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Easter Simnel Cake
Easter Simnel Cake

Before you jump to Easter Simnel Cake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. This must happen soon and living in ways more friendly to the environment should become a goal for every individual family. Read on for some methods to go green and save energy, mainly in the kitchen.

You may prefer preparing food with your oven, but using a microwave instead will cost you way less money. When you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the maximum energy savings by completely loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry features to increase the money you save.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. A lot of it is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to easter simnel cake recipe. You can cook easter simnel cake using 18 ingredients and 14 steps. Here is how you achieve it.

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

The Simnel cake is associated with Easter today, but was originally made for Mothering Sunday, the fourth Sunday in Lent. A proper Easter bake. "This traditional Easter treat is a great one to make with kids - they'll love rolling out the marzipan, but leave any. Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan. 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.

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