Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, simnel cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Simnel cake is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Get For the marzipan:
- Prepare 100 g ground almonds
- Prepare 100 g icing sugar, plus extra to dust
- Make ready 2 free-range egg yolks
- Take 2 tbsp. lemon juice
- Take For the cake:
- Prepare 5 tbsp. milk
- Make ready 1 good pinch of saffron
- Make ready 150 g raisins
- Make ready 150 g sultanas
- Make ready 40 g brandy, vin santo or white rum
- Make ready 50 g bleached almonds
- Prepare 175 g plain flour
- Get 1 tsp baking powder
- Prepare 45 g ground almonds
- Take 1/2 tsp fine salt
- Prepare 2 tsp mixed spice
- Prepare 180 g butter, at room temperature
- Prepare 180 g soft, light brown sugar
- Prepare 3 eggs
- Prepare 1 tbsp. golden syrup
- Get zest of 1 lemon and 1 orange
- Make ready 50 g glacé cherries, halved
- Take 50 g mixed peel
- Get apricot jam, to brush over the cake
- Get For the icing:
- Prepare 30 g caster sugar
- Make ready 25 g butter
- Get 20 g lemon juice
- Get 110 g icing sugar
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. 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.
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.
The traditional Easter cake, with saffron and citrus peel and topped with marzipan, is the very essence of spring. Simnel Cake is an Easter classic that comes at just the right time after Christmas to fill the need for a good. Just made this Simnel Cake and it came together beautifully. 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. Simnel cake is a traditional Easter cake baked in Ireland and throughout the British Isles.
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