The Royal Chef At Home: Easy Seasonal Entertaining

SIMNEL CAKE

SIMNEL CAKE IS A VERY LIGHT FRUITCAKE WITH AN ABUNDANCE OF RAISINS, EITHER GOLDEN RAISINS CALLED SULTANAS, REGULAR DARK RAISINS OR SMALL ZANTE CURRANTS, WHICH ARE ALSO RAISINS BUT WHICH COME FROM VERY SMALL GRAPES. This cake, heavy with fruit, almond paste and brandy, keeps very well and actually improves with age. Just wrap it up tightly so it doesn’t dry out between nibbles. MAKES ABOUT 12 PORTIONS

1 teaspoon nutmeg 2 (7 ounce) containers almond paste/marzipan ½ cup apricot jelly

1 cup + 2 tablespoons granulated sugar 4 eggs 1 ¾ cups self rising flour 1 teaspoon ground cinnamon

3 cups sultanas 2 lemons—zest and juice 2 oranges—zest and juice

3 tablespoons brandy—optional 2 sticks unsalted butter—softened

1 Preheat the oven to 350ºF. Grease an 8 inch by 2 ½ inch round cake ring or pan and line the bottom with parchment paper. 2 In a large bowl add the sultanas, orange and lemon zest and juice and optional brandy. Cover and leave to soak. These can be soaked for up to 24 hours and give a more intense flavor. 3 Cream the butter and sugar until pale and gradually beat in the eggs. Fold in the flour, cinnamon and nutmeg and then add the marinated fruit. Stir and place half of the mix into the cake ring. 4 Roll out one of the tubes of almond paste to about ¼ inch thick and into a circle the size of the cake ring—save the trimmings. Lay it on top of the cake mix in the cake ring and cover with the rest of the cake mix.

5 Bake at 350ºF for about 2 hours. If the top starts to darken, cover with aluminum. Remove to a cooling rack and allow to cool. (This stage can be done up to 4 weeks ahead and the cakes can be wrapped tightly and stored in a cool place). 6 Remove the cake from its ring or pan and roll out the remaining tube of almond paste to fit the top of the cake. Save the trimmings. Heat the apricot jelly and brush over the top of the cake and lay the almond paste on top. 7 Form 12 balls with the almond paste trimmings and arrange around the edge of the cake. Place under a high broiler for about three minutes or use a Brulee torch until the almond paste is a golden brown. Finish the cake with a yellow ribbon around the side tied in a bow and serve.

21 SPRING · A CHILDREN’S EASTER EGG ROLL