Easter just isn’t Easter without a suitable bake. And as far as I’m concerned it’s all the better for the inclusion of chocolate. So, with that in mind, I wish you all a very Happy chocolate filled Easter and hope you enjoy my Simnel Mincemeat Easter Cake with chocolate apostles.
We’re just off to my mother’s for lunch which will be followed later by an Easter tea. She normally makes a traditional simnel cake which is always moist, almondy and delicious. This year she didn’t manage to make one, so I’ve jumped into the break. Guests will be partaking of my Easter cake instead. Due to the short notice, I made it with mincemeat. I’ve used mincemeat to make light fruitcakes with great effect before, so I knew it would work, as evidenced by my figgy almond and whisky cake and fig and mincemeat cake.
Although Christmas was a few months ago now, I had a surprise delivery of Dr Oetker chocolate the other day. With a box so generous it was hard to lift, I knew whatever cake I made, it would have to feature chocolate. I reckoned chocolate truffles flavoured with Amaretto would make a nice change from the usual marzipan balls which represent the eleven apostles; the twelfth apostle Judas is traditionally banished for having been a naughty boy. I made plenty more than eleven so I had homemade truffles to gift to my Mother and CT for Easter; the odd one might have made its way to me too – I call it commission.
Dr Oetker Baking Chocolate
Dr Oetker is a German company that produces an extensive range of cooking and baking products that are widely available in UK supermarkets. They have a good selection of chocolate suitable for use in baking: 26% white chocolate, 35% milk chocolate, 72% dark chocolate and a wonderfully dark 90% chocolate. I also used their baking powder, cocoa powder and marzipan in my Easter cake as I happened to have these in the house.
Other Simnel Easter Cake Recipes You Might Like
- Simnel cake via Supper in the Suburbs
- Simnel cake with homemade marzipan via Tin and Thyme
- Traditional simnel cake via Rachel Cotterill
- Simnel cake slice via Farmersgirl Kitchen
Simnel Easter Cake. PIN IT.
Thanks for visiting Tin and Thyme. If you make this simnel mincemeat Easter cake, I’d love to hear about it in the comments below. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Simnel Mincemeat Easter Cake – The Recipe
Simnel Mincemeat Easter Cake with Chocolate Truffle Apostles
- 160 g unsalted butter
- 130 g light muscovado sugar
- 80 g wholemeal flour
- 80 g plain white flour
- 75 g ground almonds - I ground my own for a fresher flavour
- 1 ½ tsp baking powder
- 3 large eggs - I used duck eggs
- 1 small jar of mincemeat (8 tbsp) I used my homemade chocolate mincemeat
- 2 tbsp Amaretto
- 200 g Marzipan
- 150 g 35% milk chocolate - finely chopped
- 100 g 72% dark chocolate - finely chopped
- 1 tbsp Amaretto
- 20 g cocoa powder
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour and baking powder. Stir until just combined.
- Add the mincemeat and stir.
- Add the ground almonds and stir, followed by the Amaretto until just combined.
- Spoon the batter into a buttered 23cm (9") silicone mould or lined tin. Bake at 170°C for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
- Roll the marzipan out to a size to cover the top of the cake. Place on top and trim the edges.
- Place under a hot grill to bronze the marzipan a little or use a chef's blow torch - be careful as it can burn very easily.
- Place the chocolate into a heat proof bowl.
- Bring the double cream to a near boil and pour over the chocolate. Leave to stand for a few minutes.
- Stir from the centre outwards until everything is melted, smooth and amalgamated. If the chocolate doesn't quite melt, place the bowl over a pan of hot water and continue to stir until just melted.
- Stir in the Amaretto.
- Leave the ganache to set in a cool place for a couple of hours or so.
- Take walnut size balls of the ganache and roll in the cocoa powder. I did this between the palms of my hands, but it's a messy business and a melon baller or similar gadget might be a wiser choice. I made 30, but some of mine were a little on the generous side.
I’m sending this Easter cake to Casa Costello and Maison Cupcake for Bake of the Week.
Thanks to Dr Oetker for the chocolate. I received no other remuneration for the post. I was not asked to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.