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Easter Simnel Cake
Easter Simnel Cake

Before you jump to Easter Simnel Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons for doing this. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Even though we’re incessantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, a lot of people assume that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, people can change their eating habits for the better by making some simple changes.

These better food choices can be applied to other foods such as your cooking oils. Olive oil, for example, is loaded with monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. Olive oil is also a rich source of Vitamin E which has a lot of benefits and is also good for your skin. Even though you may already eat a great deal of fruits and vegetables, you might want to consider how fresh they are. Organic foods are a superb alternative and will reduce any possible exposure to deadly chemicals. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to purchase the fruit when it is the freshest and ripest.

Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to easter simnel cake recipe. You can have easter simnel cake using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Easter Simnel Cake:
  1. Use 175 g raisins
  2. You need 175 g sultanas
  3. Take 50 g mixed peel, chopped if necessary
  4. Provide 4 tbsp brandy, whisky or golden or dark rum
  5. Take 50 g whole skinned almonds
  6. Prepare 175 g self raising flour
  7. Use 45 g ground almonds
  8. Take 1/2 tsp fine salt
  9. Get 11/2 tsp mixed spice
  10. Get 180 g butter, softened
  11. Take 180 g soft, light brown sugar
  12. Get 3 eggs, lightly beaten
  13. Use Zest of 1 lemon and 1 orange
  14. Get 50 g glacé cherries, halved
  15. Prepare 1 tbsp golden syrup
  16. Provide 75 ml milk
  17. Prepare 700 g marzipan
  18. You need Sugar syrup, apricot jam or marmalade, to top
Instructions to make Easter Simnel Cake:
  1. Mix the raisins, sultanas and dried peel in a bowl and pour in the rum, stir, cover and leave to soak. You can do this a couple of hours ahead if you want to.
  2. Butter a 20in loose bottomed cake tin, then line the base and sides with baking parchment. Cut a second disc of parchment the same size as the base, and set aside for later. Heat the oven to 130C/1/2 Gas.
  3. Gently toast the whole almonds in a medium oven until golden, keep an eye on them, set aside to cool. Put the flour, baking powder, ground almonds, salt and mixed spice in a large bowl, whisk together to mix and lose any lumps.
  4. Beat the softened butter in a food processor, or with an electric beater or a vigorously applied wooden spoon until soft, then beat in the sugar. Continue beating until light and fluffy.
  5. Add the beaten egg to the mixture, a little at a time, continuing to mix. Add a little flour in between the egg to prevent curdling.
  6. Add the remaining flour mixture and the orange and lemon zests, and fold in with a metal spoon.
  7. Roughly chop the toasted almonds and add to the mixture.
  8. Add the cherries, soaked fruit and rum, and golden syrup to the bowl, and mix well, then stir in the milk so you have a soft dropping consistency.
  9. Add half of the cake mixture to the tin, and smooth level. Roll out about 200g of the marzipan to a disc just smaller than your tin, and place on top of the cake mixture.
  10. Spoon the rest of the cake mixture in to the tin, smooth the top, and gently place the disc of baking parchment on top. Bake in the oven for 2 and a half hours. This is an unusually long, slow bake, but the end result was perfect.
  11. When the cake is cooked (test with a skewer), remove from the oven and allow to cool in the tin until you can handle it, then remove the tin and baking parchment.
  12. To decorate brush the top of the cake with warmed apricot jam or marmalade. Roll out a disk of marzipan and use the base of the tin to cut an exact circle. Place on top of the cake.
  13. Form an edging of marzipan to fit round the outside of the top and mark with a fork. Toast briefly under the grill if you wish until golden. Stick on with more jam.
  14. Fill the centre with thick glacé icing and decorate with little eggs or other Easter decorations.

The traditional Easter treat popped up again this year, just the other night as I was watching Mary Berry's Easter Feast. That's her latest short cooking series on BBC. A proper Easter bake. "This traditional Easter treat is a great one to make with kids - they'll love rolling out the marzipan, but leave any. The traditional Easter cake, with saffron and citrus peel and topped with marzipan, is the very essence of spring. Simnel cake is a favourite Easter cake in Britain, Ireland and some other countries.

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