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.
TRADITIONAL SIMNEL CAKE
This traditional Easter fruit cake is topped with 11 spheres of homemade marzipan, representing all the Apostles, minus Judus. Decorate with a wide yellow ribbon.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds.
- Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste.
- Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.)
- To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool.
- Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl.
- Preheat the oven to 170C/150C (fan)/Gas 3.
- Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don't have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.)
- Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you'll need to beat in a couple of tablespoons of the flour mixture and then continue.
- Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside.
- Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin.
- Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides.
- Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out.
- Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself.
- If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool.
- To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.)
- Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar.
- Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin.
- Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals.
- Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don't want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake.
- Place the cake under a preheated hot grill - around 15-20cm/6-8in from the element - for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn't burn. Leave to cool.
- Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve.
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
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
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
More about "traditional simnel cake recipes"
TRADITIONAL SIMNEL CAKE | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
4/5 (1)Category Afternoon Tea, CakeCuisine BritishCalories 630 per serving
- Grease and line a 20cm (8in) deep round cake tin. Preheat the oven to 150℃ (130℃ fan) 300°F /gas mark 2.
- Beat 225g (8oz) butter and 175g (6oz) sugar together until light and fluffy. Then beat in 4 eggs one at a time. Add the 275g (10oz) flour and 1½ tsp mixed spice and fold in. Next add the lemon zest, juice, 500g (1lb2oz) dried fruit and 50g (2oz) cherries and mix well.
- Roll out 500g (1lb 2oz) marzipan to a circle the same size as the cake tin. Scoop half the cake mixture into the tin and level the surface. Carefully put the marzipan circle on top and press down gently.
- Now scoop the remaining cake mixture on top of the marzipan and spread level. Bake in the centre of the oven for 2½ – 3 hours. To test if the cake is cooked, insert a skewer in the centre. It will come out clean when the cake is cooked.
SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 10-12
TRADITIONAL SIMNEL CAKE - SOMERSET FOODIE
From somersetfoodie.com
GLUTEN FREE SIMNEL CAKE – A TRADITIONAL RECIPE
From glutenfreealchemist.com
SIMNEL CAKE IS A TRADITIONAL EASTER BAKE – AND SO TASTY!
From mykidstime.com
LITURGICAL YEAR : RECIPES : EASY SIMNEL CAKE | CATHOLIC CULTURE
From catholicculture.org
SIMNEL CAKE RECIPE EASY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY SIMNEL CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SIMNEL CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
TRADITIONAL EASTER/MOTHER'S DAY SIMNEL CAKE - LARDER LOVE
From larderlove.com
SIMNEL CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
SIMNEL CAKE | EASTER CAKE RECIPE | JAMIE OLIVER
From jamieoliver.com
EASY SIMNEL CAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
8 SIMNEL CAKE RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOW TO COOK THE PERFECT SIMNEL CAKE | CAKE | THE GUARDIAN
From theguardian.com
SIMNEL CAKE RECIPE (EASY) - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
TRADITIONAL SIMNEL CAKE - WAITROSE
From waitrose.com
MARY BERRY EASTER SIMNEL CAKE RECIPE | EASY EASTER BAKE
From thehappyfoodie.co.uk
EASTER SIMNEL CAKE RECIPE | TRADITIONAL SIMNEL CAKE | BAKING MAD
From bakingmad.com
TRADITIONAL SIMNEL CAKE RECIPE | RECIPE | SIMNEL CAKE, FRUIT CAKE, …
From pinterest.com.au
TRADITIONAL SIMNEL CAKE | RECIPE | CUISINE FIEND
From cuisinefiend.com
AN EASY SIMNEL CAKE | THE ENGLISH KITCHEN
From theenglishkitchen.co
SIMNEL CAKE - TRADITIONAL ENGLISH RECIPE - ENGLISH MAGAZINE
From learnenglish.de
EASY SIMNEL CAKE TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
TRADITIONAL SIMNEL CAKE (WITH A 21ST CENTURY FEEL)
From threemanycooks.com
SIMNEL CAKE: WHAT IS IT AND WHAT'S THE STORY BEHIND IT?
From lovefood.com
SIMNEL CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SIMNEL CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SIMNEL CAKE FOR EASTER - IRISH AMERICAN MOM
From irishamericanmom.com
TRADITIONAL SIMNEL CAKE RECIPE – JOCODERZ
From jocoderz.com
EASTER SIMNEL CAKE | RECIPES | DELIA ONLINE
From deliaonline.com
SIMNEL CAKE RECIPE - HOW TO MAKE A SIMNEL CAKE
From goodhousekeeping.com
EASY SIMNEL CAKE - LAVENDER AND LOVAGE
From lavenderandlovage.com
SIMNEL CAKE - PAUL HOLLYWOOD
From paulhollywood.com
EASY MINI SIMNEL CAKE RECIPE - BAKING MAD
From bakingmad.com
RECIPE: TRADITIONAL SIMNEL CAKE | REDBRICK
From redbrick.me
TRADITIONAL SIMNEL CAKE RECIPE – VISPROT
From visprot.com
SIMNEL CAKE - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
TRADITIONAL ENGLISH SIMNEL CAKE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
SIMNEL CAKE - WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
EASY SIMNEL CAKE - SIMNEL CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SIMNEL CAKE - WIKIPEDIA
From en.wikipedia.org
SIMNEL TRAYBAKE CAKE (SLICE) - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love