Ingredients
to Add/Remove item to your Shopping List
-
3.18 kg 7 lbs 0 oz kg Currants
-
2.27 kg 5 lbs 0 oz kg STANDARD Orange River Sultanas
-
Rind and Juice from 4 lemons
-
0.074 L 0.3108 cups Rum
-
0.085 kg 0 lbs 3 oz kg Glycerine
-
2.5 kg 5 lbs 8 oz kg Gamma AV Cake Marg (Coloured)
-
1.2 kg 2 lbs 10 oz kg Sudzucker Caster Sugar 25kg
-
1.2 kg 2 lbs 10 oz kg T & L Demerara Sugar 4x3kg (6067)
-
0.45 kg 0 lbs 16 oz kg Roasted Ground Almonds
-
0.23 kg 0 lbs 8 oz kg Raw marzipan
-
Caramel colour
-
2.275 kg 5 lbs 0 oz kg Eggs
-
0.563 L 2.3646 cups Milk
-
3 kg 6 lbs 10 oz kg Meneba Flamingo Heat Treated Cake Flour
-
0.02 kg 0 lbs 1 oz kg Mixed Spice
-
0.02 kg 0 lbs 1 oz kg Cinnamon
Simnel Cake
Method
-
Add the liquids (lemon juice, run, glycerine) to cleaned fruit and rind then allow to stand overnight.
-
Cream the Gamma, Caster sugar, brown sugar, almonds, marzipan and caramel colour well together until light and free.
-
Add the egg to the batter in a number of additions, creaming well in between portions.
-
Add half the milk to the batter and mix in.
-
Now add cake flour, mixed spice and cinnamon to the mix
-
Next add the rest of the milk and mix to a clear dough.
-
Add the prepared fruit and mix.
-
Scale 450g into the bottom of the prepared 7-inch cake tin
-
Then add a 175g Disc of Margarine followed by a further 500g of batter
-
Bake at 330°F/160°C for 2 – 2 ½ hours
-
Note: Simnel Cakes are decorated after baking with a ring of marzipanwhich is egg washed and flashed in a hot oven. The centre is filled with a fondant and decorated.
