Happy Easter everyone!
I’ll keep it short, here I’ve made a Simnel Cake for Easter this year. Not common in Australia, but I learned from The Pom that his mum will make one for Easter now and again. I know mine is not so traditional by using fondant instead of marzipan, and I still don’t get the idea of putting a layer of marzipan in the centre of the cake and then bake it. Not only that, they even scorch the top afterwards. I think I still prefer my fondant cover to look pretty and all, then decorated with 11 chocolate eggs, because The Pom always tells me Judas is naughty so he doesn’t deserved chocolate egg! And we also put a giant egg in middle as Jesus, not that I am religious but I am happy so long there are chocolates!
150g butter, at room temperature
1/2 cup (100g) brown sugar
1 tablespoon molasses
2 cups (300g) self-raising flour
1 teaspoon mixed spice
450g dried mixed fruit
2 tablespoons brandy
2 tablespoon grand marnier
2 tablespoons apricot jam
white icing fondant
chocolate eggs to decorate
Preheat oven to 180°C. Grease and line a 20-cm spring form tin with baking paper.
Use an electric mixer to beat butter, sugar and golden syrup in a bowl until pale and creamy. Add eggs one at a time and beat until just combined. Add flour and mixed spice and stir to combine. Stir in mixed fruit.
Fill cake tin with mixture, dab the top with wet hand to smooth the mixture and fill the tin evenly. Bake in oven for 30 minutes. Reduce oven temperature to 150°C and bake for a further 45minutes to 1 hour or until a skewer inserted into the centre comes out clean. Set aside in pan to cool for 10 minutes. Remove cake from tin and transfer to wire rack.
Pierce the top of cake with a skewer to make tiny holes all over. Mix brandy and grand marnier, then using a brush, dab the top of cake with alcohol mix, let it soak in before dabbing all over again until all alcohol is used. Then let it cool completely.
Turn cake on to a clean surface. Heat jam in a small saucepan over low heat until melted. Strain through a fine sieve into a bowl. Brush top and sides of cake with warm jam. Use a rolling pin, roll fondant out until is wide enough to cover the top and sides of cake, about 3-4mm thickness. Drape fondant over cake then slowly cover up the cake, cut off the excess using a pasta cutter. Decorate the cake with the fondant offcuts, then top with chocolate eggs.