Executive Pastry Chef Suraj Karmakar shares Easter simnel cake recipe, as featured in The Georgia Straight. This traditional Easter cake has two layers of marzipan and is full refreshing flavours of cinnamon, lemon and orange. Karmakar and his team will present an elaborate spread of Easter-themed treats (simnel cake included) at the upcoming Easter Brunch Buffet on April 21.
1 c unsalted butter
¾ c + 1 Tbsp brown sugar
¼ c castor sugar
1 c cake flour
¼ c bread flour
½ tsp nutmeg
½ tsp cinnamon
1 tsp baking powder
3 ½ c candied mixed dry fruit, such as apricots, prunes, glacé cherries, raisins, and/or lemon and orange peel
2 ½ c almond paste/marzipan
In a mixing bowl, place butter, brown sugar, castor sugar, and salt. Start creaming the mix slowly at first then at high speed until fluffy.
On slow speed, add eggs.
Pass dry ingredients through a sieve and add to butter mixture.
Fold in candied mixed dry fruit.
Pour into desired cake ring.
Bake at 1700C/3400F for 45 to 50 minutes, until a nice golden colour. Test for doneness with a knife or wooden skewer.
Let cool to room temperature.
Cut the cake horizontally into two parts. Roll out the almond paste/marzipan so that a layer can be placed atop one, then put the other cake half on top.
Cover the cake completely with a layer of marzipan.
Conventionally 11, or occasionally 12, marzipan balls are used to decorate the cake.
Lightly toast the cake with a pastry blow torch.
Optional: decorate with dried apricot, figs, and/or cinnamon.