Ginger simnel cake with spring flowers

This delicious Spring Flowers Ginger Simnel Cake recipe not only has a delicious topping but also has a wonderful surprise inside. A layer of homemade marzipan, delicately infused with the warm and invigorating flavors of ginger, creates a heavenly combination that is sure to tantalize your taste buds. With the aromatic scent of spices and the delicate beauty of spring flowers, this cake is truly a delicious treat, perfect for any occasion.

Ingredients

  • 200g packet of ground almonds
  • 100g golden powdered sugar
  • 50 g ginger stalks, finely chopped
  • 1 tbsp cornstarch, plus a little flour for rolling out the almond mixture
  • 1 large egg white
  • 100g sultanas
  • 100g currants
  • 100g raisins
  • 50 g ginger stalks, finely chopped
  • 2 teaspoons tea leaves or 1 tea bag
  • 2 tbsp golden syrup
  • 2 tsp ground ginger
  • 100g plain flour
  • 50g self-raising flour
  • 100 g butter, soft
  • 100g golden powdered sugar
  • 2 large eggs, beaten
  • 2 tablespoons apricot jam, warmed in the microwave or a small pan
  • Powdered sugar, for dredging
  • