Easter Simnel Ring Cake
A delicate, and moreish cake! We have turned the traditional simnel cake into a ring, and dusted the marzipan decorations with Rainbow Dust Sparkle Dust to give them a beautiful shimmer. How can anyone resist?! To find out more about the Rainbow Dust Sparkle Dusts used in this recipe, please click here.
Top Tips:
- For a more traditional finish, you can create a diamond pattern by running a knife loosely along the marzipan in diagonal lines.
- The marzipan balls also work well with lustres. For the full range of Rainbow Dust lustres, please click here.
Uploaded by Janine Pope
Skill Level
Intermediate
Serves
12 people
Baking ingredients
- Prepare your equipment: 20cm ring shaped cake tin, circle cutter, 3 x food bags, blow torch (optional), pastry brush
- 175 g butter or margarine
- 175 g soft brown sugar
- 3 medium eggs- beaten
- 175 g plain flour
- 1 pinch salt
- 12 tsp ground mix spice
- 350 g mixed fruit- raisins, currants and sultanas
- 1 tsp lemon zest
- 500 g Renshaw Original Marzipan
Decorating ingredients
- 500 g Renshaw Original Marzipan
- Rainbow Dust Golden Belle Sparkle Dust
- Rainbow Dust Snow White Sparkle Dust
- Rainbow Dust Ruby Slipper Sparkle Dust
- Rainbow Dust Click Twist Edible Glue Brush
- Apricot jam
Renshaw products used
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Instructions
Baking the cake:
Step 1
Preheat oven to 140°C/275°F/gas mark 1.
Step 2
Grease and line an 18cm ring cake tin with baking paper.
Step 3
Cream the butter and soft brown sugar together until pale and fluffy.
Step 4
Add the egg, little by little, beating well between each addition. Sift in the plain flour, salt and mixed spice and mix in thoroughly.
Step 5
Finally, add the mixed dried fruit and grated lemon zest and stir into the mixture.
Step 6
Take 300g of Renshaw Original Marzipan and knead until pliable. Roll out on a surface lightly dusted with icing sugar to a 12mm thickness.
Step 7
Place the cake tin on top of the marzipan & gently cut around it with a knife.
Step 8
Then use a cutter the same size (we used 5cm diameter) as the middle of the ring cake tin and cut out a hole in the centre of the piece of marzipan.
Step 9
Add half the cake mixture to the tin and smooth the top to create a flat surface.
Step 10
Place the disc of marzipan over the cake mixture and then pour the rest of the cake mixture on top of the marzipan.
Step 11
Bake in the pre-heated oven for 1 1/2 hours. Test if the cake is ready by inserting a skewer in the middle. If the skewer comes out clean, the cake is ready.
Step 12
Leave to cool in the tin on a wire rack.
Step 13
Decorating the cake
Step 14
When the cake is cool, warm the apricot jam and paint it onto the cake using a pastry brush.
Step 15
Take 300g of Renshaw Original Marzipan and knead until pliable. Roll out on a surface lightly dusted with icing sugar to a 12mm thickness.
Step 16
Place the cake tin on top of the marzipan & gently cut around it with a knife.
Step 17
Then use a cutter the same size (we used 5cm diameter) as the middle of the ring cake tin and cut out a hole in the centre of the piece of marzipan.
Step 18
Place the marzipan on top of the cake.
Step 19
Using your fingers, gently pinch the marzipan around the edge of the cake to create a crimped effect.
Step 20
Repeat this crimping effect for the hole in the middle of the cake too.
Step 21
If you want to create a burnt effect, use a blow torch to quickly colour the marzipan. You can also achieve this effect by grilling on a high heat for approx. 20 seconds.
Step 22
Using the remaining marzipan, knead until pliable, and shape into eleven balls of different sizes. Take three food bags, and place four balls into two and three balls into the third.
Step 23
Place a sprinkle of Rainbow Dust Sparkle Dust into each bag (one colour for each bag) and give them a good shake until the dust has been even distributed over the marzipan balls.
Step 24
Attach the balls to the cake using the Rainbow Dust Edible Glue Brush.