ScarlettSimnel Cake
June 12th 2006 02:15
Simnel Cake
About Cake
Cakes are made of eggs, flour, sugar, and butter. Due to different blending methods, the cakes’ textures differ from one to another. To maintain the softness of cakes and elongate their storage period, people usually add emulsifier to the cakes. The cakes are mainly styles in two main categories, for instance, baking and frozen. Some of the baked cakes can be frozen in a refrigerator for a month.
This Ester-tide cake keeps well and is best made about six weeks ahead. The balls are said to represent Jesus’ faithful apostles.
INGREDIENTS
Makes 8-10 slices
175 gm butter
175 gm / scant 1 cup soft brown sugar
3 large eggs
225 gm / 2 cups plain flour
2.5 ml / ½ teaspoon ground cinnamon
2.5 ml / ½ teaspoon freshly grated nutmeg
150 gm / 1 cup currants
150 gm / ¾ cup sultanas (white raisins)
150 gm / ¾ cup raisins
75 gm / generous ½ cup glacé (candied) cherries, washed, dried and quartered
grated rind of 1 large lemon
450 gm almond paste
caster (superfine) sugar, for dusting
1 egg white, lightly beaten
1. Preheat the oven to 160 degrees Celsius. Grease and line an 18cm / 7in round cake tin (pan). Tie a double a double layer of brown paper round the outside.
2. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, beating well after each addition. Lightly fold the flour, spices, dried fruits, cherries, mixed (candied) peel and lemon rind into the egg mixture then spoon half the mixture into the tin (pan).
3. Roll half the almond paste to a 16-cm / 6½-in round on a surface dusted with caster (superfine) sugar. Place the round in the cake tin (pan).
4. Spoon the remaining cake mixture into the tin and bake for 1 hour. Reduce the oven temperature to 150 degrees Celsius and bake for 2 hours. Leave to cool for 1 hour in the cake tin (pan), then cool on a wire rack.
5. Brush the cake top with egg white. Roll out half the remaining paste to a 19-cm / 7½-in round, place on the cake and crimp. Roll the remaining paste into 11 balls and fix with egg white. Brush the paste with more egg white and grill (broil) until browned.
**From “Traditional British Cooking” and “Exquisite Dessert Buffet”. **
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