Decorated Simnel Cake is a traditional British recipe for a classic Easter fruit cake with a marzipan filling and topping with marzipan balls and easter eggs as decoration. The full recipe is presented here and I hope you enjoy this classic British version of: Decorated Simnel Cake.
Though originally a cake for Mothering Sunday, Simnel Cake has now become a classic and traditional Easter cake. This version is decorated in the traditional Easter manner with 11 balls for the loyal disciples and a plait of marizpan symbolizing the crown of thorns.
100g (1/2 cup) light brown sugar
3 eggs, beaten
150g (1 cup + 2 tbsp) plain flour
1 tsp baking powder
1/4 tsp salt
1 tsp mixed spice (pumpkin pie spice)
1/2 tsp freshly-grated nutmeg
1/2 tsp ground cinnamon
75g (3 oz) raisins
75g (3 oz) currants
50g (2 0z) candied peel, chopped
450g (1 lb) marzipan (almond paste)
3 tbsp apricot jam, warmed and sieved (to glaze)
1 egg, beaten
sugared mini chocolate eggs
In a separate bowl, sift together the flour, baking powder, salt and spices than add to the creamed mixture alternately with the dried fruit and candied peel. Mix well to combine then turn half the batter mixture into a well-greased 18cm diameter loose-based cake tin lined with greaseproof (waxed) paper.
Roll out most of the marzipan (reserve enough to make 11 balls and a plait for decoration) on a work surface lightly-dusted with icing sugar into two rounds just large enough to fit inside the tin. Place the first of these rounds on top of the cake mixture already in the tin and press lightly to remove any trapped air. Cover this with the remaining cake batter and smooth the top, hollowing the centre slightly.
Transfer to an oven pre-heated to 170ºC (350ºF), Gas Mark 3 and bake for about 60 to 100 minutes, or until cooked through. Remove from the oven (increase the oven temperature to 200ºC (400ºF), Gas Mark 6) and set aside to cool completely in the tin.
Remove the cake from its tin and brush the top with the apricot jam. Set the remaining circle of marzipan on top of the cake and crimp the edges. Form 11 small balls from the reserved marzipan and set these in a circle around the edge of the cake. Take the remaining marzipan trimmings and form into a plait. Arrange this in the centre of the cake. Brush the top of the marzipan with beaten egg then set the cake in the oven for a few minutes, or until the top of the marzipan is golden brown.
Allow to cool then arrange the sugared eggs within the plait in the centre of the cake.
This is another in my occasional series of classic Easter recipes now that we are in the run-up to Easter.
Though originally a cake for Mothering Sunday, Simnel Cake has now become a classic and traditional Easter cake. This version is decorated in the traditional Easter manner with 11 balls for the loyal disciples and a plait of marizpan symbolizing the crown of thorns.
Decorated Simnel Cake
Ingredients:
For the Cake:
10g (1 tbsp) butter100g (1/2 cup) light brown sugar
3 eggs, beaten
150g (1 cup + 2 tbsp) plain flour
1 tsp baking powder
1/4 tsp salt
1 tsp mixed spice (pumpkin pie spice)
1/2 tsp freshly-grated nutmeg
1/2 tsp ground cinnamon
75g (3 oz) raisins
75g (3 oz) currants
50g (2 0z) candied peel, chopped
450g (1 lb) marzipan (almond paste)
To Decorate:
icing sugar for dusting3 tbsp apricot jam, warmed and sieved (to glaze)
1 egg, beaten
sugared mini chocolate eggs
Method:
Cream together the sugar and butter in a bowl until light and fluffy. Gradually add the eggs, beating thoroughly to combine after each addition.In a separate bowl, sift together the flour, baking powder, salt and spices than add to the creamed mixture alternately with the dried fruit and candied peel. Mix well to combine then turn half the batter mixture into a well-greased 18cm diameter loose-based cake tin lined with greaseproof (waxed) paper.
Roll out most of the marzipan (reserve enough to make 11 balls and a plait for decoration) on a work surface lightly-dusted with icing sugar into two rounds just large enough to fit inside the tin. Place the first of these rounds on top of the cake mixture already in the tin and press lightly to remove any trapped air. Cover this with the remaining cake batter and smooth the top, hollowing the centre slightly.
