MOTHERING CAKE
During the 1600s, England commemorated a day called Mothering Sunday, as celebrated on the 4th Sunday of Lent in honour of the mothers of England. Class structures were abandoned on Mothering Sunday and servants would have the day off from their duties. All were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch for the occasion. This flour-less cake recipe is not for novice bakers, and it is rumored to be the current Queen Mother's favorite chocolate cake. Try it out on your Mum this Mother's Day, as she is your Queen for a Day!
Provided by Millereg
Categories Dessert
Time 1h55m
Yield 1 Mothering Cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Toast almonds in a single layer on a cookie sheet in a 350°F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant.
- Make sure to shake the pan occasionally to turn almonds while toasting.
- Preheat oven to 375°F.
- Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
- Dust lightly with flour or, preferably, very fine, dry breadcrumbs.
- Shake out any excess and set prepared pan aside.
- Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
- Cover until partially melted, and then stir until smooth.
- Set aside to cool to room temperature.
- Reserve ½ cup sugar and place the remaining ¼ cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside.
- In a large mixing bowl beat the butter until soft.
- Add ¼ cup of sugar and reserve the remaining ¼ cup sugar for use later.
- Beat sugar and butter until thoroughly combined.
- Add the egg yolks, one at a time, and continue to beat until smooth.
- Add the melted chocolate and blend on low speed until combined.
- Add almonds and continue to beat mixture on a low speed setting.
- In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
- Start on low speed and gradually increase until the egg whites hold a soft shape.
- Reduce speed again and add remaining ¼ cup sugar.
- Then on high speed, beat egg whites until soft peaks form.
- Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
- Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter.
- Bake for 20-minutes at 375°F, then reduce heat to 350°F and continue to bake an additional 50-minutes.
- Remove cake from pan when cooled, after about 1 hour.
- ****ICING****.
- Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
- Add the espresso or coffee powder and whisk to dissolve.
- Add the chocolate and whisk to dissolve, for about a minute or two.
- Remove from heat and continue to stir to finish melting the chocolate.
- Let icing cool for about 15 minutes, and then pour over the top of the cake, starting at the center.
- Gently push the icing with a spatula over the sides to dribble down the cake.
- Top with shaved chocolate or whipped cream just prior to serving.
- A fresh strawberry is an optional garnish with each served slice.
SIMNEL CAKE
Celebrate Easter with a springtime seasonal bake. This classic simnel cake is packed with dried fruit and spices and topped with marzipan
Provided by GF member salamandercookshop
Categories Afternoon tea, Dessert, Treat
Time 3h
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- Put the sultanas, currants and mixed peel in a bowl with the lemon juice, orange juice, and brandy, if using. Mix well, cover and leave to soak overnight.
- Heat the oven to 150C/130C fan/gas 2. Line the base and sides of a 20cm round cake tin with baking parchment.
- Add the rest of the cake ingredients to the soaked fruit and stir until well combined. Spoon half of this mixture into the bottom of the cake tin and level it off so it's as flat as possible. Roll a third of the marzipan into a circle 20cm diameter and put it on the top. Gently add the rest of the mixture, levelling the surface again.
- Bake for approximately 2½ hours until brown, well-risen and firm to the touch. A metal skewer should come out clean when inserted. Allow to cool for 20 mins in the tin and then turn out to cool on a wire rack.
- Warm the apricot jam in a small saucepan and brush on the top of the cake. Roll out half of the remaining marzipan to the size of the top of the cake. Press it down firmly and push the edges down with your thumb to crimp it round the sides.
- Roll the rest of the marzipan into 11 balls (these represent the Apostles). Place the balls evenly on top of the cake in a circle, sticking them down with a little dab of the jam. Gently blow torch the top of the cake until the balls are a light golden brown, alternatively put the whole cake under a hot grill until the marzipan turns a light golden colour.
Nutrition Facts : Calories 580 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
More about "traditional british mothering sunday simnel cake recipes"
REMEMBERING THE TRADITION OF ‘MOTHERING SUNDAY’ AND …
From stjamestearoom.com
TRADITIONAL EASTER/MOTHER'S DAY SIMNEL CAKE - LARDER LOVE
From larderlove.com
SIMNEL CAKE COOKIES FOR MOTHERS DAY/EASTER - LARDER …
From larderlove.com
LIGHT SIMNEL CAKE | EVERYDAY COOKS
From everydaycooks.co.uk
SIMNEL CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
SIMNEL TRAYBAKE CAKE (SLICE) - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
TRADITIONAL SIMNEL CAKE | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
4/5 (1)Category Afternoon Tea, CakeCuisine BritishCalories 630 per serving
- Grease and line a 20cm (8in) deep round cake tin. Preheat the oven to 150℃ (130℃ fan) 300°F /gas mark 2.
- Beat 225g (8oz) butter and 175g (6oz) sugar together until light and fluffy. Then beat in 4 eggs one at a time. Add the 275g (10oz) flour and 1½ tsp mixed spice and fold in. Next add the lemon zest, juice, 500g (1lb2oz) dried fruit and 50g (2oz) cherries and mix well.
- Roll out 500g (1lb 2oz) marzipan to a circle the same size as the cake tin. Scoop half the cake mixture into the tin and level the surface. Carefully put the marzipan circle on top and press down gently.
- Now scoop the remaining cake mixture on top of the marzipan and spread level. Bake in the centre of the oven for 2½ – 3 hours. To test if the cake is cooked, insert a skewer in the centre. It will come out clean when the cake is cooked.
SIMNEL CAKE | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
Estimated Reading Time 5 mins
SIMNEL CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category DessertTotal Time 2 hrs 30 minsEstimated Reading Time 2 mins
EASY SIMNEL CAKE RECIPE (EASTER FRUITCAKE)
From biggerbolderbaking.com
EASY SIMNEL CAKE TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
MARY BERRY'S SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
SIMNEL CAKE | EASTER RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
SIMNEL CAKE - WIKIPEDIA
From en.wikipedia.org
RECIPE TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE
From youtube.com
SIMNEL CAKE RECIPE - A TRADITIONAL & EASY EASTER RECIPE/BAKE
From youtube.com
EASTER CAKE RECIPE - BBC FOOD
From bbc.co.uk
SIMNEL CAKE RECIPE - BBC FOOD
From bbc.co.uk
MOTHER'S DAY BAKING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #european #finger-food #heirloom-historical #holiday-event #spring #vegetarian #cakes #english #scottish #dietary #welsh #seasonal #citrus #lemon #oranges #presentation #served-cold #4-hours-or-less
You'll also love