Hey everyone, I hope you are having an incredible day today. 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.
Bake this classic Easter simnel cake. 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. Simnel cake has long been a traditional treat at Easter Time but somehow it is being lost.
Easter Simnel Cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Easter Simnel Cake is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have easter simnel cake using 18 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Easter Simnel Cake:
- Take 175 g raisins
- Take 175 g sultanas
- Make ready 50 g mixed peel, chopped if necessary
- Prepare 4 tbsp brandy, whisky or golden or dark rum
- Prepare 50 g whole skinned almonds
- Prepare 175 g self raising flour
- Prepare 45 g ground almonds
- Take 1/2 tsp fine salt
- Prepare 11/2 tsp mixed spice
- Take 180 g butter, softened
- Get 180 g soft, light brown sugar
- Make ready 3 eggs, lightly beaten
- Make ready Zest of 1 lemon and 1 orange
- Get 50 g glacé cherries, halved
- Get 1 tbsp golden syrup
- Get 75 ml milk
- Take 700 g marzipan
- Get Sugar syrup, apricot jam or marmalade, to top
Waitrose traditional Simnel cake recipe perfect for Easter entertaining. Visit the Waitrose website In keeping with the Easter theme, I've tried to make a traditional Simnel cake, but in miniature form. Simnel cake is that rare thing - an Easter treat that doesn't contain even a whiff of chocolate. Instead, this richly-fruited confection is topped with sweet, nutty marzipan, making it perfectly suited to end the.
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.
A rich fruit cake which includes lumps of marzipan stirred into the mixture that melts and combines with all the other flavours during cooking. A fruity simnel cake is an Easter classic - it will also make a delicious fruity alternative to all that chocolate. 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. The Simnel Cake recipe is similar to the traditional English Christmas Cake, but not as rich, with a layer of marzipan in the middle of the cake and covered with a second layer, without royal icing as well. 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.
So that is going to wrap this up for this special food easter simnel cake recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
