Wendy Barrie's simnel cake recipe with Spiced Orkney Rum

Watch more of our videos on Shots! 
and live on Freeview channel 276
Visit Shots! now
The Scottish Food Guide editor, campaigner and cook, shares her traditional recipe

Cake ingredients

100g butter

100g soft brown sugar

3 eggs

125g white flour

1 tsp baking powder

1 level tsp mixed spice

I measure of J Gow Spiced Orkney Rum

625g assorted vine fruits

25g almonds – broken up

1 lemon, zest only

1 orange, zest only

1 grated apple – no need to peel

beaten egg to glaze

apricot jam to glaze

Almond paste ingredients

200g ground almonds

200g caster sugar

1 egg

a splash of Spiced Orkney Rum

1 Line the base and sides of a 17cm round tin with parchment.

2 Place all almond paste ingredients in a bowl and work together into a dough using your hand. Set aside.

3 Preheat the oven to 175°C.

Hide Ad
Hide Ad

4 To make the cake, mix all the fruit and nut elements together in a bowl.

5 Cream the butter with the sugar, beating until light and fluffy.

6 Beat in the three eggs, one at a time, along with a spoonful of flour to prevent curdling.

7 Sieve the rest of the flour into the mixture, then gently fold in all remaining ingredients using a spatula.

Hide Ad
Hide Ad

8 Put half of the cake mixture into the prepared tin, then roll out just under half the almond paste into a circle on a surface (sprinkled with a light dusting of icing sugar) until it’s the right size to fit the tin.

9 Place this circle on top of the cake mix and cover it with the remainder of the mix, making a gentle hollow in the centre. (This should account for any rise in the cake, so you still get a flat top).

10 Put into the preheated oven for 45 mins. When the cake starts to turn golden on top, place a thick layer of parchment over it to prevent burning for the remainder of cooking time. After 45 mins reduce heat to 160°C and bake for another hour.

11 Test the cake with a skewer. It should come out clean. Give it a further 15 mins if necessary then test again. When it’s ready, set aside to settle for 15 mins before turning the cake out onto a cooling tray.

Hide Ad
Hide Ad

12 Set aside some marzipan for the ‘apostles’ and roll the remainder on a surface with a light dusting of icing sugar. It should be another circle to neatly fit on top of the cake.

13 When the cake is cold, brush the top with a thin layer of apricot jam and lay the marzipan on top. Use a knife to score the marzipan decoratively if wished and brush with beaten egg. Divide the remaining marzipan into 11 pieces and roll each into a ball. Apply in a circle evenly around the edge. Brush them with beaten egg too.

14 Toast in a very hot oven for 15 mins – keeping an eye on it – until the marzipan is toasted golden. Cool and serve.

For more of Wendy’s recipes, see www.scottishfoodguide.com

A message from the Editor:

Thank you for reading this article. We're more reliant on your support than ever as the shift in consumer habits brought about by coronavirus impacts our advertisers.

If you haven't already, please consider supporting our trusted, fact-checked journalism by taking out a digital subscription.

Related topics:

Comment Guidelines

National World encourages reader discussion on our stories. User feedback, insights and back-and-forth exchanges add a rich layer of context to reporting. Please review our Community Guidelines before commenting.