Recipe of the Month

Spring forward with Easter Simnel Cake
What you need ...
4 oz/110g butter
3 oz/75g sugar
1 tbsp syrup
2oz/50g ground almonds
2 large eggs
1 lb/450g mixed fruit
2oz/50g chopped peel
2oz/50g glace cherries
Grated zest of 1 lemon
8oz/225g self raising flour
¼ tsp salt
¼ tsp mixed spice
2-3 tbsps milk
1lb/450g almond paste  
How to bake …
Separate a small amount of egg white and put this to one side. Mix the rest of the ingredients well together. Turn half the mixture into a well greased 8 inch/20 cms tin. Roll out one third of the almond paste, slightly smaller than the cake tin. Place on top. Turn the remaining mixture on the top. Bake for 2 -2½ hours in a slow oven. (150C or Fan 130C, Mark 2, 300 F). Allow to cool. 
Almond Paste
8oz/225g ground almonds
4oz/110g caster sugar
4oz/110g icing sugar
4 tbsps lemon juice
2 tbsps water   or
1 tbsp water+ 1tbsp sherry
Mix the almonds and sugar together to make a stiff paste. Leave to chill for an hour before using.

Brush the top of the cake with Apricot jam. Roll out nearly all the remaining almond paste and place on top of the cake. Shape the rest of the almond paste into 11 balls and arrange around the edge of the cake. Brush with the egg white.  Place under a hot grill or in a hot oven for 1- 2 minutes to allow the top to brown. Decorate as you like with mini Easter eggs and decorations.

Meryl says : This cake is for Easter Sunday, though it’s traditional for Mothering Sunday too. Decorate it with lots of little chocolate eggs and the traditional 11 almond balls. You can buy ready prepared almond paste/marzipan but it’s easy to make the homemade version.

Check out more inspiring Easter recipes
 Grandma Abson’s 
Yorkshire Recipes 

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