EASTER SIMNEL CAKE RECIPE | BBC GOOD FOOD
Bake this classic Easter simnel cake. Top with 11 balls of marzipan – said to represent 11 of Jesus’s disciples, leaving off Judas – or with spring flowers
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 12
Number Of Ingredients 14
Steps:
- Put the mixed dried fruit in a bowl with the orange juice and zest and 2 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.
- Heat oven to 150C/130C fan/gas 2. Roll out a third of the marzipan and use the base of a deep 20cm cake tin as a template to cut out a circle. Wrap any offcuts and the remaining two-thirds of marzipan and set aside for later. Butter and line the cake tin with a double layer of parchment. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Mix in the cooled soaked dried fruit and fold in the cherries.
- Scrape half the cake mixture into the tin. Top with the disc of marzipan, then the remaining cake mixture, and level the top with a spatula. Bake for 2 hrs. Check it’s cooked by inserting a skewer to the centre of the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.
- Brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc. Place it on top of the cake and crimp the edges, if you like. Roll the remaining marzipan into 11 equal-sized balls for the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too. Put under a hot grill for a minute or two until just starting to caramelise – be very careful as the marzipan will burn easily. Leave to cool and wrap a ribbon around the cake, if you like. Will keep for up to a week in a sealed tin.
Nutrition Facts : Calories 619 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 60 grams sugar, FiberContent 2 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.65 milligram of sodium
FRUIT CAKE RECIPE - BBC FOOD
Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions.
Provided by Mary Berry
Prep Time 12 hours
Cook Time 2 hours
Yield Serves 8
Number Of Ingredients 19
Steps:
- Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.
- Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.
- Preheat the oven to 140C/275F/Gas 1.
- Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.
- Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.
- When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.
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FRUIT CAKE RECIPE - BBC FOOD
Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions.
From bbc.co.uk
Reviews 4.5
Cuisine British
From bbc.co.uk
Reviews 4.5
Cuisine British
- When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.
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