SIMNEL CAKE
Celebrate Easter with a springtime seasonal bake. This classic simnel cake is packed with dried fruit and spices and topped with marzipan
Provided by GF member salamandercookshop
Categories Afternoon tea, Dessert, Treat
Time 3h
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- Put the sultanas, currants and mixed peel in a bowl with the lemon juice, orange juice, and brandy, if using. Mix well, cover and leave to soak overnight.
- Heat the oven to 150C/130C fan/gas 2. Line the base and sides of a 20cm round cake tin with baking parchment.
- Add the rest of the cake ingredients to the soaked fruit and stir until well combined. Spoon half of this mixture into the bottom of the cake tin and level it off so it's as flat as possible. Roll a third of the marzipan into a circle 20cm diameter and put it on the top. Gently add the rest of the mixture, levelling the surface again.
- Bake for approximately 2½ hours until brown, well-risen and firm to the touch. A metal skewer should come out clean when inserted. Allow to cool for 20 mins in the tin and then turn out to cool on a wire rack.
- Warm the apricot jam in a small saucepan and brush on the top of the cake. Roll out half of the remaining marzipan to the size of the top of the cake. Press it down firmly and push the edges down with your thumb to crimp it round the sides.
- Roll the rest of the marzipan into 11 balls (these represent the Apostles). Place the balls evenly on top of the cake in a circle, sticking them down with a little dab of the jam. Gently blow torch the top of the cake until the balls are a light golden brown, alternatively put the whole cake under a hot grill until the marzipan turns a light golden colour.
Nutrition Facts : Calories 580 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SIMPLE SIMNEL CAKE
This is a perfect quick-mix-fix for Easter - based on traditional recipes
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Treat
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/fan 140C/gas 3. Tip the zest and juice into a bowl. Add the Cointreau, mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2kg loaf tin with baking parchment. Shape the marzipan into a sausage the length of the tin, then roll out to the width with a rolling pin.
- Put the butter, sugar, flour and eggs and milk in a bowl and beat with an electric hand-whisk until smooth. Stir in the mixed fruit and their juices. Spoon half the mixture into the loaf tin, then cover with the layer of marzipan. Top with the rest of the cake mixture and smooth the top. Bake for 1 hr 50 mins until risen and firm to the touch. (Take care if you are checking by piercing with a skewer as you may pierce the marzipan and think that the cake is not cooked yet.) Cool in tin, peel away the paper once cold. It will keep wrapped in foil for 2 weeks.
- To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel - take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set. Will keep in a cool place for 2 days.
- Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth, then pour over the cake. The mix is quite wet and will dribble down the sides. Chop the almond caramel, scatter over the icing and leave until the icing sets.
Nutrition Facts : Calories 406 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
SIMPLE SIMNEL CAKE
It's a quick and easy version of the Easter Classic. I got the original recipe from a Good Food Magazine and have made it for every Easter since. Don't be put off by the long list of instructions, it is broken down into small bits, it's really quite simple
Provided by Tulip-Fairy
Categories Dessert
Time 3h10m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven 160c Fan / 140c/Fass 3.
- Tip the zest and juice into a bowl.
- Add the Cointreau, , mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2kg loaf tin with baking parchment.
- Shape the marzipan into a sausage the length of the tin, then roll out to the width with a rolling pin.
- Put the butter, sugar, flour and eggs and milk in a bowl and beat with an electric hand-whisk until smooth.
- Stir in the mixed fruit and their juices.
- Spoon half the mixture in the loaf tin, and then cover with the layer of marzipan.
- Top with the rest of the cake mixture and smooth the tip.
- Bake for 1hr 50 minutes until risen and firm to the touch. If you do the skewer test, make sure you don't pierce a piece of marzipan otherwise you may think the cake isn't cooked when it is.
- Cool in the tin, peel away the paper once cold. You can keep it wrapped in foil for 2 weeks if needed.
- To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel - take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set. Will keep in a cool place for 2 days.
- Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth then pour over the cake. The mix is quite wet and will dribble down the sides. Chop the almond caramel, scatter over the icing and leave until the icing sets.
