(alla fine il dosaggio "medio" delle varie ricette) The traditional British Easter cake, called a Simnel Cake, is a light, lemony fruit cake, flavored with candied orange and lemon peel. A layer of marzipan is placed in the baking pan after half the batter has been poured in, and is baked in the cake, forming a sort of built-in sticky-gooey filling half way up the baked cake. When the cake has cooled, then the rest of the marzipan is used to "ice" the cake, and marzipan chickens, eggs and nests are glued to the cake with eggwhite or sugar syrup. The whole is then browned under the broiler. Simnel Cake (Marzipan-iced) Source: Allen, Darina: The Festive Food of Ireland "This traditional Easter cake was introduced to Ireland centuries ago by English settlers. It has a layer of almond paste baked into the centre and a thick layer of almond icing on top and is decorated with eleven little marzipan balls, representing eleven of the twelve apostles - - Judas is missing because he betrayed Jesus." 350 g = 12 oz = 2 generous cups best-quality sultanas (golden raisins) 350 g = 12 oz = 1 1/2 generous cups best-quality currants 350 g = 12 oz = 1 1/2 generous cups best-quality raisins 110 g = 4 oz = 1/2 cup natural glace cherries, washed and chopped 110 g = 4 oz = 1/2 cup best-quality candied peel 55 g = 2 oz = scant 1/2 cup whole almonds, skinned 55 g = 2 oz = generous 1/2 cup ground almonds zest of 1 lemon zest of 1 orange 60 ml = 2 1/2 fl oz = generous 1/4 cup Irish whiskey (may be omitted) 225 g = 8 oz = 2 sticks butter 225 g = 8 oz = 1 1/2 cups pale soft brown sugar 6 eggs, beaten 285 g = 10 oz = 2 1/4 cups flour 1 teaspoon mixed spice (like apple or pumpkin pie spice) 1 large or 2 small Bramley seedling apples, grated (or other baking apple: Macintosh or Granny Smith) Almond Paste 450 g = 1 lb = 4 cups ground almonds 450 g = 1 lb = 4 cups caster sugar (finely ground, superfine sugar) 2 small eggs 50 ml = 2 fl oz = 1/4 cup Irish whiskey (may be omitted) a drop of almond essence (almond extract) 1.Line the base and sides of a 23 cm = 9 inch round, or a 20.5cm = 8 inch square tin with brown paper and greaseproof paper. 2.Mix the dried fruit, nuts, ground almonds and orange and lemon zest. Add the whiskey and leave for 1 hour to macerate. 3.Meanwhile, make the almond paste. Sieve the sugar and mix with the ground almonds. Beat the eggs, add the whiskey and one drop of pure almond essence, then add to the other ingredients and mix to a stiff paste (you may not need to all the egg). 4.Sprinkle the work top with icing (confectioner's) sugar, turn out the almond paste and work lightly until smooth. Set aside. 5.Cream the butter until very soft, add the sugar, beat until light and fluffy. 6.Add the eggs bit by bit, beating well between each addition so that the mixture doesn't curdle. 7.Mix the spice with the flour and fold in gently. 8.Combine the grated apple and the fruit and stir gently but thoroughly into the cake mixture (don't beat again or you will toughen the cake). 9.Put half of the cake mixture into the prepared tin. 10.Roll out half the almond paste into a 21.5 cm = 8 1/2 inch round, place this on top of the cake mixture in the tin and cover with the remaining mixture. Make a slight hollow in the centre and dip your hand in water and pat it over the surface of the cake; this will ensure that the top is smooth when cooked. 11.Bake in a preheated 160 deg C = 325 deg F = gas3 oven for one hour, then reduce the heat to 150 deg C = 300 deg F = gas2 and bake for a further two hours, or until the cake is cooked (a skewer inserted in the centre should come out perfectly clean). Leave to cool in the tin. 12.Next day remove the cake from the tin. Do not remove the lining paper but wrap in some extra greaseproof paper and tinfoil until required. 13.When you are ready to ice the cake, roll two-thirds of the remaining almost paste into a 23 cm/9 inch round. Brush the cake with a little lightly beaten egg white and top with the paste. 