Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, easter simnel cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Easter Simnel Cake is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Easter Simnel Cake is something which I have loved my whole life.
Simnel cake was traditionally given by servant girls to their mothers when they returned home on Mothering Sunday and it's now become a classic Easter cake. Butter and line the cake tin with a double layer of parchment. Beat the butter and sugar together until creamy.
To get started with this recipe, we must first prepare a few ingredients. You can cook easter simnel cake using 18 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Easter Simnel Cake:
- Take 175 g raisins
- Prepare 175 g sultanas
- Make ready 50 g mixed peel, chopped if necessary
- Take 4 tbsp brandy, whisky or golden or dark rum
- Get 50 g whole skinned almonds
- Make ready 175 g self raising flour
- Take 45 g ground almonds
- Prepare 1/2 tsp fine salt
- Prepare 11/2 tsp mixed spice
- Make ready 180 g butter, softened
- Take 180 g soft, light brown sugar
- Get 3 eggs, lightly beaten
- Get Zest of 1 lemon and 1 orange
- Take 50 g glacé cherries, halved
- Get 1 tbsp golden syrup
- Get 75 ml milk
- Prepare 700 g marzipan
- Get Sugar syrup, apricot jam or marmalade, to top
It's essentially a traybake version of the classic Easter bake and. 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 (now more commonly known as Mother's Day) but more recently is associated with the Easter holidays, particularly Easter Sunday. Simnel cake is a light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten at Easter in Great Britain and Ireland.
Steps 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.
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. If you want to bake something traditional for Easter then you can't go wrong with Simnel Cake. This gently spiced bake filled with dried fruit and mixed peel and two layers of marzipan may not be as popular as the ubiquitous Creme Eggs but it's the perfect way to celebrate Easter. Simnel cake 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 blow-torching to the grown-ups!
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