Laetare Cake

History

Lætare cake, or simnel cake, is a historic Lenten tradition that can be traced back to medieval times.

It was later made popular by its celebration in the United Kingdom during the seventeenth and eighteenth centuries when the dessert began to be prepared on Lætare, the fourth Sunday in Lent.

This Sunday was also known as Mothering Sunday because of the traditional introit’a depiction of Jerusalem as a mother. So on this day, people would go to their “mother church” (where they were baptized and confirmed), and servants would go home to visit their mothers, taking food and money back to their families. The cake was well received by their families, as this mid-Lenten Sunday was a day when rules about fasting were temporarily relaxed in anticipation of Easter.

Lætare Cake

If you’re observing the Church’s traditional fast or simply abstaining from certain types of sweets during the forty days of Lent, perhaps you will find this cake to be a welcome treat that still fits the spirit of the season. But even if your Lenten observance isn’t usually dietary in nature, a Lætare cake is a fun and delicious opportunity to teach family and friends about this special day in the Church’s year and how the Church has observed it in the past.

Its marzipan filling and the decoration of eleven candied balls placed on its top are just two of the most distinctive things about a simnel cake.  These eleven balls represent the eleven disciples, besides Judas, directing the attention of all who prepare and eat this cake towards the upcoming Holy Week.

Cutting the cake into eleven equal parts is one of the most fun challenges about making this recipe! Additionally, don’t be disheartened when assembling the cake. The sticky dough and marzipan layers can seem difficult to handle at first, but be patient and trust that it will all turn out beautifully (and most importantly, it will be delicious!)

Lætare Cake Recipe

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter

1 3/4 cups granulated sugar

4 large eggs

2 cups all-purpose flour, sifted

1 teaspoon salt

1 cup raisins

1/3 cup dried apricots

1/3 cup dried blueberries

1 Recipe of Marzipan (see below)

1 Recipe Almond Buttercream Icing (see below)

Instructions:

1. Prepare marzipan recipe and chill in the fridge for at least 1 hour.
2. Preheat the oven to 350 degrees F. Line the bottom of an 8-inch springform pan with parchment paper and butter the paper and sides of the pan.
3. Chop raisins, apricots, and blueberries in a food processor. Dust them with a little flour and set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Sift flour with salt, gradually adding it to the mixture. Fold in the chopped fruit. The dough should be very thick and sticky.
4. Spread ⅓ of the batter into the prepared springform pan. Divide the marzipan roll into thirds. Roll out ⅓ of the marzipan to make an 8-inch round circle and put it over the first layer of batter in the springform pan. Then spread the next ⅓ of the batter over the marzipan circle. Roll out the second third of the marzipan to make another 8-inch round circle and place it over the second layer of batter. Finally, spread the remaining third of the batter over the second marzipan circle. Place the last third of the marzipan roll into the fridge to be used later for the “disciples.”
5. Bake the cake in the preheated oven for about 1 hour and 5 minutes or until it is golden brown and springs back when touched.
6. Run a knife around the edge of the pan to prevent sticking. Then, let the cake cool completely in the pan before turning out on a cooling rack so that the cake will keep its shape. Place cake in the fridge to expedite the cooling process, if needed.
7. Make the homemade almond buttercream icing. Spread the icing on the top of the cake.
8. Finally, use your last third of the marzipan roll to make 11 balls representing the 11 faithful disciples. Evenly space your disciples on the outside edge of the top of the cake. Enjoy!

Marzipan

2 cups blanched almonds

2 cups confectioners’ sugar, divided

2 teaspoons almond extract

2 teaspoons light corn syrup

2 tablespoons egg white

Instructions:

1. Combine the almonds and ½ cup of the confectioners’ sugar in a food processor. Pulse the mixture until it’s well blended.
2. Then, add the remaining confectioners’ sugar as well as the almond extract and light corn syrup. Process on high for one minute until the mixture is well mixed.
3. Finally, add the egg white and process until the mixture forms a ball. Remove the marzipan from the food processor and form into a log. Wrap it tightly with plastic wrap and refrigerate, at least 1 hour, until firm.

Almond Buttercream Icing

1/2 cup (1 stick) unsalted butter, softened

1 (16 oz.) package of confectioners’ sugar, divided

1/3 cup milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Instructions:

1. Beat butter and 1 cup confectioners’ sugar with an electric mixer until blended.
2. Add the remaining sugar and milk, beating until it is well blended and without lumps.
3. Add extracts and beat at medium speed until spreading consistency.