SIMNEL CAKE WITH CRYSTALLIZED SPRING FLOWERS

 

 

Traditional Simnel cake with crystallized flowers

 

This is a (fairly) traditional Simnel cake with the addition of pretty crystallized flowers. These cakes were traditionally made by girls working in service and they took them home to their mother’s on Mothers day. It was probably the one day in the year they could go and see their family so it must have been very special. The cakes were topped with 11 marzipan balls to represent the true disciples and I have added the pretty frosted flowers. I’ve managed to ‘convert’ many ‘marzipan haters’ to homemade marzipan so give it a go, it has a much more nutty taste without the chemical aftertaste of the marzipan flavourings used in bought varieties.  If you want to use it for an Easter Cake instead of a Simnel Cake just leave off the marzipan balls and decorate with the crystallised flowers, fresh flowers or little eggs and chicks and finish it off with a  ribbon.

NB re-reference to washing dried fruit -it used to be what you had to do years ago (and perhaps some ‘proper’ bakers still do). I remember seeing all the dirt & sludge that came off the fruit nowadays the fruit is of better quality….and then there were the trays of the fruit drying before it could be used (so it didn’t all sink to the bottom). The soaking did plump up the fruit, I suppose that the farthest I would go down this line, nowadays is to soak the fruit in brandy or whisky.  She would also cut up each sultana with scissors so that the fruit was also of equal size. Apologies for my shortcomings mum x

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