Nutrition Facts : Calories 391.9, Fat 13.4, SaturatedFat 7, Cholesterol 74.3, Sodium 99.2, Carbohydrate 65.8, Fiber 2.5, Sugar 43, Protein 5.3
EASTER SIMNEL CAKE
Bake this classic Easter simnel cake. Top with 11 balls of marzipan - said to represent 11 of Jesus's disciples, leaving off Judas - or with spring flowers
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the mixed dried fruit in a bowl with the orange juice and zest and 2 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.
- Heat oven to 150C/130C fan/gas 2. Roll out a third of the marzipan and use the base of a deep 20cm cake tin as a template to cut out a circle. Wrap any offcuts and the remaining two-thirds of marzipan and set aside for later. Butter and line the cake tin with a double layer of parchment. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Mix in the cooled soaked dried fruit and fold in the cherries.
- Scrape half the cake mixture into the tin. Top with the disc of marzipan, then the remaining cake mixture, and level the top with a spatula. Bake for 2 hrs. Check it's cooked by inserting a skewer to the centre of the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.
- Brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc. Place it on top of the cake and crimp the edges, if you like. Roll the remaining marzipan into 11 equal-sized balls for the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too. Put under a hot grill for a minute or two until just starting to caramelise - be very careful as the marzipan will burn easily. Leave to cool and wrap a ribbon around the cake, if you like. Will keep for up to a week in a sealed tin.
Nutrition Facts : Calories 619 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.65 milligram of sodium
TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE
A wonderul spiced & fruited cake which heralds the advent of Spring. I used to make one for my Mum every year, when I lived in England! Traditionally made to mark Mothering Sunday, this cake is also known as an Easter Cake; Simnel cake has a fascinating cultural heritage with roots that stretch back to the Romans and Athenians. In Britain, known as the Shrewsbury Simnel, it is simply made using white flour, fragrant spices and is generously studded with dried fruits and pungent peel. Like a Christmas cake, it is covered with pale sweet almond paste. The decoration is plain - eleven little balls of smooth paste which represent the apostles (omitting Judas). A specially baked simnel cake is a wonderful gift to take to your mother, for Mothering Sunday Tea Time. Decorate it with crystalised flowers and tie some yellow ribbon around the side.
Provided by French Tart
Categories Dessert
Time 2h
Yield 1 Simnel Cake, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
- STAGE 1.
- To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
- Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
- Set aside a small portion for balls with which to decorate the cake.
- Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
- STAGE 2.
- Preheat oven to 160°C/320°F.
- Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
- Sift flour, salt and spices together, then stir in fruit and peel.
- Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.).
- Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
- STAGE 3.
- Place half the mixture into a greased and lined cake tin.
- Place one pre-rolled round of almond paste over the top.
- Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
- Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
- Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
- Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
- STAGE 4.
- Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
- Remove and leave to cool.
SIMNEL LOAF CAKE
Celebrate Easter with our stunning simnel loaf cake. Hidden marzipan along with a toasted marzipan and cherry decoration makes this a showstopper dessert
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit in a bowl with the orange juice and zest and 1 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.
- Heat oven to 180C/160C fan/gas 4 and oil a 900g loaf tin before lining the base and sides with baking parchment. Roll out 50g of the marzipan into a sausage that is as long as the loaf tin. Wrap the remaining the marzipan and set aside for later. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Stir in the cooled, soaked dried fruit, then fold in the cherries.
- Pour the cake batter into the tin until it is halfway full. Lay the sausage of marzipan down the middle, then scrape in the remaining cake mixture, making sure the marzipan is covered. Bake for 40-50 mins. Check it's cooked by inserting a skewer into the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.
