by Sophie Spurgeon
Traditionally, Simnel cake is a light fruit cake baked during the Easter period. Made with saffron, lemon, currants and almonds, the cake is layered with almond marzipan and topped with 11 toasted marzipan balls. The 11 marzipan balls represent the 11 apostles that attended the Last Supper, minus Judas, the betrayer of Jesus.
The tradition of Simnel cake is questionable, with several alleges of its origin. The first being that it was a cake intended for the middle Sunday of Lent, when the forty day fast is relaxed. It is believed that girls in service would bake them to take home on Mothering Sunday. Another being that siblings could not decide whether to make a sponge or fruit cake for Easter, so made both. There is also a legend that it was invented by Lambert Simnel in the 15th Century.
In the 15th Century, at the age of 10, Lambert Simnel was tutored by Richard Simon, an Oxford-trained priest. Simon taught him courtly manners and etiquette with the intention of making him a King.
He was initially trained to impersonate Richard, Duke of York, the younger son of Edward IV. However, the plan changed when the Earl of Warwick, another Yorkist claimant to the throne, died during his imprisonment at the Tower of London. Simon spread a rumour that Warwick had in fact escaped and was seeking shelter with him.
Simnel was taken to Ireland by Simon where the Earl of Kildare, head of the Irish government, supported the story and was even willing to invade England to overthrow King Henry VII with them. In May 1487, Simnel was crowned King Edward VI by Lord Kildare and an army of Irish soldiers was formed.
Along the way Simnel's army gained support. The Earl of Lincoln claimed to have taken part in Warwick's supposed escape from imprisonment. Warwick's aunt, Margaret of York, collected 2,000 Flemish mercenaries and shipped them to Ireland. In June, Simnel's army (mainly Flemish and Irish) landed in Lancashire and were joined by some English supporters. During a clash with the King's army at the Battle of Stoke Field, Kildare was captured and Lincoln killed. Simon narrowly escaped execution due to his priestly status and was instead imprisoned for life.
Although Simnel was taken prisoner, to show Henry VII's lenience, he was pardonned and employed as a scullion to the royal kitchen. It is believed this is where he created the recipe for Simnel cake.
Sinful Chocolate Simnel Cake
(Cake adapted from April 2010 BBC Good Food)
Chocolate and almond cake:
250g unsalted butter, plus extra for greasing
100g dark chocolate (at least 70% cocoa solids)
400g plain flour
500g golden caster sugar
25g cocoa, plus extra for dusting
1 teaspoon bicarbonate of soda
2 eggs
284ml buttermilk
zest and juice of 1 orange
150ml boiling water
Preheat the oven to 180oc. Grease and line two deep 23cm cake tins.
Boil the kettle. Melt the butter and chocolate in a small pan over a low heat, stirring, until melted. In a large mixing bowl, mix together the flour, sugar, cocoa, bicarbonate of soda and a pinch of salt. In a jug, whisk the eggs, buttermilk, orange juice and zest together. Scrape the melted chocolate mixture and egg into the dry ingredients. Add 150ml of boiling water and briefly mix with an electric whisk to ensure everything is well incorporated. Divide between the two tins and bake for 45 minutes. Once baked, a skewer will come out cleanly. Cool the cakes in their tins.
Chocolate marzipan:
85g golden caster sugar
100g icing sugar, plus extra to decorate
200g ground almonds
50g cocoa powder, plus extra for dusting
1 egg, plus 1 yolk, beaten
Whilst the cakes are cooling, mix the sugars, ground almonds and cocoa in a bowl. Make a well and pour in the egg and egg yolk. Stir with a cutlery knife before kneading with your hands to a smooth ball. Wrap in cling film and set aside.
(The marzipan will keep in the fridge for up to a week).
Chocolate buttercream:
300g unsalted butter, softened
500g icing sugar, sifted
100g dark chocolate
Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the bowl does not touch the water. Once fully melted, set aside to cool. In a mixer, beat together the butter and icing sugar until fluffy. Add the slightly cooled chocolate and continue to mix until well combined.
To assemble:
Split each of the cakes in two using a serrated knife. Sandwich the marzipan between two big sheets of marzipan and roll out to approximately 3mm. Using a cake tin for a guide, cut the marzipan into four circles. Sandwich each layer together with a circle of marzipan and buttercream. To finish, spread the remaining frosting round the outside of the cake. Decorate with mini eggs and dust with cocoa.
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