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Before you jump to Simnel cake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has totally changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going a lot more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen on its own offers you many small methods by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. Typically, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to simnel cake recipe. To make simnel cake you need 30 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Simnel cake:
- You need For the marzipan:
- Use 100 g ground almonds
- Provide 100 g icing sugar, plus extra to dust
- You need 2 free-range egg yolks
- Prepare 2 tbsp. lemon juice
- Prepare For the cake:
- Use 5 tbsp. milk
- Provide 1 good pinch of saffron
- Get 150 g raisins
- Provide 150 g sultanas
- Use 40 g brandy, vin santo or white rum
- Get 50 g bleached almonds
- Prepare 175 g plain flour
- Get 1 tsp baking powder
- Use 45 g ground almonds
- Get 1/2 tsp fine salt
- Use 2 tsp mixed spice
- Get 180 g butter, at room temperature
- Take 180 g soft, light brown sugar
- Take 3 eggs
- Provide 1 tbsp. golden syrup
- Take zest of 1 lemon and 1 orange
- You need 50 g glacé cherries, halved
- Take 50 g mixed peel
- Use apricot jam, to brush over the cake
- Provide For the icing:
- Prepare 30 g caster sugar
- Use 25 g butter
- Provide 20 g lemon juice
- Take 110 g icing sugar
Instructions 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.
Just made this Simnel Cake and it came together beautifully. 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. The Simnel cake is associated with Easter today, but was originally made for Mothering Sunday, the fourth Sunday in Lent. The simnel cake is a classic cake for Easter appears sometime around the end of Lent.
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