A jewel
of a Simnel Cake for Mother’s Day
Simnel Cake is traditionally linked to Mothering
Sunday when young people away from home took gifts,
such as Simnel Cake and flowers to their mothers. Here’s Grandma Abson’s recipe :
Simnel Cake
4oz/110g butter
3oz/75g sugar
1 tbsp syrup
2oz/50g ground almonds
2 large eggs (save some of egg
white)
1lb/450g mixed fruit
2oz/50g chopped peel
2oz/50g glace cherries
Grated rind of one orange or
lemon
8oz/225g self raising flour
¼ tsp mixed spice
2-3 tbsp milk
1lb/450g almond paste
Mix all of the ingredients together. Turn half the mixture into a well greased tin and on it place one third of the almond paste, rolled out slightly smaller than the cake measurement. Turn the remaining mixture onto this and bake for 2 - 2 ½ hours in a slow oven. ” (300 F, Mark 2, 150 C) “Allow to cool. Then brush the top of the cake with the apricot jam. Roll out the remaining almond paste and place on top of cake. Shape the remaining almond paste into 11 balls and arrange them around the edge of the cake and brush with egg white. Place under a hot grill or in a very hot oven for 1- 2 minutes to allow top to brown. Then decorate as you like with Glace Cherries.
Whatever the
tradition, read about it here,
bake a Simnel Cake for family and friends to enjoy, whether for Mothering Sunday
or Easter Sunday!
Grandma Abson’s Yorkshire Recipes
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