CHRISTMAS OFFER Subscribe to Derbyshire Life today CLICK HERE

How to bake the perfect simnel cake

PUBLISHED: 10:15 31 March 2015 | UPDATED: 10:15 31 March 2015

Simnel cake

Simnel cake

Archant

Kim Dearing of Oooh La Laa suggests a classic recipe that is easy to make and tastes delicious

Ingredients

8oz butter, softened

8oz soft brown sugar

4 free range eggs

8oz plain flour

Pinch of salt

1 tsp mixed spice

1lb 5oz mixed fruit

1 lemon, zested

1 orange, zested

2lb good quality golden marzipan

2 tbsp apricot jam

Icing sugar

1 Preheat the oven to 140˚C. Line an 8 inch deep round cake tin with baking parchment or greaseproof paper.

2 Dust the worksurface with icing sugar and roll out a third of the marzipan in a circle to fit the tin. Place to one side.

3 Beat the butter and sugar, adding one egg at a time to the mix. Add the mixed fruit, salt, mixed spice, lemon and orange zest and sieved flour. Mix thoroughly.

4 Spoon half the mixture into the tin, spreading evenly, then lay the circle of marzipan on top and spoon on the rest of the mixture.

5 Bake in the centre of the oven for approximately 2 hours, until the cake is well risen and firm to touch. Leave to cool for about 30 minutes before turning the cake out onto a wire rack.

6 Once cool, warm the apricot jam with a tablespoon of water and brush over the top of the cake with a pastry brush.

7 Roll out half the remaining marzipan in a circle to fit the top of the cake, place on top and crimp the edges using your fingers and thumb.

8 Roll the rest of the marzipan into a long sausage and cut into 11 equal pieces. Roll each piece into a ball and place evenly around the edge of the top of the cake. To help them stick, brush with a little water.

9 Lightly sieve icing sugar over the top of the cake. Place under a hot grill to brown, watching carefully to prevent the marzipan burning. Alternatively, use a kitchen blowtorch.

About Kim: Kim Dearing studied Home Economics at Sheffield University before setting up Matlock-based Oooh La Laa Cakes several years ago, selling homemade products at farmers markets, festivals and county shows. After spotting a gap in the market for French crêpes, Kim travelled to Brittany and trained in the art of making the traditional Breton-style crêpes. She has since expanded her business to include them, creating them with flour from Caudwell’s Mill in Rowsley.

Last year, Kim created a Derbyshire flag cake which was presented to HM The Queen on her visit to Chatsworth. In April, Kim will be attending: 3rd and 9th Buxton Pavilion Gardens; 2th-6th Denby Pottery Spring Food & Gift Fair; 11th-12th BASC Gamekeepers’ Fair, Catton Hall; 25th-26th Bakewell Food Festival. Oooh La Laa Crêpes is also available for private events.

Further details can be found at www.ooohlalaa.com

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Derbyshire Life and Countryside visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Derbyshire Life and Countryside staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Derbyshire Life and Countryside account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Our mini-guide to homemade breadmaking courses in the local area.

Read more

Food review - The George, Alstonefield

Friday, November 2, 2018

Our reviewer discovers a ‘proper’ English pub serving food with a modern twist in picturesque Alstonefield

Read more

The shortlists for the 2018 Derbyshire Life Food and Drink Awards are revealed

Read more

Nigel Stuart, head chef at Morley Hayes’ award-winning restaurants reveals his favourite dishes.

Read more

Locally-sourced wine has become a reality for the village of Hathersage, which now has its very own vineyard

Read more

Our reviewer enjoys a friendly atmosphere and good food in the heart of Derbyshire

Read more

Ad Feature Christmas Parties at The Kedleston Country House

Tuesday, September 11, 2018

Celebrate with friends, family and colleagues in the privacy of our beautiful Orangery.

Read more

Ad Feature Festive Dining at The Kedleston Country House

Tuesday, September 11, 2018

Celebrate the festive season in style with friends, family and colleagues.

Read more

Kelvin Guest, Head Chef at The George at Alstonefield creates a delicious dessert with a salute to an iconic local favourite...

Read more

Dan Smith, Head Chef at The Peacock at Rowsley reveals his favourite dishes.

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Subscribe or buy a mag today

Topics of Interest


Local Business Directory


Property Search