Category: Recipes

Easter Simnel Cake

15/3/2016

Get Ready for Easter with this traditional recipe for Easter Simnel Cake

(20 cm Round Tin)

Ingredients:
225      g                      Plain flour
1          level tsp         Baking powder
1          level tsp         Mixed spice
175      g                      Soft golden caster sugar
175      g                      Stork baking spread or soft butter
3                                  Large eggs
3          tbsp.               Milk
175      g                      Currants
225      g                      Sultanas
50        g                      Cherries, halved and washed
50        g                      Candied peel
50        g                      Unblanched almonds
                                    Zest of 1 orange and 1 lemon

Almond Paste
400      g                      Ground almonds
200      g                      Caster sugar
200      g                      Icing sugar
2          tsps.                Whiskey, rum or lemon juice
½         tsp                  Almond essence
2                                  Small eggs, whisked


Directions
First, line your tin with a strong brown paper and then with grease proof paper. Pre-heat oven to 150c (conventional oven).


Almond Paste

Mix 3 dry ingredients well.
Add whiskey to eggs along with essence in a separate jug.
Make a hole in centre of almond/sugar mix and combine with the eggs.
Kneed well and cover with cling film until ready to use.
Place the almonds on a tray and place in the oven for about 5 mins, then chop or blitz in magimix.

Cake

Cream butter and sugar and add in eggs slowly.
Add baking powder to flour with spice, and sieve into above.
Lastly add in the fruit and zest, and mix in well.
Take half the almond paste and roll out to size of the tin, cover remaining half and keep safely l later.
Place half fruit mixture in the prepared tin, and place the almond layer on top.
Finish off with the remainder of the fruit mix.
Put in preheated oven for 1 hour 30 mins, then lower to 130c for a further hour.
Allow to cool in tin before storing in an airtight box.
Before Easter roll out the remaining almond paste (keeping a small amount to make 12 small 'eggs').
Brush top of cake with some warmed apricot jam, and place the almond paste on top, pinch the edges to give a finished look and place the eggs around the edge.
Place under a hot grill to give a toasted effect to almond paste.

A decorative eggs nest with some chicks give the authentic look.

LSC&HA - Easter Simnel Cake
File Size:	85 kb
File Type:	pdf

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2 Comments

Red Velvet Roulade

10/2/2016

3 Comments

A perfect recipe for Valentine's Day

Ingredients:
130 g Plain flour
2 tbsp. Cocoa
1/4 tsp Bread soda
120 g Buttermilk
1 tsp Vanilla
1 tsp White wine vinegar
120 g Butter
150 g Caster sugar
1 Egg
Red colouring

Filling
300 g Cream cheese
100 g Butter
100 g Icing sugar

Directions:

Sift together flour, cocoa and bread soda.
Mix together the buttermilk, vanilla and white wine vinegar.
Mix together the butter and sugar until mix is light and fluffy.
Add the egg and mix then add remaining dry ingredients and liquid. Add the red colouring and make sure mixture is smooth and well mixed.
Place in Swiss roll tin which has been lined with parchment.
Bake in oven 160ᵒC for 20-25 minutes. Mixture should be spongy and spring back when touched.
Leave in tin to cool.
Prepare the filling: cream together all the ingredients.
Sprinkle parchment with icing sugar.
Turn the sponge out onto the parchment
Spread the cream cheese mix over the sponge and star to roll the sponge up, rolling away from you.
Dust with icing sugar.

LSC&HA - Red Velvet Roulade
File Size:	187 kb
File Type:	pdf

Download File

3 Comments

Easter Simnel Cake

Red Velvet Roulade

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