Easter Cake recipe
Cake: we all need it at this time perhaps more than ever!
The traditional Easter cake is simnel cake, a light fruit cake decorated with marzipan balls that represent the eleven apostles. I love fruit cake and this is something I would bake with my mother. Cooking and baking with Mum when I was growing up inspired me to be where I am today, so I am happy to share this recipe with you which has a special place in my heart.
For a cake tin 22 x 12 x 10cm
- 220gr Butter
- 220gr Caster sugar
- 4 Eggs
- 350gr Plain flour
- 170gr Currents
- 170gr Chopped peel
- 1gr teaspoon baking powder
- 1 Dessert spoon Black treacle
- Almond paste
COOKING TIME – 1 hour at 160°c
Cream together the sugar and the butter. Beat in the eggs gradually.
Place all the dry ingredients together and fold into the mixture, stirring well adding the treacle half way through.
Cut out the almond paste the same size as the tin. Fill the tin with half the mix then place the almond paste in and press flat, now add the remaining mix. (Optional)
Bake in a pre-heated oven.
Optional: – For the traditional cake.
Once the cake has been baked cover the outside with almond paste and the brush with an egg yolk glaze and re-bake in a hot oven until golden brown