Transfer to an oven pre-heated to 170ºC (350ºF), Gas Mark 3 and bake for about 60 to 100 minutes, or until cooked through. Remove from the oven (increase the oven temperature to 200ºC (400ºF), Gas Mark 6) and set aside to cool completely in the tin.
Remove the cake from its tin and brush the top with the apricot jam. Set the remaining circle of marzipan on top of the cake and crimp the edges. Form 11 small balls from the reserved marzipan and set these in a circle around the edge of the cake. Take the remaining marzipan trimmings and form into a plait. Arrange this in the centre of the cake. Brush the top of the marzipan with beaten egg then set the cake in the oven for a few minutes, or until the top of the marzipan is golden brown.
Allow to cool then arrange the sugared eggs within the plait in the centre of the cake.
easter, cake, baking, traditional, british
Baking
Britain
Decorated Simnel Cake
https://fabulousfusionfood.blogspot.com/2019/04/decorated-simnel-cake-recipe.html
Decorated Simnel Cake. This is a modern British twist on the traditional Easter Simnel cake, a rich fruit cake with a marzipan (almond paste) filling and topping that is decorated with Easter eggs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkMJO2aRMR-wsPqtHepDt2dEwVt5PTuLyPdsF5GEp8F0RjQWAjnO5IgJeHO__kd4Q-P6nOreMTZpPSc27PvgZ6UHvzIfVQKTdDGVFEQKthDhoBNHODg01Uu2FRAE97xScu-oQjO5hXgQ/s1600/simnel-cake.png
2019-04-11
Yield: 10
Decorated Simnel Cake
Decorated Simnel Cake. This is a modern British twist on the traditional Easter Simnel cake, a rich fruit cake with a marzipan (almond paste) filling and topping that is decorated with Easter eggs.
prep time: 20 mins
cook time: 110 mins
total time: 130 mins
Ingredients:
- 10g (1 tbsp) butter
- 100g (1/2 cup) light brown sugar
- 3 eggs, beaten
- 250g (1 1/4 cups) dark muscovado sugar
- 150g (1 cup + 2 tbsp) plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp mixed spice (pumpkin pie spice)
- 1/2 tsp freshly-grated nutmeg
- 1/2 tsp ground cinnamon
- 75g (3 oz) raisins
- 75g (3 oz) currants
- 50g (2 0z) candied peel, chopped
- 450g (1 lb) marzipan (almond paste)
- icing sugar for dusting
- 3 tbsp apricot jam, warmed and sieved (to glaze)
- 1 egg, beaten
- sugared or candied mini chocolate eggs
For the Cake:
To Decorate:
Method:
- Cream together the sugar and butter in a bowl until light and fluffy. Gradually add the eggs, beating thoroughly to combine after each addition.
- In a separate bowl, sift together the flour, baking powder, salt and spices than add to the creamed mixture alternately with the dried fruit and candied peel. Mix well to combine then turn half the batter mixture into a well-greased 18cm diameter loose-based cake tin lined with greaseproof (waxed) paper.
- Roll out most of the marzipan (reserve enough to make 11 balls and a plait for decoration) on a work surface lightly-dusted with icing sugar into two rounds just large enough to fit inside the tin. Place the first of these rounds on top of the cake mixture already in the tin and press lightly to remove any trapped air. Cover this with the remaining cake batter and smooth the top, hollowing the centre slightly.
- Transfer to an oven pre-heated to 170ºC (350ºF), Gas Mark 3 and bake for about 60 to 100 minutes, or until cooked through. Remove from the oven (increase the oven temperature to 200ºC (400ºF), Gas Mark 6) and set aside to cool completely in the tin.
- Remove the cake from its tin and brush the top with the apricot jam. Set the remaining circle of marzipan on top of the cake and crimp the edges. Form 11 small balls from the reserved marzipan and set these in a circle around the edge of the cake. Take the remaining marzipan trimmings and form into a plait. Arrange this in the centre of the cake. Brush the top of the marzipan with beaten egg then set the cake in the oven for a few minutes, or until the top of the marzipan is golden brown.
- Allow to cool then arrange the sugared eggs within the plait in the centre of the cake.
© Dyfed Lloyd Evans
This is another in my occasional series of classic Easter recipes now that we are in the run-up to Easter.
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