Simnel cake is a traditional Easter fruitcake, packed with dried fruit and spices and topped with sweet marzipan. A wonderul spiced & fruited cake which heralds the advent of Spring. I used to make one for my Mum every year, when I lived in England!

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Seasoning Simnel cake is:

Take of For the marzipan:.
You need 100 g of ground almonds.
Provide 100 g of icing sugar, plus extra to dust.
Prepare 2 of free-range egg yolks.
Prepare 2 tbsp. of lemon juice.
Prepare of For the cake:.
Take 5 tbsp. of milk.
You need 1 of good pinch of saffron.
Prepare 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.
Prepare 175 g of plain flour.
Take 1 tsp of baking powder.
Provide 45 g of ground almonds.
Provide 1/2 tsp of fine salt.
Take 2 tsp of mixed spice.
You need 180 g of butter, at room temperature.
Provide 180 g of soft, light brown sugar.
You need 3 of eggs.
Prepare 1 tbsp. of golden syrup.
Provide of zest of 1 lemon and 1 orange.
You need 50 g of glacé cherries, halved.
You need 50 g of mixed peel.
Prepare of apricot jam, to brush over the cake.
Take of For the icing:.
Provide 30 g of caster sugar.
Provide 25 g of butter.
Provide 20 g of lemon juice.
Take 110 g of icing sugar. Traditionally made to mark Mothering Sunday, this cake is also known as an Easter Cake; Simnel cake has a fascinating cultural heritage with roots that stretch back to the Romans and Athenians. In Britain, known as the Shrewsbury Simnel, it is simply made. Simnel cake is a delicious fruit cake traditionally eaten at Easter time in Britain. Sally toasts the marzipan with a blowtorch just before serving to give the cake a golden finish.

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How to make Simnel cake

After all the ingredients are ready, here are 10 steps guides how to make them.

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..

If you don't have access to a blowtorch, you could place the cake under a grill for a similar effect. Families would gather and servants were awarded a rare day off to take flowers and gifts of Simnel cake to their. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool. Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and traditionally eaten at Easter but will last a long time in the unlikely event it's not eaten quickly. A simnel cake today is a light fruit cake that appears around Mother's Day and Easter.

While making many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be select clean. For more details, please see how to cook Simnel cake so that get maximum results.

Tips

Work in the kitchen that is usual done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces processed results that are delicious, what are those?

Selection ingredients For the marzipan:, ground almonds, icing sugar, plus extra to dust, free-range egg yolks, lemon juice, For the cake:, milk, good pinch of saffron, raisins, sultanas, brandy, vin santo or white rum, bleached almonds, plain flour, baking powder, ground almonds, fine salt, mixed spice, butter, at room temperature, soft, light brown sugar, eggs, golden syrup, zest of 1 lemon and 1 orange, glacé cherries, halved, mixed peel, apricot jam, to brush over the cake, For the icing:, caster sugar, butter, lemon juice, icing sugar, will affect the cooking results. Determination as many as 30 fresh ingredients will be very good because the reserves nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Simnel cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with 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.. Remember, 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.. Next, 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.. Remember, 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.. Remember, 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.. Next, 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.. Dont forget, Smooth the surface with a spatula and place the parchment disc on top.. After that, 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.. After that, 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.. Remember, 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.. Remember, This recipe consists of 10 steps. This is done in order to produce processed which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Simnel cake correctly. Good luck … !!!