Category Archives: Dessert

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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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Super Moist Banana Cupcakes with salted caramel.

Who doesn't like cupcakes? I have yet to meet a person you doesn't. Especially if the cupcake is topped with a delicious, rich and smooth icing and filled with a salty caramel goodness.

I was lucky enough to receive a jar of gooey salted caramel homemade by my good friend, Thanh. And what good why to use it up? I used it as a filling in my banana cupcakes. Bananas and caramel are a match made in heaven.

I got the recipe for the cupcakes from one of my women's weekly baking books. As for the salted caramel, I have never actually made them before so you will be able to google the recipe or have a very good friend make it for you :)

Banana cupcake recipe:
  • 90g softened butter
  • 100g firmly packed brown sugar
  • 2 eggs
  • 75g self raising flour
  • 75g plain flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp mixed spice
  • 2/3 cup mashed overripe bananas
  • 80g sour cream
  • 2 tbs milk
  1. Preheat the overn to180degC (160degC fanforced) and line a 12 hole standard muffin pan with paper cases.
  2. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
  3. Stir in the sifted dry ingredients and the rest of the ingredients. Divide mixture between the cases.
  4. Bake for about 20 mins. Turn cakes onto wire racks to cool.
  5. When cooled, slice the cupcakes horizontally and fill with your favourite filling. Pipe the top with the cream cheese frosting (recipe below).

 

Cream Cheese Frosting recipe:

  • 30g softened butter
  • 80g softened cream cheese
  • 1 1/2 cups icing sugar.
  1. Beat the butter and cream cheese in a small bowl with electric mixer until light and fluffy
  2. Gradually beat in the sifted icing sugar. Mix until well blended and smooth.

 

Bon Appetite,

Cherrie