Try this alternative simnel cake if you are a chocolate lover or simply less keen on spices. In common with simnel cake tradition this chocolate simnel cake has a marzipan layer baked into the middle and 11 marzipan balls decorating the top that are said to represent the true disciples of Jesus.
|300 g||Ground Almonds|
|300 g||Icing Sugar|
|5 tbsps||Cold Coffee|
|150 g||Brown Sugar|
|200 g||Self Raising Flour|
|100 g||Dark Chocolate Drops|
|1 tbsp||Apricot Jam|
- Mix together the almonds, sugar and 2 tablespoons of sieved cocoa.
- Add the coffee and form into a dough. Divide into two balls of dough, cover and set these aside.
- Beat together the butter and the sugar until light and fluffy.
- Beat in the eggs and 1 tablespoon of the cocoa.
- Mix in the flour followed by the currants and chocolate drops.
- Press half the mixture into a greased and lined 20cm/8” round deep spring form tin.
- Take one ball of the almond paste, roll or pat it into a 20cm/8” circle and place it on top of the cake mixture.
- Spread the remaining cake mixture on top of the almond paste.
- Bake in a pre-heated oven for 1½/1¾ hours.
- Allow the cake to cool then run a knife around the cake edges and turn it out from its tin..
- Brush the top of the cold cake with the apricot jam.
- Take the second ball of almond paste and break off enough to make 11 marble sized pieces.
- Roll out the remaining almond dough into a circle 20cm/8” round using the springform tin base as a guide.
- Place the almond dough circle on top of the apricot jam.
- Rol/the 11 almond paste ballsin the last tablespoon of t cocoa. Press them onto the top of the cake, moistening the base of each slightly if the do not stick.
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Temperature & cooking time:
160ºC/Fan 140º/300ºF/Gas Mk3 for 1½/1¾ hours
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.