Authentic home and kitchen store. The best service around. The authority on home and kitchen store. It all comes back to Home

Search This Blog



Subscribe By Email

Showing posts with label Simnel. Show all posts
Showing posts with label Simnel. Show all posts

Simnel cake

A fruity simnel cake is an Easter classic – it will also make a delicious fruity alternative to all that chocolate

Ingredients
155 g unsalted butter, softened
350 g luxury mixed dried fruit
150 g soft light brown sugar
3 large free-range eggs, beaten
200 g self-raising flour
2 tsp ground mixed spice
20 g stem ginger, finely chopped
454 g golden marzipan
2 tbsp apricot jam

Method
Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of 20 cm deep sided round cake tin with 5g of the butter and baking parchment.

Place the dried fruit in a mixing bowl, pour over boiling water to cover and leave to soak for 10 minutes. Strain the dried fruit through a sieve, pat dry on kitchen paper and leave to cool slightly.

In the bowl of a free-standing mixer, cream the remaining butter and sugar together until light and fluffy. While the mixer is still on gradually add the eggs, one at a time, adding a tablespoon of flour with each addition until well mixed. Turn off the machine and using a large metal spoon fold the remaining flour and mixed spice into the cake batter. Add the soaked fruits and finely chopped ginger and mix to thoroughly combine.

Roll a third of the marzipan into a circle the same size as the tin.

Spoon half the cake mixture into the prepared loaf tin, spread level and lay the marzipan disc on top. Cover with the rest of the cake mixture and spread level with the back of the spoon. Cook in the oven for 1 hour, then turn the oven temperature down to 150°C, fan 130°C, gas 2 and bake for a further 50 minutes to 1 hour, until the cake is golden and a skewer inserted into the middle of the cake comes out clean. Cover the cake loosely with foil if it appears to be browning too quickly. Remove from the oven and leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Heat the apricot jam in a small pan, then pass through a sieve to remove any lumps. Turn the cake so the top is facing up and brush with the jam.

Divide the remaining two-thirds of the marzipan into two equal parts. Roll one half out into a circle the same size as the top of the cake, then roll the other half into 11 round balls. Place the marzipan rectangle on top of the cake and with a knife gently score diamonds into the surface, then top with the marzipan balls. Preheat the grill to medium-high heat and place the cake underneath for 1-2 minutes to turn golden.

Labels

Almond Apple Apricots Arancini Asian Asparagus beans Avocado Baked bakery Balls Banana Bar barbecue Bars Basket Bean Bed Bedroom Beef Beef Stock Belgian Bell Pepper Berry Biscuits Bites Blackberry Blancmange Blueberry Boiled Bolognese Bowl Box Cake Braid Brandy Bread breakfast Broccoli Brownies Bruschetta Brussels sprouts Bunny Buns Burrito Butter Buttermilk Cake Cake Mix Candy Caramel Carbonara Carrot Casserole Cheddar Cheese Cheese Pastry Cheese Snack Cheeseburger Cheesecake Cherry Cherry Tomatoes Chia chicken Chicken Legs Chicken Stock Chips Chocolate Chocolate Chip Chocolate Dipped Christmas Cinnamon clay flowers cocktail Coconut Coffee Collection 2018 Cookies Corn Cottage cheese Cracker Cracker Snacks Crackers Crackling Cranberry Cream Cream Cheese Creme Brulee Crisp Crispy Croutons Crunchy Crust Cucumber Cupcake Custard Dark Chocolate desert Dinner Dinnerware Dip Ditalini Dough drinks Easter Egg Egg Noodles Egg-battered Eggplant Energy Espresso Machine Farfalle Fashion Fettuccine Fillet fish food Frappe French French Sandwich Frittata Frosting Fruit fruits Fudge Funchoza Furniture Galettes Ginger Gingerbread Glaze Gluten Goat Cheese Gourmet Granola Granola Bars Grapes Green Peas Greens Grilled Chicken Ham Healthy Home Home and Kitchen Store Honey Horseradish horseradish cream Hot Dog Ice Iced Italian jam Kitchen lasagna Latte Laundry Lachine Lemon Lime Living room Maple Marshmallow Marzipan Mascarpone Mashed Potato Meat Meatballs Microwave Mint Molten Lava Mousse Mozzarella Muffins Mug Mushroom Mustard Napa Cabbage Nice 'n' Soft Sugar Cookies No-bake No-Cook Noodles Nuggets Nut Nutella Oat Conundrum Oatmeal Oats Olive Omelet Onion Orange Oreo Pan-fried apple Pancakes Panforte Panini Parmesan Pasta Pastry Cups Patties Peach Peanut Pear Penne Peppermint Peppermint Stick Cookies Pepperoni Pesto Pie Pineapple Pistachio Pistachio Nuts Pita Pita Bread Pita Chips pizza Popcorn Popsicles pork Potato Profiteroles Prosciutto Pudding Puff Pastry Pumpkin Quesadilla Raisins Raspberries Recipe Red Wine Refrigerators rice Ricotta Rigate Rigatoni Risotto Roast Roast Potato Roasted Rocky Roll Cookies Roll ups Rolls Rosemary Sage sallad Salmon Salted Caramel Saltimbocca sandwich Sauce Sausages Scones Seafood Seed Shrimp Simnel Skewers Slush Smoothie snacks Snickerdoodles Snowballs Soba Sorbet Souffle soup Sour Spaghetti Spicy Spinach Spring Onion Squash st Steel-Cut Sticks Strawberries Stuffing Tart tea coffe Terrine thai Thumbprints Tiramisu Toast Tomato-wine Tomatoes Topping Tortilla Tortilla Chips Trifle Tropical Trout Tuna Turkey Vacuum Cleaner vegan Vegetable Veggie Waffle Walnut Watermelon Wrap Yogurt Yule log Zucchini

Most Popular Items on Sale

My Blog List

My Blog List