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Cake of the month - Simmel Cake
10-06-2016
2016
Recipes
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captionCake of the month - Simnel Cake Australian Women’s Weekly April 2016; 164; Images and Text Available
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captionSIMNEL CAKE PREP AND COOK TIME 3 HOURS 15 MINUTES SERVES 10 1 cup (160g) currants 1½ cups (240g) sultanas ¼ cup (50g) glacé cherries, halved ¼ cup (40g) candied peel 1 teaspoon finely grated lemon rind ½ cup brandy 175g butter, softened ¾ cup (175g) brown sugar 3 eggs, beaten lightly 1? cups (200g) self-raising flour ½ cup (75g) plain flour 1 teaspoon ground mixed spice 1 tablespoon apricot jam 1 egg, beaten, to glaze MARZIPAN 1 cup (220g) caster sugar 1¾ cups (200g) almond meal 1 teaspoon almond essence 1 egg, beaten lightly 2 tablespoons self-raising flour SUGARED FLOWERS Unsprayed edible flowers 1 egg white, beaten lightly ½ cup (110g) caster sugar 1 Combine currants, sultanas, cherries, peel and rind in bowl. Microwave for 2 minutes, stirring twice. Stir in brandy and steep fruit for 30 minutes, until cool. 2 Preheat oven to 150° C/130° C fan. Grease a deep 18cm round cake pan. Line base and sides with two layers of baking paper, extending 5cm above the top.3 Make marzipan. 4 Beat butter and brown sugar until pale and fluffy. Gradually add eggs. Fold in combined sifted flours and mixed spice, then the combined fruit and brandy.5 Spoon ? of mixture into prepared pan; press in half the marzipan cubes. Top with another ? of the mixture, then remaining marzipan cubes and, finally, the remaining mixture; smooth top. Bake for 2¾ hours (cover loosely with foil if over-browning) or until cooked when tested. Cool in pan overnight.6 Remove cake from pan. Brush top with apricot jam. Roll out remaining marzipan to a circle 20cm in diameter. Place circle on top of the cake; trim edges. Brush with a little beaten egg.7 Preheat grill on high. Place cake on a baking tray and grill for 1-2 minutes, until the marzipan begins to brown. (Or use a blow torch, if you prefer.)8 Prepa
