This Morning's Easter Simnel Cake

This Morning's Easter Simnel Cake

With the long Easter weekend right around the corner, former Great British Bake Off contestant Cathryn Dresser takes to the This Morning kitchen to make her traditional Easter Simnel cake.

Equipment:7ins deep loose-bottom cake tinRolling pinElectric hand whiskLarge metal spoonMixing bowlGrill or blow torchCardboardPencilScissorsIngredients:1 good quality Earl Grey teabag6oz soft unsalted butter6oz soft light brown sugar3 free range eggs, lightly beaten6oz self-raising flourPinch of salt1tsp mixed spice4oz raisins2oz sultanas4oz dried apricots, chopped2oz dried cranberries2oz chopped mixed peelGrated zest of half an orange and 1/2 a lemon500g pack of marzipan, a little icing sugar to dust the worktops for rolling2tbsp apricot jam1 egg to glazeMethod:Pop the teabag in 500ml of freshly boiled water once brewed, remove the teabag.Put all the dried fruit in a bowl and pour the tea over and leave to soak for about an hour.Pre-heat the oven to 150C.Use the base of the cake tin to make a cardboard template for cutting out the marzipan.Grease and line the tin.Cream the butter and sugar until smooth and pale.Slowly add the beaten egg.Mix in the flour, salt and mixed spice.Fold through the soaked fruit (drained of any excess liquid) and zests.Pour half the mixture into the prepared tin and smooth.Knead 1/3 of the marzipan roll out and cut out a circle.Lay this in the tin and pour the rest of the mixture on top, smooth it out and leave a small dip to allow for it to rise in the centre.Bake in the oven for about 1hr 30mins until a skewer comes out clean.Turn out and allow to cool.Brush the top with apricot jam.Knead another 1/2 the remaining amount of marzipan and cut another disc to lay on top.Divide the rest of the marzipan into 11 and roll into balls.Brush the top of the marzipaned cake with beaten egg.Set the balls around the edge, brush these with egg.Grill or blowtorch the top of the cake to glaze.


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