Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, simnel cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Simnel cake is a traditional Easter fruitcake, packed with dried fruit and spices and topped with sweet marzipan. Simnel cake has long been a traditional treat at Easter Time but somehow it is being lost. 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.
Simnel cake is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Simnel cake is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have simnel cake using 30 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Simnel cake:
- Make ready For the marzipan:
- Prepare 100 g ground almonds
- Get 100 g icing sugar, plus extra to dust
- Take 2 free-range egg yolks
- Prepare 2 tbsp. lemon juice
- Take For the cake:
- Prepare 5 tbsp. milk
- Prepare 1 good pinch of saffron
- Prepare 150 g raisins
- Make ready 150 g sultanas
- Get 40 g brandy, vin santo or white rum
- Take 50 g bleached almonds
- Get 175 g plain flour
- Prepare 1 tsp baking powder
- Make ready 45 g ground almonds
- Prepare 1/2 tsp fine salt
- Make ready 2 tsp mixed spice
- Take 180 g butter, at room temperature
- Take 180 g soft, light brown sugar
- Take 3 eggs
- Get 1 tbsp. golden syrup
- Take zest of 1 lemon and 1 orange
- Make ready 50 g glacé cherries, halved
- Prepare 50 g mixed peel
- Take apricot jam, to brush over the cake
- Make ready For the icing:
- Make ready 30 g caster sugar
- Prepare 25 g butter
- Make ready 20 g lemon juice
- Make ready 110 g icing sugar
Capture the traditional marzipan flavour of simnel in a range of Easter bakes. We've got light and fruity simnel cakes. This delicious fruit and marzipan concoction is an Easter classic. The definitive Easter dessert, Mary Berry's simnel cake is the perfect bake to share with your family over.
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.
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. A proper Easter bake. "This traditional Easter treat is a great one to make with kids - they'll love rolling out the marzipan, but leave any. The simnel cake is a classic cake for Easter appears sometime around the end of Lent. The cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of seasonal. A rich fruit cake which includes lumps of marzipan stirred into the mixture that melts and combines with all the other flavours during cooking.
So that’s going to wrap it up for this special food simnel cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
