Simnel Cake

Ingredients

• 1 packet Green's Almond Sponge Mixture
• 6 ozs. Flour
• 6 ozs. Buttery
• 8 ozs. Currants
• 4 ozs. Finely sliced Peel
• 3 Eggs
• 6 ozs. Ground Almonds
• 9 ozs. Castor Sugar
• 1 Egg

Method

1. 1

   Mix together the Sponge Mixture, Flour and Salt.

2. 2

   Whisk the Eggs.

3. 3

   Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg until all is used up.

4. 4

   Then add the Fruit and beat all well together.

5. 5

   Put half the mixture into a well-greased and floured Tin, then a layer of Almond Paste, and lastly, the remainder of the Mixture.

6. 6

   Bake in a fairly slow oven for 14 to 2 hours.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 5. The excerpt below is the record exactly as published.

2 ozs. Ground Almonds, a pinch of Salt, 4 ozs. Butter, 3 ozs. Currants, 2 ozs. Sultanas, 2 ozs. Mixed Peel (finely sliced), 1 tablespoonful Marmalade, 2 Eggs, and 2 tablespoonsful Milk. METHOD.—Mix together the Sponge Mixture, Flour, Ground Almonds and Salt... Cream the Butter and add by degrees first a little of the dry ingre- dients and then some of the Egg and Maik, until all is used) up. Add) aie Marmalade and the Fruit and beat all well together. Put into a well-greased Cake Tin and bake in a moderate oven for about 14 hours. (Regulo Setting No. 3) SIMNEL CAKE. INGREDIENTS.—l packet Green's Almond Sponge Mixture, 6 ozs. Flour, 6 ozs. Buttery, 8 ozs. Currants, 4 ozs. Finely sliced Peel, 3 Eggs, and a good pinch of Salt. FoR THE ALMOND PASTE.—6 032s. Ground Almonds, 9 ozs. Castor Sugar, 1 Egg. : METHOD.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs. Cream the Butter and add by degrees first a little of the dry ingre- dients and then some of the Egg until allisused up. Then add the Fruit and beat all well together. Put half the mixture into a well-greased and floured Tin, then a layer of Almond Paste, and lastly, the remainder of the Mixture. Bake in a fairly slow oven for 14 to 2 hours. If the top of the Cake when done isnot very level, cut a thin piecevo1 Now brush the top of the Cake with a little beaten Egg or Egg and Milk and place the other portion of Almond Paste on the top. Brush over the Almond Paste with the Egg and put the Cake back into the oven until the Almond Paste is slightly browned. To make the Almond Paste, knead thoroughly together the Ground Almonds, Sugar and Egg, divide into two equal portions, and roll each out to fit inside the Cake Tin. (Regulo Setting No. 3) ICED CREAM SANDWICH. Ice a Victoria Sandwich (see page 4), with Green’s Fondant Icing (Chocolate, Strawberry, or Standard Flavour) see page 21, having first filled it with Whipped Cream or one of the delightful Fondant Icing Fillings which are described on page 22. CHRISTMAS CAKE. INGREDIENTS.—l packet Green's Sponge Mixture, Almond Flavour, 3 ozs. Plain Flour, 6 ozs. Butter, 4 Ib. Currants, 4 lb. Sultanas, 4 ozs. Finely Cut Peel, 2 ozs. Finely Chopped Almonds, 4 Teaspoonful Mixed Spice, 3 fairly large Eggs, a good pinch of Salt. MetTHop. — Mix together the dry ingredients, whisk the Eggs with the Salt. Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg = until allis used up. Beat to a smooth consistency, then add the Fruit and the Chopped Almonds and mix well. Use: ya) cake-tin ,.of “apoutrjim diameter, line well with Paper and Grease and Flour thoroughly. Put in the cake mixture, spread well to the sides of the tin and bake in a slow oven for about 3 hours. Cover with Almond Paste, and Ice with Royal Icing (see pages 21 and 22). (Regulo Setting No. 2) ICED ALMOND BISCUITS. INGREDIENTS.—1 packet Green's Almond Sponge Mixture

Cook this with the app: pantry check, scaling, and the assistant.