As we prepare for Easter Weekend, no doubt you will be getting inspiration from the wonderful Mary Berry on the BBC, her special programme Mary Berry’s Easter Feast shows a wide range of recipes from different Christian traditions… And a feast we shall have!
This Saturday I have set myself a task to make a Simnel Cake, news to me that marzipan is actually baked in the middle of the cake!
Sounds yummy.. so baking day on Saturday here we come......
only thing I am missing is visitors to share it with!
6. When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.
7. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown.
8.To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk.
9. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance.
10.Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle.
Credits: BBC Food, Mary Berry
A bit of input from everyone at the Ian Dunn design team