Easter simnel cake with almond macaroons
Simnel cake is traditionally served at Easter and is a light fruit cake topped with marzipan icing and balls to represent the 11 apostles. Nici Wickes' recipe gives this classic recipe a delicious twist with macaroons
- 2 hrs 30 mins cooking
- Makes 20 centimetre
Print
Ingredients
Easter simnel cake
- 225 gram butter
- 225 gram caster sugar
- finely grated zest of 2 lemons
- finely grated zest of 2 oranges
- 4 large eggs
- 225 gram flour
- 100 gram ground almonds
- 2 teaspoon ground cinnamon
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 450 gram mixed dried fruit of your choice – sultanas, raisins, currants, apricots, etc
- 11 almond macaroons (see below)
- 2 tablespoon honey, warmed
- icing sugar, to dust
Almond macaroons
- 1 egg white
- 80 gram ground almonds
- 80 gram caster sugar
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 11 blanched almonds
Method
Easter simnel cake
- 1Preheat oven to 160°C. Grease and line a 20cm springform cake tin.
- 2In a large bowl, cream the butter, sugar, lemon and orange zest until light and fluffy.
- 3Add the eggs, one at a time, beating well between each addition.
- 4Gently fold in the flour, ground almonds, cinnamon, baking powder and vanilla extract. Stir in the dried fruit and mix until well combined.
- 5Scrape the batter into the prepared tin and smooth the top of the cake.
- 6Bake for 2 hours, checking that a skewer comes out clean when tested. Allow to cool in the tin before turning out.
- 7Brush each macaroon with warm honey and arrange evenly on the cake.
- 8Dust with icing sugar before serving.
Almond macaroons
- 9Preheat oven to 160°C. Line a baking tray with baking paper.
- 10Whisk the egg white until soft peaks form, then fold in the ground almonds, sugar, cornflour and vanilla.
- 11With wet hands, roll the mixture into 11-15 balls (extras are for snacking on!) and place on the prepared baking tray. Gently press an almond in the centre of each ball.
- 12Bake for 20 minutes or until light golden. Cool for 5 minutes before removing from the baking paper. Makes 11-15 macaroons.
Notes
- Makes 1 x 20cm cake.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020