Hi, I am Jane. Today, I will show you a way to make simnel cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Simnel cake Recipe
Simnel cake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Simnel cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we have to first prepare a few ingredients. You can have simnel cake using 30 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Simnel cake:
- Prepare For the marzipan:
- Take 100 g ground almonds
- Make ready 100 g icing sugar, plus extra to dust
- Take 2 free-range egg yolks
- Take 2 tbsp. lemon juice
- Prepare For the cake:
- Take 5 tbsp. milk
- Prepare 1 good pinch of saffron
- Prepare 150 g raisins
- Prepare 150 g sultanas
- Prepare 40 g , vin santo or white
- Make ready 50 g bleached almonds
- Get 175 g plain flour
- Prepare 1 tsp baking powder
- Take 45 g ground almonds
- Get 1/2 tsp fine salt
- Take 2 tsp mixed spice
- Get 180 g butter, at room temperature
- Make ready 180 g soft, light brown sugar
- Prepare 3 eggs
- Take 1 tbsp. golden syrup
- Get zest of 1 lemon and 1 orange
- Make ready 50 g glacé cherries, halved
- Get 50 g mixed peel
- Make ready apricot jam, to brush over the cake
- Make ready For the icing:
- Make ready 30 g caster sugar
- Make ready 25 g butter
- Prepare 20 g lemon juice
- Make ready 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 cbs mix into the icing and spoil the effect. Leave to set.
So that is going to wrap this up with this distinctive dish simnel cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
