Ingredients for Traditional British Mothering Sunday Simnel Cake
- Icing Sugar
- Ground Almonds
- Egg Yolk
- Orange Juice
- Almond Essence
- Plain Flour
- Salt
- Nutmeg
- Cinnamon
- 100g currants
- 100g sultanas
- 150g mixed peel
- 225g unsalted butter, softened
- Caster Sugar
- 4 large eggs
- 100ml milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Traditional British Mothering Sunday Simnel Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Traditional British Mothering Sunday Simnel Cake
- Preheat oven to 150°C (300°F/Gas Mark 2). Grease and flour a 20cm (8-inch) round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Sift together the flour, mixed spice, and baking powder. Gradually add to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the mixed peel, currants, raisins, and sultanas.
- Pour the batter into the prepared tin and bake for 100-120 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Meanwhile, prepare the almond paste: Knead the almond paste until smooth and roll it out to a circle slightly larger than the cake.
- Place the rolled-out almond paste on top of the cooled cake, gently pressing it down to cover the top.
- Roll small portions of almond paste into 11 small balls for the apostles.
- Arrange the 11 almond paste balls on top of the almond paste layer.
- Decorate the cake with crystallized flowers and tie a yellow ribbon around the sides.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
604g
Fat
86g
Carbs
70g
