Chocolate, orange & almond simnel cake

Chocolate, orange & almond simnel cake

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(17 ratings)

Prep: 40 mins Cook: 50 mins

More effort

Cuts into 12 slices
A rich, indulgent Easter treat with orange frosting and homemade chocolate marzipan, great for those who don't like traditional fruit cake

Nutrition and extra info

  • Undecorated cake can be frozen

Nutrition: per serving

  • kcal1148
  • fat71g
  • saturates38g
  • carbs123g
  • sugars93g
  • fibre3g
  • protein12g
  • salt0.99g
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Ingredients

  • 250g slightly salted butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g orange-flavoured plain chocolate or 100g plain chocolate plus 2 tsp orange extract
  • 400g plain flour
  • 500g golden caster sugar
  • 25g cocoa, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml tub buttermilk
  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the marzipan

  • 85g golden caster sugar
  • 100g icing sugar, plus extra to decorate
  • 200g ground almond
  • 50g cocoa powder, plus extra for dusting
  • 1 egg, plus 1 yolk, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the frosting

  • 2 x 250g/9oz tubs mascarpone
  • 250g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g icing sugar
  • zest 2 oranges plus 100ml juice
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of two deep 23cm cake tins. Boil the kettle. Put the butter and chocolate in a small pan and gently heat, stirring, until completely melted. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in your largest mixing bowl. Whisk the eggs, buttermilk, orange zest and juice together in a jug. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 150ml boiling water and whizz briefly with an electric whisk until the cake batter is lump-free. Divide between the tins and bake for 45 mins – swapping the tins round after 30 mins if on different shelves. To test they’re done, push in a skewer and check that it comes out clean. Cool the cakes in their tins.

  2. Meanwhile, make the marzipan. Mix the sugars, ground almonds and cocoa in a bowl. Make a well in the middle, tip in the egg and egg yolk and mix together with a cutlery knife before kneading with your hands to a smooth ball. Wrap in cling film and set aside. Will keep in the fridge for 1 week if making ahead.

  3. Make the frosting: beat the mascarpone and butter together until smooth. Sift in the icing sugar, add the zest and juice, then beat again until combined.

  4. To assemble, split each cake in half horizontally. Dot a little frosting on your serving plate and sit one of the cake halves on top. You’ll use about half the frosting to sandwich the cakes together – spread the plated-up cake with some frosting, then repeat to sandwich the remaining cakes on top. Brush the top of the cake with a tiny bit more frosting.

  5. Roll out the marzipan, on a dusting of cocoa if you need, to a rough 27cm circle. Using your cake tin like a cookie cutter, stamp out a marzipan circle, then carefully lift this onto the top of your cake. Roll the remaining marzipan into 11 small balls and stick them on top, using a little more frosting or water like glue. Spread the remaining frosting round the outside of the cake, then dust the top with a little more cocoa and icing sugar.

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Comments (22)

vbbears536's picture

This was a big hit in our house, although the frosting didn't seem to like itself... maybe using the mascarpone at fridge temperature caused it to separate, so it didn't look quite so pretty, but everyone enjoyed it - got lots of compliments!

fkheyish's picture

are the comments working?

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