Yeast-based Simnel Cake is a traditional British recipe for a classic yeasted cake of raisins and candied peel flavoured with allspice that is traditionally served during the Easter season. The full recipe is presented here and I hope you enjoy this classic British version of: Yeast-based Simnel Cake.
This recipe is an amalgam of several Victorian recipes, though the original yeasted simnel cake goes back to the middle ages. The tradition of eating something called simnel cake on the feast day of Mothering Sunday emerged in Medieval England. Initially the 'cake' was actually an enriched, yeasted wheat bread. The word simnel itself may derive — like the Scandinavian semlor — from the Latin simila, meaning fine wheat flour. However, no one is certain that this is the true etymology.
Go to the printable version of the recipe
50g (1/4 cup) sugar
360ml (1 1/2 cups) scalded milk
750g (1 2/3 lbs) sifted flour
1/8 tsp ground allspice
1/2 tsp sea salt
1 packet active, dry yeast
80ml (1/3 cup) warm milk
225g (1/2 lb) raisins
225g (1/2 lb) candied citrus peel
Pour the dough into well-greased cake pans then cover with a damp cloth and allow to rise until doubled in volume (about an hour). Place in an oven pre-heated to 190°C and bake for 60 minutes, until golden and coloured. Frost by dusting with icing sugar. You can also decorate by covering in marzipan, if desired.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This recipe is an amalgam of several Victorian recipes, though the original yeasted simnel cake goes back to the middle ages. The tradition of eating something called simnel cake on the feast day of Mothering Sunday emerged in Medieval England. Initially the 'cake' was actually an enriched, yeasted wheat bread. The word simnel itself may derive — like the Scandinavian semlor — from the Latin simila, meaning fine wheat flour. However, no one is certain that this is the true etymology.
Go to the printable version of the recipe
Yeast-based Simnel Cake Recipe
Ingredients:
50g (1/4 cup) butter50g (1/4 cup) sugar
360ml (1 1/2 cups) scalded milk
750g (1 2/3 lbs) sifted flour
1/8 tsp ground allspice
1/2 tsp sea salt
1 packet active, dry yeast
80ml (1/3 cup) warm milk
225g (1/2 lb) raisins
225g (1/2 lb) candied citrus peel
Method:
Cream together the butter and sugar until light and fluffy. Add all the dry ingredients to scalded milk and beat the mixture until lukewarm. Dissolve the yeast in warm milk then add to dough. Tip onto a floured surface and knead well. (More flour may be needed for satin-like smoothness.)Pour the dough into well-greased cake pans then cover with a damp cloth and allow to rise until doubled in volume (about an hour). Place in an oven pre-heated to 190°C and bake for 60 minutes, until golden and coloured. Frost by dusting with icing sugar. You can also decorate by covering in marzipan, if desired.
Printable version of the Recipe
british, easter, simnel cake, baking, vegetarian, fruit, yeast
Baking
Britain
Yeast-based Simnel Cake
https://fabulousfusionfood.blogspot.com/2019/04/yeast-based-simnel-cake-recipe.html
Yeast-based Simnel Cake. This is a traditional British recipe for an old-fashioned form of Simnel Easter cake that is full of fruit and candied peel and which is leavened with Yeast. The basis of this recipe goes back hundreds of years.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5ICX40T579d7bv9Jtb1kbwTwedqXU0qMxw_DxrRVEf6Dhui0X82V-DKJJRrvu47SshPc24zHOwA3S2fJ8C_NibclxN5FuBPsEDLaxc8LYmEVDLFxcFVfoYUXQQazmO8MFyPepsga8pI/s1600/yeasted-simnel-cake.png
2019-04-14
Yield: 12
Yeast-based Simnel Cake
Yeast-based Simnel Cake. This is a traditional British recipe for an old-fashioned form of Simnel Easter cake that is full of fruit and candied peel and which is leavened with Yeast. The basis of this recipe goes back hundreds of years.
prep time: 70 mins
cook time: 70 mins
total time: 140 mins
Ingredients:
- 50g (1/4 cup) butter
- 50g (1/4 cup) sugar
- 360ml (1 1/2 cups) scalded milk
- 750g (1 2/3 lbs) sifted flour
- 1/8 tsp ground allspice
- 1/2 tsp sea salt
- 1 packet active, dry yeast
- 80ml (1/3 cup) warm milk
- 225g (1/2 lb) raisins
- 225g (1/2 lb) candied citrus peel
Method:
- Cream together the butter and sugar until light and fluffy. Add all the dry ingredients to scalded milk and beat the mixture until lukewarm. Dissolve the yeast in warm milk then add to dough. Tip onto a floured surface and knead well. (More flour may be needed for satin-like smoothness.)
- Pour the dough into well-greased cake pans then cover with a damp cloth and allow to rise until doubled in volume (about an hour). Place in an oven pre-heated to 190ºC (375ºF) and bake for 60 minutes, until golden and coloured. Frost by dusting with icing sugar. You can also decorate by covering in marzipan (almond paste), if desired.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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