Pontic Greek-style Simnel Cake

Ingredients

In this Pontic Greek adaptation of the Simnel Cake, we incorporate the flavors and ingredients of Pontic Greek melomakarono. The traditional almond paste filling is enhanced with the addition of honey and orange zest, giving it a distinct Pontic Greek twist. The cake is also adorned with toasted almonds, a nod to the Pontic Greek tradition of using almonds in their desserts. These modifications infuse the cake with the unique flavors and cultural heritage of Pontic Greek cuisine. We alse have the original recipe for Simnel Cake, so you can check it out.

• 250g (1 ¾ cups) all-purpose flour 250g (1 ¾ cups) all-purpose flour
• 2 tsp baking powder 2 tsp baking powder
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• ¼ tsp salt ¼ tsp salt
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 200g (1 ½ cups) mixed dried fruits (such as raisins, currants, and chopped dates) 200g (1 ½ cups) mixed dried fruits (such as raisins, currants, and chopped dates)
• 100g (⅔ cup) chopped walnuts 100g (⅔ cup) chopped walnuts
• 100g (⅔ cup) chopped almonds 100g (⅔ cup) chopped almonds
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 tsp vanilla extract 1 tsp vanilla extract
• 200g (1 ½ cups) almond flour 200g (1 ½ cups) almond flour
• 200g (1 cup) powdered sugar 200g (1 cup) powdered sugar
• 2 tbsp honey 2 tbsp honey
• Zest of 1 orange Zest of 1 orange
• 2 large eggs 2 large eggs
• 1 tsp almond extract 1 tsp almond extract
• 100g (¾ cup) whole almonds, toasted (for decoration) 100g (¾ cup) whole almonds, toasted (for decoration)
• Apricot jam, for glazing Apricot jam, for glazing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 52g, 32g
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake tin.
2. 2.
   In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, until well combined.
5. 5.
   Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. 6.
   Stir in the mixed dried fruits, walnuts, almonds, lemon zest, orange zest, and vanilla extract.
7. 7.
   Pour half of the batter into the prepared cake tin and spread it evenly.
8. 8.
   In a separate bowl, prepare the almond paste filling by combining the almond flour, powdered sugar, honey, orange zest, eggs, and almond extract. Mix until well combined.
9. 9.
   Spread the almond paste filling evenly over the batter in the cake tin.
10. 10.
    Pour the remaining batter over the almond paste filling, spreading it carefully to cover the filling completely.
11. 11.
    Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
12. 12.
    Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
13. 13.
    Once the cake has cooled, brush the top with apricot jam and arrange the toasted almonds in a decorative pattern.
14. 14.
    Optionally, place the cake under a broiler for a few minutes to lightly toast the almonds and create a glossy finish.
15. 15.
    Serve the Pontic Greek-style Simnel Cake at room temperature and enjoy!

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry pan over medium heat until they turn golden brown and release a fragrant aroma. Be careful not to burn them.
• Mixed dried fruits — Soak the dried fruits in warm water or orange juice for 10 minutes before using to ensure they are plump and moist.

Tips & Tricks

• For a richer flavor, soak the dried fruits in rum or brandy overnight before using them in the cake.
• If you prefer a stronger almond flavor, add a few drops of almond extract to the cake batter.
• To ensure the almond paste filling is smooth, sift the powdered sugar before using it.
• If you don't have almond flour, you can grind blanched almonds in a food processor until they reach a fine texture.
• To make the cake more festive, decorate it with colorful sprinkles or edible flowers.

Serving advice

Serve the Pontic Greek-style Simnel Cake as a centerpiece dessert during festive occasions or enjoy it with a cup of tea or coffee for a delightful afternoon treat. Slice the cake into wedges and serve it on a decorative platter.

Presentation advice

To enhance the presentation of the Pontic Greek-style Simnel Cake, dust the top with powdered sugar before adding the toasted almonds. You can also place a few fresh orange slices or lemon zest curls around the cake for an elegant touch.