Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, simnel cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Just made this Simnel Cake and it came together beautifully. I added some almond essence to the batter as well as a little cinnamon allspice ginger and nutmeg. Simnel cake is a light fruitcake formerly eaten during the pre-Easter period in the United Kingdom, Ireland and some other countries but has become a traditional cake for Easter Sunday.
Simnel cake is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Simnel cake is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Take For the marzipan:
- Take 100 g ground almonds
- Take 100 g icing sugar, plus extra to dust
- Get 2 free-range egg yolks
- Prepare 2 tbsp. lemon juice
- Prepare For the cake:
- Prepare 5 tbsp. milk
- Prepare 1 good pinch of saffron
- Take 150 g raisins
- Prepare 150 g sultanas
- Get 40 g brandy, vin santo or white rum
- Take 50 g bleached almonds
- Take 175 g plain flour
- Make ready 1 tsp baking powder
- Take 45 g ground almonds
- Get 1/2 tsp fine salt
- Make ready 2 tsp mixed spice
- Prepare 180 g butter, at room temperature
- Get 180 g soft, light brown sugar
- Prepare 3 eggs
- Make ready 1 tbsp. golden syrup
- Take zest of 1 lemon and 1 orange
- Get 50 g glacé cherries, halved
- Get 50 g mixed peel
- Prepare apricot jam, to brush over the cake
- Take For the icing:
- Prepare 30 g caster sugar
- Take 25 g butter
- Take 20 g lemon juice
- Prepare 110 g icing sugar
The cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of seasonal and symbolic foods. The Simnel Cake recipe, however, is rich in fruits, spices, and marzipan, all forbidden during the period of Lent, and so. Simnel cake is a delicious fruit cake traditionally eaten at Easter time in Britain. Sally toasts the marzipan with a blowtorch just before serving to give the cake a golden finish.
Instructions 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.
If you don't have access to a blowtorch, you could place the cake under a grill for a similar effect. Simnel cake is a light fruitcake with delicious dried fruits and topped with marzipan and apricot jam. It is a classic holiday cake popularly served during Easter in certain European countries. We love making different kinds of holiday desserts for the kids and family to try something new. A wonderul spiced & fruited cake which heralds the advent of Spring.
So that is going to wrap this up with this special food simnel cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