- Mix the icing sugar with the juice from the lemon and enough water (about 1 tbsp) to make a thick but pourable icing. Roll the remaining marzipan into 6-8 equal-sized balls, and caramelise, if you like (see tip below). Drizzle the icing over the top of the cake, letting it stream down the sides a little. Top with the marzipan balls, alternating each one with a cherry. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 447 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SIMNEL CAKE SOUR
Looking for an Easter cocktail with all the spices of the season? This twist on an Amaretto sour has a splash of orange juice and a dusting of cinnamon to give you Simnel cake in a glass
Provided by Miriam Nice
Categories Cocktails
Time 15m
Number Of Ingredients 13
Steps:
- Start by making the spiced syrup. Put all of the ingredients into a saucepan with 100ml water. Gently bring to the boil, then turn the heat off and allow to cool completely. Once cold, pour the mixture through a sieve into a jug and chill until needed. Will keep in the fridge for up to 1 week.
- Heat grill to high then roll the marzipan in to 4 balls and place on a baking sheet and grill for 2-3 mins or just until the very top of the marzipan is toasted. Leave to cool then when cold enough to handle thread them on the cocktail stick
- Fill 4 tumblers with ice then pour the brandy, Amaretto, lemon and orange juice, Madeira and 50ml of the syrup into a cocktail shaker with a large handful of ice. Shake well until the out side of the shaker feels icy cold. Strain into the tumblers and add the marzipan garnish. Serve immediately.
Nutrition Facts : Calories 202 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein
SIMNEL CAKE
Simnel cake is an English tradition, formerly made by girls on Mothering Sunday (Mother's Day, in March in the UK), but now the cake has become an Easter tradition. It is usually decorated with a layer of marzipan, and 11 marzipan (almond paste)balls around the edge, to represent the apostles, (minus Judas Escariot, for obvious reasons). This recipe is from the April 2006 issue of Delicious magazine, and instead of 11 balls of marzipan it decorates the cake top with violets and marzipan eggs.
Provided by Ppaperdoll
Categories Dessert
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 150 degrees Celsius Grease and line a 20 cm round deep cake tin with double thickness of baking (parchment) paper.
- Sift flour, nutmeg, cinnamon, and a pinch of salt into a bowl. Stir in the zest, cherries, peel, sultanas, raisins, and currants.
- Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little extra flour if the mixture begins to curdle. Add the flour and fruit mix and milk and mix to a soft dropping consistency. Spread just over half of the mixture in the tin.
- On a surface dusted with icing sugar, roll out 200 g almond paste to a 19 cm circle. Place on top of the mixture in the tin. Spoon in the rest of the mixture. Level the top and make a slight dent in the centre. Bake for 2 3/4 hours, or until golden and a skewer inserted into the centre comes out clean. Cool in the tin.
- For the decoration, dust the work surface with icing sugar. Knead a little yellow colouring into 350 g almond paste, then cut off 50 g and set aside. Roll out the remainder into a 20 cm circle. Brush the top of the cake with the jam and put the almond paste on top. Crimp the edges.
- Take the remaining almond paste and divide into 5 pieces. Dust your hands with icing sugar and roll each piece into an egg shape. Arrange on the cake with the violets.
Nutrition Facts : Calories 618.6, Fat 26.5, SaturatedFat 9.3, Cholesterol 93.7, Sodium 122.9, Carbohydrate 90.5, Fiber 4.8, Sugar 59, Protein 10.1
More about "simple simnel cake food"
SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 10-12
EASY SIMNEL CAKE TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
SIMNEL CAKE | EASTER CAKE RECIPE | JAMIE OLIVER
From jamieoliver.com
SIMPLE SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 6-8
- Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment.
- Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.
- Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface.
- Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil.
- When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top.
- Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over.
- To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals.
- Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm.
MARY BERRY’S EASTER SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
SIMNEL CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OPINION: THIS SIMPLE INGREDIENT HAS BEEN SUBSTITUTED FOR EGGS FOR ...
From cnn.com
MARY BERRY'S SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
SIMNEL CAKE RECIPE - HOW TO MAKE SIMNEL CAKE 2023 - GOOD …
From goodhousekeeping.com
EASY SIMNEL CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SIMNEL CAKE | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
ORANGE ANGEL FOOD CAKE: TRY THIS EASY DESSERT RECIPE
From news.yahoo.com
TRADITIONAL SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE CAKE RECIPES FOR NATIONAL CHOCOLATE CAKE DAY
From blog.thenibble.com
EASY SIMNEL CAKE - SIMNEL CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love