Lætare Cake
The Lætare Sunday cake, also known as simnel cake, features alternating layers of marzipan and fruit-filled cake. Almond buttercream covers the top along with the eleven candied balls that represent the eleven disciples, besides Judas, directing the attention of all who prepare and eat this cake towards the upcoming Holy Week.
Servings: 11 people
Ingredients
Cake Batter
- ¾ C unsalted butter
- 1 ¾ C granulated sugar
- 4 large eggs
- 2 C all-purpose flour sifted
- 1 tsp salt
- 1 C raisins
- ⅓ C dried apricots
- ⅓ C blueberries
- 1 recipe Marzipan see below
- 1 recipe almond buttercream icing see below
Marzipan
- 2 C blanched almonds (you can also substitute almond flour)
- 2 C confectioners' sugar divided
- 2 tsp almond extract
- 2 tsp light corn syrup
- 2 tbsp egg white
Almond Buttercream Icing
- ½ C (1 stick) unsalted butter softened
- 1 16 oz. package confectioners' sugar divided
- ⅓ C milk
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
Cake
- Prepare marzipan recipe and chill in the fridge for at least 1 hour.
- 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.
- 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.
- 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.”
- 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.
- 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.
- Make the homemade almond buttercream icing. Spread the icing on the top of the cake.
- 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
- Combine the almonds and ½ cup of the confectioners’ sugar in a food processor. Pulse the mixture until it’s well blended.
- 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.
- 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
- Beat butter and 1 cup confectioners' sugar with an electric mixer until blended.
- Add the remaining sugar and milk, beating until it is well blended and without lumps.
- Add extracts and beat at medium speed until spreading consistency.