Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, simnel cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Simnel cake is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Simnel cake is something which I have loved my whole life.
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. We've got light and fruity simnel cakes, muffins, tarts and even a cocktail.
To begin with this recipe, we must first prepare a few ingredients. You can have simnel cake using 30 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Simnel cake:
- Prepare For the marzipan:
- Make ready 100 g ground almonds
- Make ready 100 g icing sugar, plus extra to dust
- Get 2 free-range egg yolks
- Take 2 tbsp. lemon juice
- Prepare For the cake:
- Take 5 tbsp. milk
- Take 1 good pinch of saffron
- Take 150 g raisins
- Take 150 g sultanas
- Take 40 g brandy, vin santo or white rum
- Prepare 50 g bleached almonds
- Make ready 175 g plain flour
- Prepare 1 tsp baking powder
- Get 45 g ground almonds
- Get 1/2 tsp fine salt
- Prepare 2 tsp mixed spice
- Prepare 180 g butter, at room temperature
- Prepare 180 g soft, light brown sugar
- Make ready 3 eggs
- Make ready 1 tbsp. golden syrup
- Take zest of 1 lemon and 1 orange
- Make ready 50 g glacé cherries, halved
- Make ready 50 g mixed peel
- Take apricot jam, to brush over the cake
- Prepare For the icing:
- Take 30 g caster sugar
- Take 25 g butter
- Make ready 20 g lemon juice
- Prepare 110 g icing sugar
Sally's recipe has a surprise marzipan layer and is packed full of delicious fruits. 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. Traditionally simnel cake is a light and moist fruit cake with a layer of marzipan or almond paste running through the middle and on top.
Steps 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.
This cake is traditionally served on Mothering Sunday. 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. 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 traditional Easter cake, with saffron and citrus peel and topped with marzipan, is the very essence of spring. The simnel cake is a classic cake for Easter appears sometime around the end of Lent.
So that’s going to wrap it up for this special food simnel cake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
