Best Simnel Battenberg Cake Recipes
EASTER SIMNEL CAKE
A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.
Provided by Myra
Categories Holidays and Events Recipes Easter Desserts Cakes
Time 3h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch springform pan. Line the bottom and sides of pan with greased parchment paper.
- In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared pan.
- Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to an 8 inch circle. Place the circle of almond paste on the cake batter in pan. Cover with remaining cake batter.
- Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil.
- When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake. Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. These represent the 11 Apostles (excluding Judas.) Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg.
- Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 79 g, Cholesterol 77.5 mg, Fat 27.9 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 460.9 mg, Sugar 36 g
BATTENBURG CAKE
Steps:
- Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
- Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
- Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
- Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
- To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
- Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Nutrition Facts : Calories 645.7 calories, Carbohydrate 85.5 g, Cholesterol 102.7 mg, Fat 31.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 11.4 g, Sodium 208.8 mg, Sugar 59.2 g
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