|
Simnel Cake
Recipe#3 - Traditional English |
|
400 grams |
icing sugar, sifted |
 |
|
250 grams |
ground almonds |
 |
|
1 |
large egg yolk, beaten lightly |
 |
|
3-4 Tbl |
orange juice |
 |
|
5 drops |
almond essence (extract) |
 |
|
250 g |
sifted flour |
 |
|
pinch |
salt |
 |
|
1 tsp |
nutmeg, ground |
 |
|
1 tsp |
cinnamon, ground |
 |
|
300 g |
currants |
 |
|
250 g |
sultanas (white grapes) |
 |
|
90 g |
mixed peel |
 |
|
160 g |
butter |
 |
|
160 g |
caster (superfine) sugar |
 |
|
3 lg |
eggs |
 |
|
200 ml |
milk (to mix) |
 |
| |
|
Stage 1 |
To make your own almond paste you
will need a food processor fitted with a steel blade. Don't be tempted
to use store-bought almond paste because it contains lots of sugar and
few almonds, it will turn to liquid under the grill. Place icing sugar
and almonds in food processor bowl. Process, slowly dripping in egg
yolk, orange juice and almond essence. The mixture should form a pliable
paste. Set aside a small portion for balls with which to decorate the
cake.
|
|
Stage 2 |
Use a sturdy non-stick cake tub or
line the buttered base with baking paper. As the baking period is long
(1-1 1/2 hours), prevent the cake drying out by wrapping a double
thickness of brown paper around the pan and securing it with twine.
Preheat oven to 160 C. Sift flour, salt and spices together, then stir
in fruit and peel. Cream butter and sugar thoroughly until light and
creamy then beat in eggs one at a time, until the mixture is fluffy.
(Reserve a drop of egg yolk for brushing over top layer of almond
paste.)Stir flour and fruit into creamed mixture (you may need to add a
little milk to give the mixture a dropping consistency).
|
|
Stage 3 |
Place half the mixture into a
greased and lined cake tin. Place the round of almond paste over the
top. Cover with remaining cake mixture. Before baking the cake, give the
pan of mixture a sharp tap on to a firm surface. This settles the
mixture and prevents holes from forming in the cake. Bake in the centre
of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in
the centre of the cake comes out without a trace of stickiness. Turn out
cake on to a wire rack. Peel off paper and leave to cool. Level the cake
by placing a weighted plate on top of the cooked cake while it is still
hot.
|
|
Stage 4 |
Break off a third of the remaining
paste and roll into a circle which is the approximate size of the tin.
Set aside.
Cover the top of the cake with a second round of almond paste. Roll 11
small balls of paste and place evenly around the top of the cake. Brush
the top with a little beaten egg and very lightly brown under the grill
until the almond paste turns light golden brown. Remove and leave to
cool.
|
