Remarkable Mary Berry | How to bake a Simnel Cake | Good Afternoon |1973 Gourmet Food




Introduction:
Simnel Cake is a traditional fruit cake that is popular during Easter. It is a rich fruit cake that is decorated with almond paste and 11 marzipan balls to represent the twelve apostles, minus Judas. In this recipe article, I will be sharing Mary Berry’s recipe on how to bake a Simnel Cake. Mary Berry is a renowned British cook, known for her expertise in baking.

Ingredients:
• 175g currants
• 175g sultanas
• 175g raisins
• 50g chopped mixed almonds or hazelnuts
• 50g candied orange peel
• 50g candied lemon peel
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 75ml brandy
• 175g self-raising flour
• 75g ground almonds
• 175g soft butter
• 175g light muscovado sugar
• 3 large eggs
• 1 lemon, zest only
• 500g marzipan

Instructions:
1. Preheat the oven to 150C/130C fan/gas mark 2.
2. Grease and line a 20cm/8in round, deep cake tin.
3. Mix together the currants, sultanas, raisins, chopped mixed nuts, candied peel, ground cinnamon, ground ginger, ground nutmeg, and brandy in a large mixing bowl. Leave to soak for an hour.
4. In a separate mixing bowl, sift together the self-raising flour and ground almonds.
5. In a large mixing bowl, beat together the butter and muscovado sugar until light and creamy.
6. Beat in the eggs one at a time, adding a spoonful of the flour mixture with each egg to prevent curdling.
7. Fold in the rest of the flour mixture.
8. Stir in the soaked fruit mixture and lemon zest.
9. Divide the mixture in half and put one half in the prepared cake tin.
10. Roll out one-third of the marzipan on a surface lightly dusted with icing sugar or cornflour, to fit the size of the cake tin.
11. Place the marzipan on top of the cake mixture in the tin.
12. Smooth the surface and then add the rest of the cake mixture.
13. Bake for about 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean.
14. Allow the cake to cool in the tin before turning it out onto a wire rack.
15. Roll out half of the remaining marzipan to a circle the size of the cake and place it on top of the cooled cake.
16. Roll the remaining marzipan into 11 balls.
17. Brush the top of the cake with a little apricot jam and place the marzipan balls around the edge.
18. Place the cake under the grill or use a cook’s blowtorch to lightly brown the marzipan.

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Summary:
• Preheat the oven and prepare the cake tin.
• Soak the fruits in brandy and spices for an hour.
• Sift together self-raising flour and ground almonds.
• Beat butter and muscovado sugar and add in the eggs and flour mixture.
• Fold in the soaked fruit mixture and lemon zest.
• Divide mixture in half and put one half in the cake tin.
• Add marzipan on top of the mixture and add the rest of the cake mixture.
• Bake for 2 1/2 hours and let it cool.
• Roll out marzipan and place it on top of the cake before adding 11 marzipan balls on top.
• Lightly brown the marzipan balls with a blowtorch or under the grill.

Unique Mary Berry | How to bake a Simnel Cake | Good Afternoon |1973 Regional Specialties

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