Simnel Cake
Keeping in tradition with the English, this month we offer a recipe for the season of Lent, and a traditional Mothering Day cake. The eleven balls on top of the cake represent the eleven faithful disciples of Christ. The word Simnel is derived from the Latin word "Simila" meaning a fine wheat flour from which the cake is made. The cake originated from around the Wiltshire, England area.
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Cake
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Almond Paste
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1. To make the almond paste: place the sugar and ground almonds in a bowl. Add enough beaten egg to give a fairly soft consistency. Add the almond extract and knead for a minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 7in in diameter and reserve the remainder for topping of the cake.
2. Preheat oven to 275F. To make the cake: cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour and salt a little at a time. Finally, add the currants and the peel and mix into the mixture well.
3. Put half the mixture in a greased and lined 7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 11/2 hours. Once baked, remove from the oven and leave to cool.
4. When you are ready to decorate the cake, preheat the oven to 350F. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste into two; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
5. Place the circle of paste on the jam and set the balls round the edge. Brush the entire top with a little beaten egg.
6. Return the cake to the preheated oven for about 10 minutes or long enough for the almond paste to brown.
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