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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 Your Health Can Be Effected By The Foods You Decide To Eat.

One thing that some of you may already know is that by eating the right foods can have a huge effect on your health. One of the foods you should be avoiding is any foods you get at a fast food spot. The foods that you receive from these fast food places are generally foods that are extremely unhealthy, loaded with fat and typically have little to no nourishment. This is why we are going to be going over the food items that you should be ingesting that will have a good effect on your health.

Nuts as well as various seeds will be a much better option when you are trying to find a quick snack to enjoy. You will come to realize that these snack items are loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have more than others. Omega-3 as well as Omega-6 are known as essential fatty acids and they’re essential mainly because your body makes use of these kinds of fatty acids to keep your hormone levels where they should be. If you don’t get the fatty acids you’ll need your body will actually not be able to create a number of of the hormones that it requires.

If you determine that your overall health is important to you, you should take these tips to heart. Also if you remove all the unhealthy food that you should not be eating anyway, you may find that you could end up living a longer 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 do that.

The ingredients needed to make Easter Simnel Cake:
  1. Get 175 g raisins
  2. You need 175 g sultanas
  3. Provide 50 g mixed peel, chopped if necessary
  4. Provide 4 tbsp brandy, whisky or golden or dark rum
  5. You need 50 g whole skinned almonds
  6. Use 175 g self raising flour
  7. You need 45 g ground almonds
  8. You need 1/2 tsp fine salt
  9. You need 11/2 tsp mixed spice
  10. You need 180 g butter, softened
  11. Use 180 g soft, light brown sugar
  12. Get 3 eggs, lightly beaten
  13. Provide Zest of 1 lemon and 1 orange
  14. Get 50 g glacé cherries, halved
  15. You need 1 tbsp golden syrup
  16. Get 75 ml milk
  17. You need 700 g marzipan
  18. Provide Sugar syrup, apricot jam or marmalade, to top
Steps 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.

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