Easter Simnel Cake
Easter Simnel Cake

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, easter simnel cake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Created By You & Made By Us. Make Your Gift Stand Out With a Special Message. Choose From Our Huge Range of Gifts. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture.

Easter Simnel Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Easter Simnel Cake is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook easter simnel cake using 18 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Easter Simnel Cake:
  1. Take 175 g raisins
  2. Get 175 g sultanas
  3. Get 50 g mixed peel, chopped if necessary
  4. Make ready 4 tbsp brandy, whisky or golden or dark rum
  5. Take 50 g whole skinned almonds
  6. Get 175 g self raising flour
  7. Take 45 g ground almonds
  8. Make ready 1/2 tsp fine salt
  9. Get 11/2 tsp mixed spice
  10. Take 180 g butter, softened
  11. Make ready 180 g soft, light brown sugar
  12. Take 3 eggs, lightly beaten
  13. Prepare Zest of 1 lemon and 1 orange
  14. Prepare 50 g glacé cherries, halved
  15. Take 1 tbsp golden syrup
  16. Take 75 ml milk
  17. Get 700 g marzipan
  18. Prepare Sugar syrup, apricot jam or marmalade, to top

It's a mouthwatering combination of rich fruit cake and a marzipan topping. Easter Simnel Cake What is Simnel cake? A rich fruit cake which includes lumps of marzipan stirred into the mixture that melts and combines with all the other flavours during cooking. It is then finished off with more marzipan.

Steps to make Easter Simnel Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the remaining flour mixture and the orange and lemon zests, and fold in with a metal spoon.
  7. Roughly chop the toasted almonds and add to the mixture.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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. It is then finished off with more marzipan. Simnel cake is a light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten at Easter in Great Britain and Ireland. 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 (now more commonly known as Mother's Day) but more recently is associated with the Easter holidays, particularly Easter Sunday.

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