Recipe of Easter Simnel Cake Any-night-of-the-week

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Before you jump to Easter Simnel Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to resolve the problems of the environment. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going more green.

A lot of electricity is actually consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not really that tough. Typically, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to easter simnel cake recipe. To cook easter simnel cake you only need 18 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Easter Simnel Cake:

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

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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