Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, simnel cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Simnel cake is a traditional Easter fruitcake, packed with dried fruit and spices and topped with sweet marzipan. This traditional Easter cake is not often seen these days. A simnel cake is a key part of Easter baking.
Simnel cake is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Simnel cake is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook simnel cake using 30 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Simnel cake:
- Take For the marzipan:
- Take 100 g ground almonds
- Make ready 100 g icing sugar, plus extra to dust
- Make ready 2 free-range egg yolks
- Make ready 2 tbsp. lemon juice
- Prepare For the cake:
- Get 5 tbsp. milk
- Make ready 1 good pinch of saffron
- Get 150 g raisins
- Get 150 g sultanas
- Make ready 40 g brandy, vin santo or white rum
- Take 50 g bleached almonds
- Make ready 175 g plain flour
- Get 1 tsp baking powder
- Make ready 45 g ground almonds
- Prepare 1/2 tsp fine salt
- Get 2 tsp mixed spice
- Prepare 180 g butter, at room temperature
- Take 180 g soft, light brown sugar
- Prepare 3 eggs
- Get 1 tbsp. golden syrup
- Make ready zest of 1 lemon and 1 orange
- Take 50 g glacé cherries, halved
- Make ready 50 g mixed peel
- Take apricot jam, to brush over the cake
- Get For the icing:
- Prepare 30 g caster sugar
- Get 25 g butter
- Take 20 g lemon juice
- Make ready 110 g icing sugar
We've got light and fruity simnel cakes. I've never attempted a Simnel Cake before as my late mother traditionally made our family cake, but I decided to make this as a reminder of happy Easters spent together. This recipe was easy to follow. Simnel cake is that rare thing - an Easter treat that doesn't contain even a whiff of chocolate.
Instructions to make Simnel cake:
- Put the raisins and sultanas in a mixing bowl or a small zip lock bag. Heat up the spirits to almost boiling, pour it into the fruit and mix well. Seal the bag or cover the bowl and leave for a few hours, best overnight, to soak.
- Butter and line with parchment a 20cm deep cake tin. Prepare another disc of parchment the size of the tin to place on top of the cake, to stop it from burning. Preheat the oven to 150C/300F/gas 2.
- Warm up the milk and put the saffron strands into it to soak. Toast the almonds in a dry frying pan or in hot oven on a baking tray for 10-15 minutes until they turn golden. Cool and chop roughly.
- Mix the flour with the baking powder, ground almonds, salt and mixed spice and put to one side. Beat the butter in an electric mixer, add the sugar and beat well until the mixture turns pale and fluffy. Add the eggs, one at a time, beating continuously, alternating with a little flour mix. Beat in the rest of the flour, golden syrup, zest and the milk with saffron.
- Drain the soaked fruit if necessary – but all the liquid should have been absorbed. Stir them into the cake batter together with the chopped almonds, peel and glace cherries.
- Take the marzipan out of the fridge and roll it out on a surface dusted with icing sugar to a disc the size of your tin. Spoon half the cake batter into the tin, place the marzipan disc in and spoon the rest of the cake mix on top.
- Smooth the surface with a spatula and place the parchment disc on top.
- Bake the cake for about 1 ¾ - 2 hours until a skewer inserted in the middle (not too deep because of the marzipan layer) comes out clean. Cool in the tin, unmould and brush the top and sides with the apricot jam warmed up slightly in a small pan.
- To make the icing, bring the butter, caster sugar and lemon juice to the boiling point then pour over the icing sugar. Whisk to a smooth paste, add some yellow food colouring for extra Easter cheer.
- Spread the icing over the top of the cake with a palette knife, making sure no crumbs mix into the icing and spoil the effect. Leave to set.
Instead, this richly-fruited confection is topped with sweet, nutty marzipan, making it perfectly suited to end the. Simnel Cake is an Easter classic - apparently it has been eaten since Medieval times as both a sweet treat and a symbolic ritual and traditionally is made as one large cake topped. The Simnel cake is an age old tradition for Mothers Day and dates right back to medieval times There is no single recipe for Simnel cake and each region of England had its own version which - of. The Simnel Cake has a very long history dating back to Medieval times. Simnel Cake - a British Easter tradition.
So that’s going to wrap it up with this exceptional food simnel cake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
