Simnel cake

Simnel cake
Simnel cake 5 1 Stefano Moraschini


The doses indicated need for a baking sheet of 16-18 cm in diameter.

In a bowl, mix in the butter foam with sugar.

In another bowl, lightly beat the eggs with a whisk, then add, little by little, to the mixture of butter and sugar.

Worked all vigorously until you have a swollen and homogeneous.

Join the salt, spices, flavourings, liquor, flour mixed with baking powder, almonds and the two types of raisins.

For each addition work the mixture very gently to prevent disassemble.

Covered the pan with a sheet of buttered parchment paper and allow it to escape from the edges.

Fill it with the mixture, smoothed the surface with the blade of a knife and cook in the oven at 180 degrees for 65 minutes.

Let it sit the sweet at least two days before you consume it.

For the final decoration mixed with almond paste and icing sugar.

Do warm the apricot glaze in a saucepan over low heat, then roll out the dough on the surface of the cake.

Place on top of a cake made of almond paste and cover it with the apricot glaze.

Cut off from the rest of the almond paste 3 discs 12 cm in diameter, let them Brown briefly under the grill, then arrange them along the edge of the disc, slightly overlapping.

Make fondant icing heat in a small saucepan, gently heat profumatela with orange liqueur and roll out on the cake within the discs of almond paste.


The Simnel Cake is a traditional English dessert from ancient origins, which according to legend dates back even to the Greeks, who decorated the surface of this delicious cake with 12 discs of almond paste in honour of the gods of the Pantheon.

The Simnel Cake is much loved by the British, who prepare especially on the occasion of Easter and mother's day, according to tradition by decorating it.

Simnel cake

Calories calculation

Calories amount per person:


Ingredients and dosing for 12 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source •

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)