SIMNEL is a marzipan-topped fruit cake dating from the 11th century, traditionally eaten in parts of Britain and Ireland at Easter.
Ingredients:
(Serves 6-8)
For the home-made marzipan:
200g icing sugar; 200g caster sugar; 360g almond flour; 40g apricot kernels (or use an extra 20g almond flour and add a few drops of natural almond flavour or maraschino liqueur); 1tsp rosewater; 2 eggs, beaten
For the cake:
115g butter, at room temperature; 115g caster sugar; 3 eggs; 110g plain flour; 55g almond flour; 1tsp baking powder; 340g currants; 55g candied citrus peel, chopped; 1/2tbsp apricot jam, to garnish; Butter, for greasing; Flour, for dusting; 1 egg yolk and1tbsp milk, for egg wash
Method:
For the marzipan, sift the icing sugar, caster sugar and almond into a bowl and mix well. Soak the apricot kernels in boiling water for five minutes, then remove the skins. Using a mortar and pestle, finely crush them and add the rosewater or maraschino liqueur.
Make a well in the dry ingredients and add the eggs and apricot kernel. Mix well with a wooden spoon, then use your hands to knead the marzipan. If necessary, add a teaspoon of water at a time until it comes together but isn't sticky. Wrap in cling film and let it rest at room temperature.
Preheat your oven to 160C. Grease a round 18-20cm springform tin; cover the base and side with a double layer of baking paper. Wrap a piece of brown paper around the outside of the tin and secure with kitchen string.
Divide the marzipan in two and roll each half to about 5mm thick. Use the cake tin to cut out two 20cm circles. Roll 11 marzipan balls from the leftover marzipan.
Beat the butter and sugar in a bowl until creamy. Add the eggs, one at a time, making sure each is incorporated before adding the next. Add a teaspoon of the flour with the last egg to prevent separation. Fold in the remaining flour, almond flour and baking powder, then the currants and candied citrus peel.
Spoon half the batter into the tin; place a marzipan circle neatly on top. Spoon the other half of the batter over it.
Reduce the oven to 130C and bake in the lower part of the oven for 2.5 to three hours.
Remove from oven, allow to cool for 15 minutes, then remove from tin. Brush the top with apricot jam and place the remaining marzipan circle on top. Arrange the marzipan balls on it – use apricot jam to secure them.
Lightly brush the balls with egg wash. Briefly put the cake under the grill to give the balls a light golden colour.
:: Taken from Oats In The North, Wheat From The South: The History Of British Baking, Savoury And Sweet by Regula Ysewijn, published by Murdoch Books, priced £25.
