Light Simnel Cake

Name: Light Simnel Cake
Yield: Makes one 8 inch / 20.5 cm cake
Ingredients: 1 tsp ground mixed spice; ½ tsp baking powder; 4 oz / 110 g dried apricots, pears or peaches, or a mixture chopped; 4 oz / 110 g sultanas; 1 egg, lightly beaten; 1 tsp lemon juice; 1 oz / 30 g unsalted butter, melted; 7 oz / 200 g ground almonds; 4 oz / 110 g unrefined caster sugar; 2 tsp lemon juice; grated zest of ½ lemon; 2½ oz / 70 g demerara sugar; 4 oz / 110 g unsalted butter, softened; 3 eggs; 6 oz / 170 g fine wholemeal flour; pinch of salt

Preparation info

Makes
one
8 inch 20.5 cm cake

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

The simnel cake, a dense, rich confection of dried fruit and spices, was traditionally served on Mothering Sunday, and now more often at Easter time.

Ingredients

4 oz / 110 g unsalted butter, softened
2½ oz / 70

Dessert
Easter
Mothering Sunday
Vegetarian
Baking

Method

First make the almond paste. Mix all the ingredients together thoroughly, using only as much egg as is needed to bind the mixture. Knead lightly and put to one side, loosely covered.

Grease and line a 8 in / 20.5 c