14.Roll the remaining almond paste into eleven balls about the size of a large walnut. Score the top of the cake in 4 cm = 1 1/2 inch squares and brush with beaten egg or egg yolk. Stick the apostles' around the outer edge of the top and brush with beaten egg. Toast under a grill in a preheated 220 deg C = 425 deg F = gas7 oven, for 15-20 minutes or until slightly golden. Protect the sides with tin foil. 15.Decorate with an Easter chicken. Darina Allen's note: This cake is usually only iced on top but we enjoy the toasted almond paste so much that we like to cover the sides also! Simnel Cake Recipe from Vegetarian Society 3 ounces margarine, softened 3 ounces demerara sugar 2 eggs, beaten 8 ounces mixed fruit 4 ounces glace cherries, washed, dried and quartered 2 ounces mixed peel, chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mixed spice finely grated rind of one lemon 8 ounces flour 2 tablespoons milk, if necessary 3 ounces marzipan Topping 2 tablespoons apricot jam, warmed 12 ounces marzipan 1. Line and grease a 7 inch/18cm round cake tin. 2. Cream the margarine and sugar, gradually beat in the eggs. 3. Fold in the mixed fruit, glace cherries, mixed peel, spices, lemon rind and flour. If the mixture is too firm add the milk. 4. Spoon half of the cake mixture into the tin. 5. Roll out the 3oz/75g of marzipan to a 7inch/18cm circle, and place this onto the cake mixture. Cover with the remaining cake mixture 6. Cover with foil and bake for about 30 minutes, or until golden. Remove the cake from the tin and allow to cool. 7. Use 2/3 of the marzipan to make a further 7inch/18cm circle. Use the remaining marzipan to make 11 small balls. 8. Brush the top of the cake with jam and place the circle of marzipan over. Arrange the balls around the edge of the cake, fixing them with the remaining jam. 9. Place under a hot grill until the marzipan begins to turn brown. 10. Tie yellow ribbon around cake and decorate with flowers. Simnel Cake Ingredients: 3/4lb flour 3/4lb currants 1/4lb mixed peel 1/2lb raisins 1/2lb sultanas 2 oz ground almonds 1/4lb margarine 1/2lb sugar 3 eggs 1/2 nutmeg, grated 1 teaspoon bicarbonate of soda 1/2 teaspoon cream of tartar 1/2lb almond paste Method: Cream margarine and sugar, add eggs and dry ingredients gradually. Put a layer of cake mixture into a greased eight inch tin, add a layer of rolled out almond paste and fill up with remainder of cake mixture. Bake at 350°F for two hours. Decorate when cold. SIMNEL CAKE 1 1/2 cup butter 1 3/4 cup brown sugar, packed 6 eggs, lightly beaten 2 cups flour 1 1/2 tsp baking powder 1 1/4 tsp ground cinnamon 1 cup sultanas (light raisins) 1/2 cup candied fruit 1 lb currants 1 cup ground almonds 3 7-oz rolls almond paste 1/2 cup simple syrup 1/4 cup rum Cream together butter and sugar until light and fluffy. Beat in eggs a little at a time. In a separate bowl combine flour, baking powder, cinnamon and nutmeg. Fold flour mixture into creamed mixture. Stir in sultanas, candied fruit, currants and almonds. Pour half of batter into greased and paper-lined 9 inch tube pan. Roll out one tube of almond paste into a circle to fit over batter in pan, cutting a hole from the middle to fit over center of tube pan. Cover with remaining cake batter. Bake at 300F 2-1/2 to 3 hours or until cake no longer sticks to wooden pick when pierced. Turn out and cool on wire rack. Remove paper. Place on serving platter. Combine simple syrup and rum, brush over entire surface of cake. Roll out remaining almond paste into circle large enough to drape over entire cake. Trim center opening and at bottom ofcake. Decorate with chocolate and colored piping gel, if desired. Notes: Simple syrup can be purchased at candy or bakery supply stores and in some gourmet food stores. To make, simply bring 1/2 cup sugar and 1/2 cup water to rolling boil. Continue boiling about five minutes or until thin syrup is formed. Cool. Almond paste is also known as marzipan, be sure to let paste soften at room temperature for easy rolling. With paste trimmed from bottom and center you may mix with food coloring and cut into decorative pieces. SIMNEL CAKE Serves 10-12. 100g / 4 oz butter 100g / 4 oz caster sugar 3 eggs beaten 150g / 5 oz plain flour, sifted with a pinch of baking powder Pinch salt 1/2 teaspoon mixed spice 450g / 1lb mixed currants, raisins and sultanas 50g / 2 oz chopped glace cherries 50g / 2 oz chopped peel 100g / 4 oz ground almonds 2 tablespoons rum apricot jam 1 egg for glaze Almond paste 100g / 4 oz caster sugar 100g / 4 oz ground almonds 1 egg beaten 1 tsp almond essence To make the paste, mix all the ingredients thoroughly together and then knead the almond paste for 2 minutes. Roll out a 1/3rd to make a circle for the top of the cake with the rest make them into 11 egg shapes. Line a 10 inch cake tin with