Simnel cake
Simnel Cake[edit | edit source]
Simnel cake is a light fruit cake that is traditionally made during the Easter period in the United Kingdom, Ireland, and some other countries. The cake is distinguished by two layers of almond paste or marzipan, one in the middle and one on top, and is typically decorated with 11 marzipan balls to represent the 11 apostles of Christ, excluding Judas.
History[edit | edit source]
The Simnel cake has a rich history that dates back to medieval times. The name 'Simnel' is believed to have been derived from the Latin word 'simila', which means fine wheat flour from which the original cakes were made.
Ingredients[edit | edit source]
The main ingredients of a Simnel cake include flour, sugar, butter, eggs, spices, dried fruit, and marzipan. Some variations may also include treacle and apricot jam.
Preparation[edit | edit source]
The preparation of a Simnel cake involves several steps. First, the dough is prepared by mixing the flour, sugar, butter, eggs, spices, and dried fruit. Half of this dough is then placed in a cake tin. A layer of marzipan is then placed on top of this, followed by the rest of the dough. The cake is then baked until golden brown. After cooling, another layer of marzipan is placed on top of the cake, and the traditional 11 marzipan balls are added. The cake is then briefly returned to the oven to brown the marzipan slightly.
Traditions[edit | edit source]
Traditionally, Simnel cakes are associated with Mothering Sunday, the fourth Sunday in Lent, when people would return to their 'mother' church for a special service. Over time, this day also became a day when domestic servants were given a day off to visit their mothers, and they would often bring a Simnel cake as a gift. Today, however, Simnel cakes are more commonly associated with Easter and the resurrection of Christ.
Variations[edit | edit source]
There are several regional variations of the Simnel cake. For example, the Shrewsbury Simnel cake is typically larger and more elaborate than other versions, while the Devon and Cornwall versions are often topped with a layer of clotted cream.
See Also[edit | edit source]
References[edit | edit source]
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