A plethora of flavors abound in this traditional Easter cake. The cake, brimming with raisins, currants, spices, and overtones of orange liqueur, is layered with apricot glaze and delicious marzipan. Traditional Simnel cake is topped with 11 marzipan balls, meant to represent the eleven favored apostles, excluding Judas. My version of Simnel includes a Vanilla Buttercream Frosting and a few colorful Jordan Almonds. If you prefer to keep to a traditional Simnel, simply layer the cake layers with the marzipan and top with the marzipan balls.
Ingredients:
1 cup raisins
2 tablespoons orange liqueur
2 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup blanched almonds, finely ground
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon freshly grated lemon zest (about 1 lemon)
1 cup granulated sugar
6 large eggs
Marzinpan
Vanilla Buttercream Frosting:
4 tablespoons all-purpose flour
1 1/3 cups milk (preferably whole milk)
1 1/3 cups unsalted butter, room temperature
1 1/3 cups granulated sugar
2 teaspoons pure vanilla extract
+Apricot Jam
Preheat oven to 180°.
In a medium mixing bowl combine raisins and orange liqueur; stir to thoroughly mix the fruit and liqueur. Set aside.
In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, allspice, nutmeg, cloves, and ground almonds; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy.
Add eggs one at a time, beating until thoroughly mixed. The batter may be curdled but this will be corrected when the flour is added.
With the mixer on low speed, gradually add about half of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
Remove the bowl from the mixer. Using a large rubber spatula, gently fold the raisin and currant mixture into the batter.
Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon.
Bake 30 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
For Vanilla Buttercream Frosting: in a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth.
Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, in a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting in somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
To assembly: place one cake layer on a cake plate. Using a pastry brush, brush about ½ of the still warm apricot jam over the cake.Place the second cake layer on top and brush with remaining jam.
Frost sized and top of cake with Vanilla Buttercream Frosting. Arrange the marzipan balls around the top edge of the cake, and decorate with chocolate eggs =D
HAPPY EASTER!
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