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.
MOTHERING CAKE
During the 1600s, England commemorated a day called Mothering Sunday, as celebrated on the 4th Sunday of Lent in honour of the mothers of England. Class structures were abandoned on Mothering Sunday and servants would have the day off from their duties. All were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch for the occasion. This flour-less cake recipe is not for novice bakers, and it is rumored to be the current Queen Mother's favorite chocolate cake. Try it out on your Mum this Mother's Day, as she is your Queen for a Day!
Provided by Millereg
Categories Dessert
Time 1h55m
Yield 1 Mothering Cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Toast almonds in a single layer on a cookie sheet in a 350°F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant.
- Make sure to shake the pan occasionally to turn almonds while toasting.
- Preheat oven to 375°F.
- Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
- Dust lightly with flour or, preferably, very fine, dry breadcrumbs.
- Shake out any excess and set prepared pan aside.
- Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
- Cover until partially melted, and then stir until smooth.
- Set aside to cool to room temperature.
- Reserve ½ cup sugar and place the remaining ¼ cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside.
- In a large mixing bowl beat the butter until soft.
- Add ¼ cup of sugar and reserve the remaining ¼ cup sugar for use later.
- Beat sugar and butter until thoroughly combined.
- Add the egg yolks, one at a time, and continue to beat until smooth.
- Add the melted chocolate and blend on low speed until combined.
- Add almonds and continue to beat mixture on a low speed setting.
- In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
- Start on low speed and gradually increase until the egg whites hold a soft shape.
- Reduce speed again and add remaining ¼ cup sugar.
- Then on high speed, beat egg whites until soft peaks form.
- Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
- Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter.
- Bake for 20-minutes at 375°F, then reduce heat to 350°F and continue to bake an additional 50-minutes.
- Remove cake from pan when cooled, after about 1 hour.
- ****ICING****.
- Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
- Add the espresso or coffee powder and whisk to dissolve.
- Add the chocolate and whisk to dissolve, for about a minute or two.
- Remove from heat and continue to stir to finish melting the chocolate.
- Let icing cool for about 15 minutes, and then pour over the top of the cake, starting at the center.
- Gently push the icing with a spatula over the sides to dribble down the cake.
- Top with shaved chocolate or whipped cream just prior to serving.
- A fresh strawberry is an optional garnish with each served slice.
QUEEN MOTHER'S CAKE
Provided by Food Network
Time 4h55m
Yield 12 Servings
Number Of Ingredients 9
Steps:
- ;
QUEEN MOTHER'S CAKE
Provided by Food Network
Time 4h40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- ;
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
QUEEN MOTHER'S CAKE
From Maida Heatter's "Book of Great Desserts," just about the best dessert cookbook I've ever seen ... She says, "If there could be only one cake in the whole world, this would be my choice." Mine too!
Provided by KLHquilts
Categories Dessert
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Butter a 9"x 2-1/2" springform pan and line the bottom of the pan with liner paper. Butter the paper and dust with fine, dry bread crumbs.
- Melt chocolate in top of double boiler over hot water on low heat. Remove from heat and allow to cool slightly.
- With an electric mixer, cream the butter. Add sugar and beat at moderately high speed for 2-3 minutes. Add the yolks one at a time, beating after each addition until yolk is thoroughly incorporated.
- Beat in the chocolate and (on lowest speed) gradually beat in the almonds, scraping the bowl with a rubber spatula as necessary. Transfer to large mixing bowl.
- In large bowl of an electric mixer, beat egg whites with salt until they hold a definite shape, but are not dry. Stir a large spoonful of the whites into the chocolate and then, in three additions, fold in the balance of egg whites. Turn into pan. Level the batter in the pan.
- Bake for 20 minutes at 375. Reduce oven temperature to 350 and bake an additional 50 minutes. Do not overbake.
- Remove cake from oven and place on wet (but wrung out) folded towel. Let stand 20 minutes. Remove sides of pan. Place a rack over cake and invert (carefully!) Remove botto of springform pan and the paper lining. Cover with another rack and invert again to cool right side up. (Cake will be about 1.75" high.).
- When cake is completely cool, transfer to cake plate and ice. Cake must be at room temperature when iced -- if it's too warm, icing will melt; if it's too cold, icing will be dull.
- Prepare icing: Scale cream in medium saucepan over moderate heat, until it begins to form small bubbles around the edge. While still over heat, add instant coffee and stir briskly until dissolved.
- Add chocolate. After one minute, remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl, or place bottom of saucepan in bowl of cold water, to stop cooking.
- Let mixture stand at room temp for 15 minutes or more, stirring occasionally until it reaches room temperature. Stir (do not beat) and pour over the top of the cake.
Nutrition Facts : Calories 473.2, Fat 42.5, SaturatedFat 21.6, Cholesterol 149.8, Sodium 201.4, Carbohydrate 25.7, Fiber 7.2, Sugar 13.7, Protein 10.9
MOTHER'S BEST FUDGE CAKE
My mother made this cake for my birthday every year. She always frosted it with peanut butter icing. Even though she is no longer with us, this cake is still a favorite for birthdays.
Provided by Tweezle
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
- Cook over medium heat until mixture thickens.
- Set aside and cool.
- Preheat oven to 350F and grease/flour cake pan.
- Cream together shortening and 1 cup sugar.
- Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
- Combine until well blended.
- Add cooked ingredients - mixing well.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 328.9, Fat 14.6, SaturatedFat 5.4, Cholesterol 56.2, Sodium 184.6, Carbohydrate 47, Fiber 1.7, Sugar 28, Protein 5.4
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