greaseproof paper. Place the butter and sugar into a very large bowl and stir until completely blended, add the eggs and sifted flour with the baking powder, salt and mixed spice. Add the rest of the ingredients and stir until everything is completely blended. Let the mixture settle for 1 hour and give it a final stirring. Put the mixture into the cake tin, and cover top with a piece of greaseproof paper. Heat the oven to Circotherm 160, gas 3, 170C/325F. Bake in the centre of the oven for 45 minutes. Lower the heat to Circotherm 100, gas 1, 140C/275F for 2 hours. Remove the cake and allow the cake to cool completely before you remove it from the tin. Remove the paper. Turn the cake over and glaze with the apricot jam. Top with the rolled out almond paste trimming the edge, top with the small eggs and glaze with the egg and bake in the centre of the oven circotherm 170, gas 4, 180c / 350f for 10 minutes remove and the cake will keep for 1 month if wrapped in cooking foil and placed in a sealed tin... Simnel Cake 225 g (8 oz) ground almonds 225 g (8 oz) caster sugar 100 g (4 oz) icing sugar 1 egg separated Juice of 0.5 lemon Few drops of yellow food colouring 175 g (6 oz) raisins 175 g (6 oz) sultanas 75 g (3 oz) cherries, chopped 75 g (3 oz) walnut pieces 120 ml (8 tbsp) stout 175 g (6 oz) butter, softened 175 g (6 oz) soft dark brown sugar 3 medium eggs 225 g (8 oz) plain flour 2.5 ml (0.5 tsp) baking powder 5 ml (1 tsp) mixed spice Make the marzipan. Mix almonds and sugars. Add egg yolk, lemon juice and food colouring. Mix to stiffish paste. Wrap marzipan in film and place in refrigerator. Place raisins, sultanas, cherries, walnuts and stout into a saucepan, heat until steaming and then stand for 60 minutes. Cream the butter and sugar until light and fluffy, then gradually beat in the eggs. Fold in the sieved flour, baking powder and spice. Carefully stir in the soaked fruit and liquid. Grease and base line a 18 cm (7 inch) deep cake tin, place half the mixture into the tin and flatten out the mixture. Roll out one third of the marzipan into a 18 cm (7 inch) circle, and place on the top of the mixture in the tin and add remaining cake mixture. Cook until pale golden and when a skewer is inserted into the centre of the cake it comes out clean. Fan oven: 140C 2-2.25 hours Conventional oven: preheat 160C 2-2.25 hours Gas oven: preheat Mark 3 2-2.25 hours Leave cake to stand in tin for 15 minutes before turning out onto a wire tray to cool. When cold, remove greaseproof paper and brush top of cake with apricot jam. Roll out another piece of marzipan to fit top of cake and press in position. Score top of marzipan to make diamond pattern and brush with egg white. Roll the remaining marzipan into eleven even sized balls and press around the outer edge, brush with egg white. Place under grill and toast gently until golden brown. Simnel Cake 225g (8 oz) butter, softened 225g (8 oz) light muscovado sugar 4 eggs 225g (8 oz) self-raising flour 225g (8 oz) sultanas 110g (4 oz) currants 110g (4 oz) quartered glace cherries 50g (2 oz) chopped candied peel zest of 2 lemons 2 tsp mixed spice 450g (1 lb) almond paste 2 tbsp apricot jam 1 egg beaten, to glaze Pre-heat oven to 150C/300F/Gas 2. Butter and line the base and sides of a 20 cm (8 inch) deep round cake tin with buttered greaseproof paper. Place all the cake ingredients in a large bowl and beat well until completely blended. Place half the mixture in the prepared tin and level the surface. Take one-third of the almond paste and roll it out into a circle the size of the tin. Place it on top of the cake mixture. Spoon the remaining cake mixture over and smooth the surface. Bake for about 2 hours until well risen and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. When the cake has cooled, brush the top with a little warmed apricot jam and roll out half the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the almond paste with a sharp knife. Form the remaining almond paste into 11 balls to represent the 11 apostles (not counting Judas). Brush the almond paste with beaten egg and arrange the balls around the outside. Brush the tops of the balls with egg as well. Place the cake under a hot grill to turn the almond paste golden. Decorate with crystallised flowers such as violets, primroses and jonquils, if liked. Simnel cake "medio" 6 uova 300 gr. burro 300 gr. zucchero 420 gr. farina