Simnel Cake

| 4/14/2017 10:16:00 AM


Simnel Cake is an ancient British dessert going back to pre-Christian times. Today is it more associated with Easter itself, but any spring celebration would do well with this cake. Flavored with bits of fruit and currants, it features an inner layer of rolled almond paste, which not only adds tons of flavor, but also moistness.

To make it even more authentic, I used my Victorio grain mill to grind some home ground flour using hard red wheat berries. After having this cake with conventional flour and the home ground, home ground is the way to go. If you refer to my previous blog about my Victorio mill in May of 2016, you will see that the flavor and quality derived from home ground flour is unsurpassable.

The original recipe includes a buttercream frosting, I omitted that, as the cake speaks for itself, with perhaps a dusting of powdered sugar. If you wish to frost it, by all means, go for it if you have your favorite vanilla buttercream in mind. As usual, it is your choice. Once again, I have delved into my library of older cookbooks to come up with this one, full references are below.

Simnel Cake Recipe


2 sticks butter
1 cup granulated sugar
4 eggs
2 cups all purpose flour (or peferably home ground)
2/3 cup currants
1/3 cup candied orange peel, finely chopped
1/3 cup candied lemon peel, finely chopped
1 tbsp grated lemon rind
¼ tsp. salt
¼ tsp. baking soda
8 oz. almond paste*

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