Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, 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.
Simnel cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Simnel cake is something which I’ve loved my whole life.
Simnel cake is a traditional Easter fruitcake, packed with dried fruit and spices and topped with sweet marzipan. This traditional Easter cake is not often seen these days. This traditional Easter simnel cake recipe is easy to prepare and can be made several days in advance.
To get started with this particular recipe, we must first prepare a few components. You can cook simnel cake using 30 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Simnel cake:
- Make ready For the marzipan:
- Make ready 100 g ground almonds
- Get 100 g icing sugar, plus extra to dust
- Get 2 free-range egg yolks
- Get 2 tbsp. lemon juice
- Make ready For the cake:
- Take 5 tbsp. milk
- Take 1 good pinch of saffron
- Prepare 150 g raisins
- Take 150 g sultanas
- Get 40 g brandy, vin santo or white rum
- Take 50 g bleached almonds
- Prepare 175 g plain flour
- Prepare 1 tsp baking powder
- Take 45 g ground almonds
- Get 1/2 tsp fine salt
- Take 2 tsp mixed spice
- Take 180 g butter, at room temperature
- Prepare 180 g soft, light brown sugar
- Get 3 eggs
- Take 1 tbsp. golden syrup
- Take zest of 1 lemon and 1 orange
- Make ready 50 g glacé cherries, halved
- Make ready 50 g mixed peel
- Make ready apricot jam, to brush over the cake
- Prepare For the icing:
- Make ready 30 g caster sugar
- Prepare 25 g butter
- Get 20 g lemon juice
- Get 110 g icing sugar
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. We've got light and fruity simnel cakes, muffins, tarts and even a cocktail. Capture the traditional marzipan flavour of simnel in a range of Easter bakes.
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.
We've got light and fruity simnel cakes. The Simnel Cake has a very long history dating back to Medieval times. Simnel Cake - a British Easter tradition. A light fruitcake with a layer. 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?
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