Category Archives: Cake

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Easter Simnel Cake

The Simnel cake is a cake traditionally baked during Easter in the UK. It's a light fruit cake that has two layers of marzipan, one in the middle and the other on top. The eleven balls of marzipan on top represent the 12 apostles minus Judas (for obvious reasons).

This fruit cake is lighter than the Christmas cake and the marzipan layer in the middle of the cake gives it a unique taste.

My Hubby loves fruit cakes and he has been bugging me for years to bake it for him. I finally caved in and made it for him this year. It got the thumbs up :)

The recipe, I used was Mary Berry's though I did change the number of lemons. I also changed the ratio of the dried fruits though the combined weight is still the same.
  • recipe:
  • 100g glacé cherries, cut into quarters
  • 225g softened butter
  • 225g brown sugar
  • 4 eggs
  • 225g self raising flour
  • 375 mixed dried fruit (sultanas, currants, fruit peel)
  • zest of one lemon
  • 2 tsp ground mixed spice
  • 500g marzipan/almond paste
  • 2 tbs apricot jam, warmed in the microwave
  • 1 egg, lightly beaten, to glaze
  1. Preheat oven to 130degC Fan forced. Grease and line a 20cm round cake tin.
  2. Beat the butter and sugar together in a large bowl, until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift the flour and mix it in a little at a time.
  3. Add the cherries, mixed fruit, mixed spice and the zest and mix until well combined.
  4. Spoon half the mixture into the prepared tin and level the surface.
  5. Take one third of the marzipan and roll it out to a circle the same size as the tin. Place it on top of the cake mixture. Spoon the rest of the cake mixture on top of the marzipan and level the surface.
  6. Bake for 2- 2/12 hours until well risen and equally browned on top. Check after 2 hours. Leave to cool in the tin for about 10mins before turning out onto a cake rack.
  7. When cooled, brush the warm apricot jam over the top of cake and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges. Lightly brush with the beaten egg.
  8. With the remaining marzipan, form eleven balls and arrange the balls around the edge of the cake. Brush the balls with the beaten egg.
  9. Place the cake under a hot grill to turn the marzipan golden-brown. Alternatively, you can use a blow torch,

Happy Easter and Bon Appetite,

Cherrie

 

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Orange Chocolate Madeleines for a high tea.

As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.

When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.

The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.

Here's some of the goodies that we ate that day.

I made some sandwiches and the infamous hotdog and cheese :)
Macaron tower and Guinness gingerbread by Shellie. Gorgeous!
Lemon drizzle cake by Adrian. Stunningly decadent.

Eclairs and profiteroles by Thanh. A good bake:)

Coconut & mango friands and spicy cheese biscuits by Agnes. Perfect combinations.

I made mini chocolate cakes

I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.

Recipe:

  • 2 eggs
  • 2 tbs caster sugar
  • 2 tbs icing sugar
  • 1 tsp vanilla paste
  • 1/4 cup self raising flour
  • 1/4 cup plain flour
  • 75g butter, melted
  • 1 tbs hot water
  • zest of an orange
  • Melted dark chocolate

 

  1. Preheat oven to 200degC (180degC fan forced)
  2. Grease 2 Madeleine pans with a little butter
  3. In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
  4. Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
  5. Drop rounded tablespoons of mixture into pan holes.
  6. Bake for about 10 minutes.
  7. When cooked, tap the pan firmly onto baking paper covered wire racks to cool
  8. When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.

Bon appetite,

Cherrie