Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, simnel cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Simnel cake is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Simnel cake is something which I have loved my entire life.
If the cake is browning too quickly, cover with foil after an hour of baking. Simnel cake is a light fruitcake that is an Easter classic and is often associated with Mother's Day. Add the rest of the cake ingredients to the soaked fruit and stir until well combined. Spoon half of this mixture into the bottom of the cake tin and level it off so it's as flat as possible.
To get started with this recipe, we have to first prepare a few components. You can cook simnel cake using 30 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Simnel cake:
- Take For the marzipan:
- Take 100 g ground almonds
- Get 100 g icing sugar, plus extra to dust
- Get 2 free-range egg yolks
- Take 2 tbsp. lemon juice
- Take For the cake:
- Take 5 tbsp. milk
- Take 1 good pinch of saffron
- Take 150 g raisins
- Get 150 g sultanas
- Prepare 40 g brandy, vin santo or white rum
- Make ready 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
- Get 2 tsp mixed spice
- Take 180 g butter, at room temperature
- Prepare 180 g soft, light brown sugar
- Make ready 3 eggs
- Take 1 tbsp. golden syrup
- Prepare zest of 1 lemon and 1 orange
- Prepare 50 g glacé cherries, halved
- Take 50 g mixed peel
- Make ready apricot jam, to brush over the cake
- Take For the icing:
- Get 30 g caster sugar
- Take 25 g butter
- Make ready 20 g lemon juice
- Take 110 g icing sugar
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. Spoon half of the cake mixture into the prepared tin and smooth the surface. Top with the round of almond paste.
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.
Spoon half of the cake mixture into the prepared tin and smooth the surface. Top with the round of almond paste. Spoon the remaining cake mixture on top and level the surface. Butter and line the cake tin with a double layer of parchment. Beat the butter and sugar together until creamy.
So that is going to wrap it up with this special food simnel cake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
