Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, easter simnel cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Low Prices on Easter Simnel Cake. Free UK Delivery on Eligible Orders Bake this classic Easter simnel cake. By Mary Berry Share Just made this Simnel Cake and it came together beautifully.
Easter Simnel Cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Easter Simnel Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. 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:
- Prepare 175 g raisins
- Take 175 g sultanas
- Prepare 50 g mixed peel, chopped if necessary
- Take 4 tbsp brandy, whisky or golden or dark rum
- Get 50 g whole skinned almonds
- Take 175 g self raising flour
- Get 45 g ground almonds
- Prepare 1/2 tsp fine salt
- Get 11/2 tsp mixed spice
- Get 180 g butter, softened
- Make ready 180 g soft, light brown sugar
- Make ready 3 eggs, lightly beaten
- Prepare Zest of 1 lemon and 1 orange
- Take 50 g glacé cherries, halved
- Take 1 tbsp golden syrup
- Take 75 ml milk
- Make ready 700 g marzipan
- Make ready Sugar syrup, apricot jam or marmalade, to top
It's essentially a traybake version of the classic Easter bake and. Simnel cakes are easy to spot - they are commonly decorated with eleven marzipan balls, one for each of the Apostles minus Judas, although some add twelve to include Jesus. For a more modern take you could decorate with eleven mini chocolate eggs or simply with fresh (edible) spring flowers. 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. 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. It is distinguished by two layers of almond paste or marzipan, one in the middle and one on top. The top layer is capped by a circle of "eggs" made of the same paste, and is lightly browned under a grill.
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