Easter Simnel Cake
Easter Simnel Cake

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, easter simnel cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bake this classic Easter simnel cake. This traditional Easter cake is not often seen these days. Easter Simnel Cake. this link is to an external site that may or may not meet accessibility guidelines. This light and fruity simnel cake recipe is an essential for Easter.

Easter Simnel Cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Easter Simnel Cake is something that I’ve loved my whole life.

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

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

The cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of seasonal. The Simnel cake is associated with Easter today, but was originally made for Mothering Sunday, the fourth Sunday in Lent. Simnel Cake is an Easter classic - apparently it has been eaten since Medieval times as both a sweet treat and a symbolic ritual and traditionally is made as one large cake topped. Simnel cake is a favourite Easter cake in Britain, Ireland and some other countries.

Instructions 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.

Simnel Cake is an Easter classic - apparently it has been eaten since Medieval times as both a sweet treat and a symbolic ritual and traditionally is made as one large cake topped. Simnel cake is a favourite Easter cake in Britain, Ireland and some other countries. A fruit cake covered and filled with a layer of marzipan, its name probably originates from the Latin word simila. Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan. This gorgeous lemon simnel cake is a modern-twist on an Easter classic.

So that’s going to wrap it up with this special food easter simnel cake recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!