  • 75.00 gm almond meal
  • 40.00 ml brandy
  • 1 egg yolk
  • 21.00 gm lemon juice
Instructions:
  • Preheat the oven to 180C (160C for fan-forced). Grease a 12-hole muffin pan and line the bases and sides with baking paper.
  • Make the icing by mixing all ingredients together. Gently knead the mixture on a clean surface, then wrap it in plastic wrap and set it aside.
  • Cream together butter, sugar, and syrup until light and fluffy. Mix in egg, yolk, and juice thoroughly. Combine flour and spice, then gently fold into the mixture along with the fruit.
  • Fill muffin pan halfway with batter. Flatten the top. Roll out 1/3 of the icing on a surface dusted with icing sugar until it's 3mm thick.
  • Cut 12 circles from icing using a 6cm cutter, then place them on top of the fruit mixture in the recesses. Cover the circles with the remaining fruit mixture.
  • Bake at current temperature for 10 minutes, then lower oven to 150C. Continue baking for 15-20 minutes until cooked through. Allow to cool in the pan.
  • Flip cakes onto a clean surface, then generously brush their tops with warm jam. Roll out the rest of the icing until it's 3mm thick. Cut out 12 more circles with a 7cm cutter, and gently place them on top of the cakes, smoothing them with the palm of your hand.
  • Form the remaining icing mixture into balls, place them on top of the cakes, and adorn with ribbon for a beautiful finishing touch.

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