Simnel cake
Filled with feel good spice, zest and fruit – a
small slice with satisfy any cravings.
Preparation
time: 30 minutes
Cooking
time: 1 hour 30 minutes
Serves 11
Easy
Simnel cake
500g (1lb
2oz) marzipan
250g (9oz)
plain flour
300g (10oz)
mixed dried fruit
50g (2oz)
candied peel, chopped
1/2tsp
baking powder
2tsp mixed
spice
175g (6oz)
butter, plus extra for greasing
175g (6oz)
light brown muscovado sugar
Zest 1
lemon
3 large
free-range eggs, beaten
50g (2oz)
ground almonds
2tbsp milk
2tbsp
brandy
To decorate
2tbsp
apricot jam
1
free-range egg, beaten
You will need
18cm (7in)
loose-bottomed cake tin, buttered and the base and sides
Double
lined with baking parchment, ribbon, to decorate (optional)
- Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Roll out a third
of the marzipan into a round slightly smaller than the tin, place on a
sheet of clingfilm and set aside. Mix 1tbsp flour with the mixed fruit and
candied peel and stir so the fruit is evenly dusted. - Sift the remaining flour, baking powder and mixed spice together
with a pinch of salt, and set aside. - Cream the butter with an electric whisk until pale and creamy, add
the sugar and lemon zest and beat for 4 to 5 minutes until light and
fluffy. Gradually add the eggs, beating continuously until smooth. - Fold in the almonds and flour mixture with a large metal spoon. Add
the fruit, milk and brandy, and fold in. When combined, spoon half into
the prepared tin, and spread evenly. Gently place the rolled out disc of
marzipan on top. Spoon the rest of the mixture on top and spread evenly.
Make a slight dip in the center so the cake rises evenly. Give the tin a
couple of gentle taps on the worktop to dislodge air pockets. - Bake in the center of the oven for 30 minutes, then reduce the oven
to 170 C, 150 C fan, 325 F, gas 3 and bake for 1 hour. To test if cooked,
insert a metal skewer down to the marzipan level – it should come out
clean. Remove from the oven, place on a wire rack and leave to cool. - Roll out a third of the remaining marzipan to a round to fit the
top of the cake. Lightly brush the top with the jam, press the marzipan
down firmly and crimp the edges with your fingers. With the tip of a
knife, score the marzipan in a diamond pattern. - Roll the remaining marzipan into 11 balls. Lightly brush the top of
the cake with the egg, position the balls around the edge and brush with
more egg. Place the cake under a heated grill for 1 to 2 minutes to glaze,
or use a cook’s blowtorch. Cool before serving.
Per
serving: 595 calories, 25g fat (10g saturated), 88g carbohydrate
Chocolate cherry pavlova
Lighter meringue replaces the gateau in this
Black Forest-inspired creation.
Preparation
time: 25 minutes, plus cooling
Cooking
time: 1 hour 30 minutes
Serves 10
to 12
Easy/prepare
ahead
Chocolate cherry
pavlova
5
free-range eggs, separated
1tsp cream
of tartar
250g (9oz)
caster sugar
1tsp
cornflour
100g (4oz)
dark chocolate, melted and cooled slightly
2tsp
arrowroot
1tbsp
caster sugar
390g jar
black cherries in Kirsch, drained and liquid reserved
450ml (15fl
oz) half-fat crème fraîche
2tbsp black
cherry jam
You will need
Baking
sheet with baking parchment
- Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Whisk the egg
whites, a pinch of salt and cream of tartar until stiff. Gradually add the
sugar, whisking until it’s stiff Whisk in the cornflour. Fold in the
chocolate for a marbled effect. - Spoon on to the baking sheet and spread to a round 20cm (8in) in
diameter and 3cm (11/4in) high. Make a dip in the center with
the back of a spoon, and swirl the outer edges. Bake for 1 hour 30 minutes
or until crisp on the outside (the center should be slightly soft). Turn
off the oven and leave inside to cool completely. - To serve, remove the paper and place on a serving plate. Whisk
together the arrowroot, sugar and reserved Kirsch and heat gently until
thickened, then leave to cool. Whisk the crème fraîche until it forms soft
peaks and pile on to the pavlova. Mix the jam into the cherries and spoon
on top of the crème fraîche. Drizzle with the cold Kirsch syrup and serve
immediately.
Per
serving: 316-263 calories, 12-10g fat (6-5g saturated), 45-38g carbohydrate