Weekly Recipe 079 – Mr D’s Easter Simnel Cake

Print Friendly

 Thermally cooked Easter Cake

Easter Simnel Cake made in Mr D’s Thermal Cooker
I made this traditional Easter cake in a Mr D’s Cake tin but it could also be made in any 6 to 7 inch cake tin. You will need to put the cake tin on a trivet and make sure you cover the top so water does not drip on the top of the cake.

Making the cake takes about 20 minutes to put together, 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time.

The recipe is based on a Waitrose recipe and uses their products but these can be substituted with similar ingredients.

ingredients
  • 250g Soft Five Fruit Medley
  • 250g Luxury Mixed Fruit
  • Grated zest and juice of 1 lemon
  • 175g butter
  • 175g light muscovado sugar
  • 4 large free range eggs, beaten
  • 225g plain flour
  • 2 tsp mixed spice
  • 500g Golden Marzipan
  • 100g Flaked Almonds, toasted
  • Apricot jam, warmed and sieved
method
  1. Line the case of your cake tin (see above for details of the tin) with greaseproof paper and grease the sides and lid with butter.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition – if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with the lid if you are using Mr D’s Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. Add enough boiling water to come ¾ the way up the side of the cake tin.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 4 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.
  21. Happy Easter

This is a Text Block. Use this to provide text…