Simnel Cake Recipe – Simples Recipe Ever :- When it comes to Easter baking, I am quite enthusiastic about it. Because I have so many baked goods in my Easter baking department at the moment, I am at a loss for what to choose whenever I get a longing about something. Even though there are an excessive number of mouthwatering options, I still wanted to include a traditional baked good. As a result of the overwhelming success of my Christmas cake, I was aware that I needed to also make a simnel cake instead.
Simnel Cake Recipe – Simples Recipe Ever
I uploaded the recipe for my Christmas cake around the time of Christmas, and oh my goodness, it ended up going a little bit crazy. If I’m being completely honest, I was unable to keep up with the buzz around Christmas cakes, and I never imagined that so many people would bake them. Despite the fact that the dish requires a lot of time and a large number of ingredients, it is well worth the effort.
Ingredients
- 75 g raisins
- 75 g sultanas
- 75 g currants
- 50 g mixed peel
- 100 g glacé cherries (halved)
- Zest of 1 orange
- Juice of 1 orange
- 225 g unsalted butter
- 225 g light brown soft sugar
- 3 medium eggs (plus extra)
- 150 g plain flour
- 150 g ground almonds
- 1 tsp baking powder
- 1 tsp mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2-3 tbsp apricot jam
- 500 g marzipan
Instructions
Prepare a deep 8-inch cake tin by double-lining it and preheating the oven to 150 degrees Celsius with a fan setting of 130 degrees Celsius. Using approximately one third of the marzipan, cut out a circle of marzipan that is the same size as the cake tin, which measures eight inches.
The raisins, sultanas, currants, mixed peel, glace cherries, orange zest, and orange juice should be added to a bowl along with fifty milliliters of plain water. You can either heat it in a pan for ten minutes or in the microwave for two minutes on high.
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The butter and sugar should be combined in a bowl and then beaten together. Add the eggs, flour, ground almonds, baking powder, ginger, cinnamon, and mixed spice, and stir until everything is evenly distributed.
Incorporate the fruit that has been soaked.
The circle of marzipan should be placed in the bottom of a pan, and then the remaining half of the cake mix should be poured on top of the circle.
Bake for two hours, or until a skewer inserted gives a clean result, and allow to cool completely. Apply a thin layer of the apricot jam to the surface of the cake.
Using another third of the marzipan, add another circle of marzipan, and roll the remaining marzipan into eleven balls. Add these balls around the edge of the cake. Brush the top with a little egg wash, and then grill them in the oven for one to two minutes to get a golden brown color.
NUTRITIONAL INFORMATION
- Calories: 713kcal
- Carbohydrates: 98.2g
- Protein: 10.5g
- Fat: 26.4g
- Saturated Fat: 8.6g
- Sodium: 85.5mg
- Fiber: 4.2g
- Sugar: 72.4g
Tips:
In order to prevent the marzipan from melting, make sure the cake has completely cooled down before adding it. The dried fruits should be tossed in a little flour before being added to the cake mixture. This will prevent the fruit from sinking.
The cake should be kept in a container that is airtight. Due to the high amount of fruit that it contains, it may be stored for several weeks. Have a wonderful time eating your Simnel Cake, which is ideal for Easter dinners!
Notes
If your cake has a dip or peak in the middle after it is done, place a piece of baking paper or a clean tea towel on a cooling rack and turn the cake upside down as it cools in the tin. This will prevent the cake from rising or decreasing in height.
When you remove it from the tin, make sure to retain it in an inverted position; by the time it has arrived at room temperature, the top will typically be flat.
In the event that the top of your cake is resting below the surface of the tin, you should first use a palette knife to loosen the sides of the tin so that the cake can fall out. As long as it is stored in an airtight container and kept in a cold location, Orange Simnel Cake can be stored for at least a week.
