Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, simnel cake. 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 a traditional Easter fruitcake, packed with dried fruit and spices and topped with sweet marzipan. 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. A simnel cake is a key part of Easter baking.
Simnel cake is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice 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 components. You can cook simnel cake using 30 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Simnel cake:
- Get For the marzipan:
- Take 100 g ground almonds
- Prepare 100 g icing sugar, plus extra to dust
- Get 2 free-range egg yolks
- Prepare 2 tbsp. lemon juice
- Prepare For the cake:
- Prepare 5 tbsp. milk
- Get 1 good pinch of saffron
- Get 150 g raisins
- Prepare 150 g sultanas
- Prepare 40 g brandy, vin santo or white rum
- Get 50 g bleached almonds
- Get 175 g plain flour
- Take 1 tsp baking powder
- Make ready 45 g ground almonds
- Get 1/2 tsp fine salt
- Get 2 tsp mixed spice
- Get 180 g butter, at room temperature
- Get 180 g soft, light brown sugar
- Make ready 3 eggs
- Make ready 1 tbsp. golden syrup
- Get zest of 1 lemon and 1 orange
- Prepare 50 g glacé cherries, halved
- Get 50 g mixed peel
- Get apricot jam, to brush over the cake
- Take For the icing:
- Take 30 g caster sugar
- Take 25 g butter
- Make ready 20 g lemon juice
- Make ready 110 g icing sugar
This cake is traditionally served on Mothering Sunday. Sweeter and more spring-like than Christmas cake, with marzipan disciples assembled on the top, does this feast-day favourite merit a comeback, or will you be sticking to hot cross buns? Simnel cake has long been a traditional treat at Easter Time but somehow it is being lost. Which is a great shame as it tastes absolutely delicious.
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.
Simnel Cake is an Easter classic that comes at just the right time after Christmas to fill the need for a good. Simnel cake is a very light fruit cake that is famous in the UK. It is covered in marzipan then toasted with almond paste is baked into the middle of the cake. Community content is available under CC-BY-SA unless otherwise noted. The simnel cake is a classic cake for Easter appears sometime around the end of Lent.
So that is going to wrap this up for this special food simnel cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
