Legend has it that it was with this delicious fruit cake that was at the centre of any religious celebration in ancient times. And when Eostre became Easter, it was natural to adopt the Simnel cake as the main treat, but with several addition made.
This Simnel Cake recipe is by Waqar Ahmed, pastry chef at Hilton Bengaluru Embassy Golf Links
Preheat oven to 170°C and grease a round cake tin with butter and line with baking parchment.
In a large bowl, stir together flour, mixed spice and dried fruit until combined. Put the butter and sugar, syrup and lemon zest into a separate large bowl and beat together until
Gradually beat in eggs, whisking well after each addition. Add flour mixture and fold everything together with a large metal spoon.
Empty mixture into prepared tin and bake, covering with foil after 1hr of cooking, until cake has risen. Leave to cool completely in tin.
Take cake out of tin, peel off parchment and transfer to a serving plate. To decorate, dust the work surface with icing sugar and roll out two-thirds of the marzipan until large
enough for a 20.5cm (8in) circle (cut round base of cake tin).
Heat jam with 1tsp water in a small pan over a medium heat until runny.
Brush the top of the cake with some jam, then lay the marzipan circle on top and gently press down to stick. Using a small knife, score lines on top of the cake to make a diamond pattern.
Crimp the edge of the marzipan using the thumb and forefinger of one hand, and the index finger of the other.
Roll remaining marzipan into 11 equal-sized balls. Brush the underside of each with a little jam or water and stick to the top of the cake.
If you like, use a blowtorch to lightly brown the marzipan. Serve in slices.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.