Mothering Cake Recipes

TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE

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

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.

MOTHER-HEN CAKE

Steps:

• Preheat oven to 350 degrees. Butter an ovenproof 10-inch-diameter 5-quart bowl. Dust with flour, and tap out excess.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt together into the bowl of an electric mixer. Add eggs, 2 cups warm water, buttermilk, oil, and vanilla. Beat mixture on low speed until smooth, about 3 minutes.
• Transfer batter to prepared bowl. Bake until a tester comes out clean, about 1 hour and 45 minutes. Transfer to a wire rack; let cool in bowl 45 minutes. Unmold onto rack. Let cool completely.
• Place cake, broad side up, on a cutting board. Using a long serrated knife, cut a crescent-shaped piece off both sides to create a football-shaped body; reserve scraps. Cut 1 of the scraps crosswise at an angle to create a tail that follows the upward slope of the bowl; set aside. Cut the other scrap crosswise at an angle to create a neck that is longer than the tail, and that curves up, following the upward slope of the bowl.
• Attach tail and neck with white buttercream. Cut a small round piece from the remaining cake scraps to create the back of the head. Trim 1 side to be flat; attach flat side to back of neck. Refrigerate assembled cake until buttercream is firm, at least 20 minutes. Spread a thin layer of buttercream over cake. Refrigerate until firm, at least 20 minutes.
• Transfer remaining white buttercream in batches to a pastry bag fitted with a small ridged tip. Pipe feathers, beginning at base of cake and working up, overlapping: Hold tip flat against side of cake (ridges facing out). Pipe enough for 1 feather (1/2 to 1 inch long), then abruptly release pressure on the bag to let buttercream come almost to a point. Cover body, including head. Using the #46 tip and the red-orange buttercream, pipe feathers in center of tail and on sides of body for wings.
• Switch to an open-prong tip. Pipe 2 drooping U shapes side by side under where the beak should be, creating a teardrop-shaped wattle. Pipe overlapping shell curls on top of the head for the scalloped comb: Start at front of head and pipe forward a short line, then pipe up and back over it; start next line in middle of the one before. Transfer yellow-orange buttercream to a pastry bag fitted with just a coupler; pipe a beak. Using kitchen tweezers, place 2 licorice pieces above beak for eyes.
• Refrigerate cake until buttercream is firm, at least 30 minutes or up to 2 days.