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Before you jump to Simnel cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got benefit from reading it, now let’s go back to simnel cake recipe. To make simnel cake you only need 30 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Simnel cake:
- Prepare For the marzipan:
- Provide 100 g ground almonds
- Provide 100 g icing sugar, plus extra to dust
- Get 2 free-range egg yolks
- Take 2 tbsp. lemon juice
- Provide For the cake:
- Take 5 tbsp. milk
- Use 1 good pinch of saffron
- Get 150 g raisins
- You need 150 g sultanas
- Take 40 g brandy, vin santo or white rum
- Get 50 g bleached almonds
- Prepare 175 g plain flour
- You need 1 tsp baking powder
- Use 45 g ground almonds
- Use 1/2 tsp fine salt
- Use 2 tsp mixed spice
- Prepare 180 g butter, at room temperature
- You need 180 g soft, light brown sugar
- You need 3 eggs
- Get 1 tbsp. golden syrup
- Use zest of 1 lemon and 1 orange
- Take 50 g glacé cherries, halved
- You need 50 g mixed peel
- You need apricot jam, to brush over the cake
- Get For the icing:
- Take 30 g caster sugar
- Provide 25 g butter
- Take 20 g lemon juice
- Get 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.
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