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Simnel cake
Simnel cake

Before you jump to Simnel cake recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Choose To Consume.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or perhaps negatively. You should also understand that there are foods that you’ll need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you will get from these fast food places are usually foods that are incredibly unhealthy, loaded with fat and typically have little to no nourishment. In this article we shall be going over foods that you should be eating that can help you stay healthy.

Citrus fruit will be one of the greatest things that you might have for your desserts, instead of having a piece of cake or perhaps ice cream. All of the nutrition in citrus fruit, including vitamin C, are also essential for preserving your health. You may also want to combine a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

By following a few of the suggestions above you will find that you’ll be living a healthier life. Something that you ought to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to simnel cake recipe. You can cook simnel cake using 30 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Simnel cake:
  1. Get For the marzipan:
  2. You need 100 g ground almonds
  3. Get 100 g icing sugar, plus extra to dust
  4. Take 2 free-range egg yolks
  5. Take 2 tbsp. lemon juice
  6. Provide For the cake:
  7. Prepare 5 tbsp. milk
  8. Use 1 good pinch of saffron
  9. Use 150 g raisins
  10. Get 150 g sultanas
  11. You need 40 g brandy, vin santo or white rum
  12. Use 50 g bleached almonds
  13. Take 175 g plain flour
  14. Get 1 tsp baking powder
  15. Provide 45 g ground almonds
  16. Use 1/2 tsp fine salt
  17. Take 2 tsp mixed spice
  18. Get 180 g butter, at room temperature
  19. Use 180 g soft, light brown sugar
  20. You need 3 eggs
  21. Prepare 1 tbsp. golden syrup
  22. Prepare zest of 1 lemon and 1 orange
  23. Provide 50 g glacé cherries, halved
  24. Provide 50 g mixed peel
  25. Take apricot jam, to brush over the cake
  26. You need For the icing:
  27. Use 30 g caster sugar
  28. Provide 25 g butter
  29. You need 20 g lemon juice
  30. Take 110 g icing sugar
Instructions to make Simnel cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Smooth the surface with a spatula and place the parchment disc on top.
  8. 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.
  9. 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.
  10. 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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