Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, easter simnel cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easter Simnel Cake is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Easter Simnel Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
Bake this classic Easter simnel cake. This traditional Easter cake is not often seen these days. This light and fruity simnel cake recipe is an essential for Easter.
To get started with this particular recipe, we must first prepare a few ingredients. You can have easter simnel cake using 18 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Easter Simnel Cake:
- Take 175 g raisins
- Take 175 g sultanas
- Take 50 g mixed peel, chopped if necessary
- Prepare 4 tbsp brandy, whisky or golden or dark rum
- Take 50 g whole skinned almonds
- Get 175 g self raising flour
- Take 45 g ground almonds
- Make ready 1/2 tsp fine salt
- Prepare 11/2 tsp mixed spice
- Prepare 180 g butter, softened
- Take 180 g soft, light brown sugar
- Make ready 3 eggs, lightly beaten
- Get Zest of 1 lemon and 1 orange
- Get 50 g glacé cherries, halved
- Take 1 tbsp golden syrup
- Prepare 75 ml milk
- Take 700 g marzipan
- Get Sugar syrup, apricot jam or marmalade, to top
The traditional Easter treat popped up again this year, just the other night as I was watching Mary Berry's Easter Feast. That's her latest short cooking series on BBC. A rich fruit cake which includes lumps of marzipan stirred into the mixture that melts and combines with all the other flavours during cooking. The traditional Easter cake, with saffron and citrus peel and topped with marzipan, is the very essence of spring.
Instructions to make Easter Simnel Cake:
- Mix the raisins, sultanas and dried peel in a bowl and pour in the rum, stir, cover and leave to soak. You can do this a couple of hours ahead if you want to.
- Butter a 20in loose bottomed cake tin, then line the base and sides with baking parchment. Cut a second disc of parchment the same size as the base, and set aside for later. Heat the oven to 130C/1/2 Gas.
- Gently toast the whole almonds in a medium oven until golden, keep an eye on them, set aside to cool. Put the flour, baking powder, ground almonds, salt and mixed spice in a large bowl, whisk together to mix and lose any lumps.
- Beat the softened butter in a food processor, or with an electric beater or a vigorously applied wooden spoon until soft, then beat in the sugar. Continue beating until light and fluffy.
- Add the beaten egg to the mixture, a little at a time, continuing to mix. Add a little flour in between the egg to prevent curdling.
- Add the remaining flour mixture and the orange and lemon zests, and fold in with a metal spoon.
- Roughly chop the toasted almonds and add to the mixture.
- Add the cherries, soaked fruit and rum, and golden syrup to the bowl, and mix well, then stir in the milk so you have a soft dropping consistency.
- Add half of the cake mixture to the tin, and smooth level. Roll out about 200g of the marzipan to a disc just smaller than your tin, and place on top of the cake mixture.
- Spoon the rest of the cake mixture in to the tin, smooth the top, and gently place the disc of baking parchment on top. Bake in the oven for 2 and a half hours. This is an unusually long, slow bake, but the end result was perfect.
- When the cake is cooked (test with a skewer), remove from the oven and allow to cool in the tin until you can handle it, then remove the tin and baking parchment.
- To decorate brush the top of the cake with warmed apricot jam or marmalade. Roll out a disk of marzipan and use the base of the tin to cut an exact circle. Place on top of the cake.
- Form an edging of marzipan to fit round the outside of the top and mark with a fork. Toast briefly under the grill if you wish until golden. Stick on with more jam.
- Fill the centre with thick glacé icing and decorate with little eggs or other Easter decorations.
The Simnel cake is associated with Easter today, but was originally made for Mothering Sunday, the fourth Sunday in Lent. Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan. Simnel cake is like a fruit cake but with three layers of marzipan to add moisture and flavour to the And pssst here is a little peek at the Woolworths Gold Easter range with three handcrafted eggs in. 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 favourite Easter cake in Britain, Ireland and some other countries.
So that is going to wrap this up with this special food easter simnel cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in 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!
