Simnel Cake

Name: Simnel Cake
Yield: Makes 1 Cake
Cuisine: United Kingdom
Ingredients: 2 cups (240 g) flour; 1 cup (180 g) currants; 3 large or 4 small eggs; ¾ cup (90 g) ground almonds; ⅜ cup (60 g) mixed candied peel; 1 small egg; Glacé cherries; Angelica; 1 cup (240 g) castor sugar; 1½ sticks (180 g) butter; ¾ cup (180 g) castor sugar

Preparation info

Makes
1
Cake

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This cake, with its rich layer of almond paste through the middle as well as on top, was traditionally made for the fourth Sunday in Lent. It was intended to be eaten at a small family celebration on the Sunday afternoon, marking the fact that Lent was more than half over. The recipe comes from Berkshire.

Ingredients

1½ sticks (180 g) butter
1 cup (240

Europe
United Kingdom
Engalnd
Berkshire
Cake
Dessert
Vegetarian
Lent

Method

Grease and line an 8 inch (20 cm) cake tin.

Make the almond paste by working the ground almonds, sugar and egg into a stiff paste. Roll the paste out into 2 thin rounds the size of the cake tin.