Janet’s traditional Easter Simnel cake
Ageing Better Middlesbrough member and regular newsletter columnist Janet Pyle has been busy...
Janet’s traditional Easter Simnel cake.
Ageing Better Middlesbrough member and regular newsletter columnist Janet Pyle has been busy preparing a traditional Easter Simnel cake for the Bank Holiday weekend.
Do you fancy making one of your own? If so, send your photos to firstname.lastname@example.org and we will post all of your delicious creations on our social media pages next week.
It’s a great way to treat the grandchildren (and yourself) while stuck in the house!
Here are the ingredients and a step by step cooking guide for you to follow.
6oz brown sugar
9oz self-raising flour
A pinch of salt
Half a teaspoon of mixed spice
5 tablespoons of milk
2 teaspoons of golden syrup
1lb of currants
2oz of raisins
4oz of sultanas
1oz of glacé cherries (quartered)
4oz of mixed peel
Additional 1lb of mixed peel
1lb of almond paste
1 beaten egg to glaze your cake
Step 1: Line an 8 inch cake tin with grease-proof paper.
Step 2: Beat butter and sugar to a fluffy consistency.
Step 3: Add eggs (one at a time) with a little flour – beating well each time.
Step 4: Stir in salt and spice.
Step 5: Add 4 tablespoons of milk.
Step 6: Add 2 teaspoons of golden syrup with a little more flour – Mix well.
Step 7: Add remaining flour and fruit.
Step 8: Place half of your mixture in the cake tin.
Step 9: Roll out half the marzipan and place to fit on your cake mixture.
Step 10: Add the rest of the cake mixture on top of the marzipan.
Step 11: Bake in a pre-heated oven for 1 hour until well risen, evenly brown and firm to the touch. (Gas mark may vary)
Step 12: Reduce heat to 140c or gas mark 1, then bake for another two and a half-hours.
Step 13: Coat the top of your cake with apricot jam, then add another layer of marzipan.
Step 14: With the remaining marzipan, create small egg like shapes to decorate the top of your cake – using food colouring decorate.
Good luck. We’re sure they will be lovely.