{"id":30158,"date":"2024-03-03T08:00:49","date_gmt":"2024-03-03T08:00:49","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=30158"},"modified":"2024-02-19T09:54:50","modified_gmt":"2024-02-19T09:54:50","slug":"simnel-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/03\/03\/simnel-cake\/","title":{"rendered":"Simnel Cake!"},"content":{"rendered":"

A classic easter bake, Simnel Cake. Full of fruit and flavour, with marzipan on top and inside… delicious! <\/h2>\n

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When it comes to easter baking, I am quite the fan. I have so many bakes under my easter baking section now that I don’t really know what to pick when I have a craving. There are too many delicious choices and yet, I wanted a classic bake added in there. After the downright success of my Christmas cake, I knew I needed to do a simnel cake as well. <\/p>\n

Simnel Cake<\/h3>\n

At Christmas time I posted my Christmas Cake<\/a> recipe and oh wow golly it went a little bit mad! I couldn’t really keep up with the Christmas cake<\/a> hype to be honest and never thought so many people would make it. The recipe has a lot of ingredients, and takes it’s time to make, but it’s worth it.<\/p>\n

Simnel cake, for me anyway, is very similar to Christmas cake<\/a> in the flavours and ideas. I’ve already had many people ask if they can use my Christmas cake<\/a> recipe for an easter fruit cake, so I thought I would post a Simnel cake anyway! <\/p>\n

This recipe is a classic bake, with the same dense fruity texture, but with added marzipan. A layer in the middle, a layer on top, and also 11 balls of marzipan (meant to represent the apostles) and it’s so easy to make. <\/p>\n

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The fruit<\/h3>\n

When it comes to the dried fruit, I did stick to a similar idea as the Christmas cake<\/a> by using a mixture of raisins, currant, sultanas, mixed peel and glac\u00e9 cherries. Yes, I know it sounds like a lot, but if you’re going to make a fruit cake you want it to be fruity. <\/p>\n

Of course, if you happen to have no raisins in for example, you can replace them with more currants and sultanas. You just want the weight of the fruit to be about the same so that the ratios of the cake work. <\/p>\n

I also added in the zest and juice of an orange to this recipe, as it’s such a classic addition, but I know a lot of people can’t consume orange. If this is the case, or you just fancy it, you can use lemon instead. <\/p>\n

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The other ingredients<\/h3>\n

After you have prepped all of the fruit, the rest of the ingredients are so easy to prep. It’s basically like mixing a normal cake mixture again, and then you mix in the fruit. <\/p>\n