Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simnel cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Simnel cake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Simnel cake is something that I’ve loved my whole life. They are fine and they look wonderful.
Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan balls on top representing the apostles: eleven in total as, for understandable reasons, Judas is persona non grata. Simnel cake is a light fruitcake, generally made from these ingredients: white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel. Sometimes orange flower water or brandy is used, either in the cake batter or to flavour the almond paste. In most modern versions marzipan or almond paste is used as a filling for the.
To get started with this recipe, we have to prepare a few components. You can cook simnel cake using 30 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Simnel cake:
- Prepare For the marzipan:
- Get 100 g ground almonds
- Make ready 100 g icing sugar, plus extra to dust
- Make ready 2 free-range egg yolks
- Get 2 tbsp. lemon juice
- Take For the cake:
- Prepare 5 tbsp. milk
- Take 1 good pinch of saffron
- Make ready 150 g raisins
- Make ready 150 g sultanas
- Take 40 g brandy, vin santo or white rum
- Take 50 g bleached almonds
- Make ready 175 g plain flour
- Make ready 1 tsp baking powder
- Make ready 45 g ground almonds
- Take 1/2 tsp fine salt
- Prepare 2 tsp mixed spice
- Make ready 180 g butter, at room temperature
- Get 180 g soft, light brown sugar
- Take 3 eggs
- Make ready 1 tbsp. golden syrup
- Make ready zest of 1 lemon and 1 orange
- Take 50 g glacé cherries, halved
- Prepare 50 g mixed peel
- Prepare apricot jam, to brush over the cake
- Make ready For the icing:
- Prepare 30 g caster sugar
- Get 25 g butter
- Get 20 g lemon juice
- Get 110 g icing sugar
Cream butter or margarine and sugar together. Beat in the eggs one at a time. Stir in the vanilla and the sifted flour mixture. Fold in the raisins, and candied peel mixing well.
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.
- Ready to serve and ENJOY!
Stir in the vanilla and the sifted flour mixture. Fold in the raisins, and candied peel mixing well. Spoon batter into the prepared pan. A Simnel cake is a type of fruit cake that contains plenty of marzipan and is eaten at Easter, although it used to be specifically associated with Mothering Sunday. Mothering Sunday… Simnel Cake - My version of this classic Easter cake, a light almond fruit cake filled and topped with marzipan.
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