Easter and the traditional Simnel Cake is a must, but remember only 11 balls on top of the cake which are to represent the 11 faithful disciples.
You will need:
- 225g Butter
- 225g Sugar
- 350g Self Raising Flour
- 4 Eggs
- A little Milk to mix
- 50g Chopped Walnuts
- 700g Mixed Dried Fruit
- Apricot Jam
- 350g Almond Paste
Cream together the butter and sugar until light and fluffy.
Stir in the eggs, one by one with a little of the flour, then add the rest of the flour and enough milk to make a dropping consistency.
Stir in the walnuts and dried fruit. Pour the mixture into a greased and lined 8 inch cake tin.
Bake at 180c/Gas4 for 1 hour, then reduce to 140c/Gas 2 for a further 1 hour.
Test with a skewer and when it comes out clean, it will be baked.
When baked allow to cool then brush the top with Apricot Jam.
Roll out the Almond Paste to fit the top of the cake – reserving a little to make into 11 small paste balls which are placed around the edge of the Almond Paste topping, securing with a little Apricot Jam and enjoy!
TopTip – I always cover the top of my cakes with a little baking parchment paper to prevent burning.
By Kath Oakley