Simnel cake is one of the oldest Mothering Sunday traditions. This cake takes about 30 minutes to prepare and between 1 and 2 hours to bake. Below, you will find an easy recipe that everyone should try this Mother’s Day. Not only is it something mum will love, but it’s also something you can all enjoy eating together!
Ingredients for the almond paste:
250g caster sugar
250g ground almonds
2 eggs (beaten)
1 tsp almond essence
Ingredients for the cake:
175g butter or margarine
175g brown sugar
3 eggs (beaten)
175g flour
Pinch of salt
½ tsp ground mixed spice (optional)
350g mixed rasins, sultanas and currants
55g chopped mixed peel
½ lemon zest (grated)
1 – 2 Tbsp apricot jam
1 egg (beaten) for glaze
Instructions:

  • To make the almond paste, put the sugar and almonds in a bowl. Add enough of the beaten eggs to create a mixture with a soft consistency.
  • Add the almond essence and knead for about one minute or until the paste is pliable and smooth.
  • Roll out one third of the almost past to make a circle (18cm in diameter) and set the rest aside for topping the cake.
  • Preheat the oven to 140C and grease an 18cm cake tin.
  • To make the cake, cream together the butter and sugar until fluffy.
  • Gradually ad the eggs and beat well until incorporated.
  • Sift the flour, salt and mixed spice into the wet mixture (a little at a time).
  • Add the mixed dried fruit, peel and lemon zest.
  • Stir the mixture and pour half into a greased and lined 18cm tin.
  • Smooth the top and cover with the almond paste circle that you have already made.
  • Add the rest of the cake mixture and smooth the mixture while allowing a dip in the centre to allow room for the cake to rise.
  • Bake for 1 ¾ hours and test using a skewer before removing. The skewer needs to come out clean before you remove the cake from the oven.
  • Set aside to cool on a wire rack.
  • Brush apricot jam over the top of the cake.
  • Divide the remaining almond paste in half and roll out a circle to top the cake with the one half.
  • With the other half, make 11 small balls.
  • Place the almond paste circle on top of the cake.
  • Set the balls around the edge of the cake and brush the almond paste with beaten egg.
  • Preheat the oven’s grill to high before placing the cake on a baking tray and grilling for a couple of minutes or until you see the almond paste start to brown. Alternatively, you can use a kitchen blow torch to brown the paste.