Recipe: Appetizing Simnel cake
Simnel cake. 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. A simnel cake is a key part of Easter baking.
Add the rest of the cake ingredients to the soaked fruit and stir until well combined. La "Simne cake" è un dolce di origine inglese, preparato durante le festivitá pasquali. La parola simnel deriva dalla parola similia che in latino significa grano tenero. You can cook Simnel cake using 30 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Simnel cake
- You need of For the marzipan:.
- Prepare 100 g of ground almonds.
- It's 100 g of icing sugar, plus extra to dust.
- It's 2 of free-range egg yolks.
- You need 2 tbsp. of lemon juice.
- You need of For the cake:.
- Prepare 5 tbsp. of milk.
- Prepare 1 of good pinch of saffron.
- You need 150 g of raisins.
- You need 150 g of sultanas.
- You need 40 g of brandy, vin santo or white rum.
- You need 50 g of bleached almonds.
- You need 175 g of plain flour.
- It's 1 tsp of baking powder.
- You need 45 g of ground almonds.
- It's 1/2 tsp of fine salt.
- Prepare 2 tsp of mixed spice.
- You need 180 g of butter, at room temperature.
- It's 180 g of soft, light brown sugar.
- Prepare 3 of eggs.
- Prepare 1 tbsp. of golden syrup.
- You need of zest of 1 lemon and 1 orange.
- It's 50 g of glacé cherries, halved.
- You need 50 g of mixed peel.
- You need of apricot jam, to brush over the cake.
- You need of For the icing:.
- You need 30 g of caster sugar.
- You need 25 g of butter.
- It's 20 g of lemon juice.
- It's 110 g of 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. Simnel Cake is an Easter classic that comes at just the right time after Christmas to fill the need for a good. The simnel cake is a classic cake for Easter appears sometime around the end of Lent.
Simnel cake instructions
- 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..
The cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of seasonal. A Simnel Cake is something I hear about practically every year on the British cooking shows. I'd never made one until now. A quick search online shows that almost every one of the TV chefs over there. The traditional Easter cake, with saffron and citrus peel and topped with marzipan, is the very essence of spring.