Traditional British Mothering Sunday Simnel Cake Recipes

Steps:

• CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
• STAGE 1.
• To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
• Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
• Set aside a small portion for balls with which to decorate the cake.
• Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
• STAGE 2.
• Preheat oven to 160°C/320°F.
• Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
• Sift flour, salt and spices together, then stir in fruit and peel.
• Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.).
• Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
• STAGE 3.
• Place half the mixture into a greased and lined cake tin.
• Place one pre-rolled round of almond paste over the top.
• Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
• Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
• Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
• Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
• STAGE 4.
• Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
• Remove and leave to cool.

Steps:

• Preheat oven to 150 degrees Celsius Grease and line a 20 cm round deep cake tin with double thickness of baking (parchment) paper.
• Sift flour, nutmeg, cinnamon, and a pinch of salt into a bowl. Stir in the zest, cherries, peel, sultanas, raisins, and currants.
• Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little extra flour if the mixture begins to curdle. Add the flour and fruit mix and milk and mix to a soft dropping consistency. Spread just over half of the mixture in the tin.
• On a surface dusted with icing sugar, roll out 200 g almond paste to a 19 cm circle. Place on top of the mixture in the tin. Spoon in the rest of the mixture. Level the top and make a slight dent in the centre. Bake for 2 3/4 hours, or until golden and a skewer inserted into the centre comes out clean. Cool in the tin.
• For the decoration, dust the work surface with icing sugar. Knead a little yellow colouring into 350 g almond paste, then cut off 50 g and set aside. Roll out the remainder into a 20 cm circle. Brush the top of the cake with the jam and put the almond paste on top. Crimp the edges.
• Take the remaining almond paste and divide into 5 pieces. Dust your hands with icing sugar and roll each piece into an egg shape. Arrange on the cake with the violets.