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Before you jump to Easter Simnel Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
We all understand that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we want to do. When our work day is done, most people do not want to go to the gym. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). The good news is that making wise decisions doesn’t have to be a pain. If you are diligent you’ll get all of the activity and healthy food choices you need. Here are some of the best ways to be healthy.
Make smart choices when grocery shopping. When you make good decisions at the grocery store, your meals will get much healthier automatically. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to get home quickly and eat something good. Fill your cupboards with nutritious foods. In this way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are a whole lot of things that contribute to your getting healthy. Extensive gym visits and directly defined diets are not always the solution. You can do tiny things each day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your health levels. It’s about making your body as sturdy as it can be.
We hope you got benefit from reading it, now let’s go back to easter simnel cake recipe. To make easter simnel cake you only need 18 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to cook Easter Simnel Cake:
- Prepare 175 g raisins
- Use 175 g sultanas
- Get 50 g mixed peel, chopped if necessary
- Get 4 tbsp brandy, whisky or golden or dark rum
- Prepare 50 g whole skinned almonds
- Provide 175 g self raising flour
- Provide 45 g ground almonds
- Get 1/2 tsp fine salt
- Provide 11/2 tsp mixed spice
- Get 180 g butter, softened
- Prepare 180 g soft, light brown sugar
- Provide 3 eggs, lightly beaten
- You need Zest of 1 lemon and 1 orange
- Get 50 g glacé cherries, halved
- Provide 1 tbsp golden syrup
- Take 75 ml milk
- You need 700 g marzipan
- Provide Sugar syrup, apricot jam or marmalade, to top
Instructions to make Easter Simnel Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the remaining flour mixture and the orange and lemon zests, and fold in with a metal spoon.
- Roughly chop the toasted almonds and add to the mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the centre with thick glacé icing and decorate with little eggs or other Easter decorations.
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