EASTER SIMNEL CAKE
A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.
Provided by Myra
Categories Holidays and Events Recipes Easter Desserts Cakes
Time 3h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch springform pan. Line the bottom and sides of pan with greased parchment paper.
- In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared pan.
- Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to an 8 inch circle. Place the circle of almond paste on the cake batter in pan. Cover with remaining cake batter.
- Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil.
- When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake. Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. These represent the 11 Apostles (excluding Judas.) Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg.
- Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 79 g, Cholesterol 77.5 mg, Fat 27.9 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 460.9 mg, Sugar 36 g
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
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
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 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
SIMNEL CAKE
This is a fruity Easter Cake
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 inch tube pan.
- Sift flour, baking powder, and salt together.
- Cream butter or margarine and sugar together. Beat in the eggs one at a time. Stir in the vanilla and the sifted flour mixture. Fold in the raisins, and candied peel mixing well. Spoon batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes to 2 hours. Makes about 16 servings.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 50.3 g, Cholesterol 79.3 mg, Fat 11.6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 294.2 mg, Sugar 24.9 g
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- Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment.
- Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper.
- Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time.
- Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
- Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly.
- When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake.
- Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown.
- To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk.
- Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer.
- Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle.
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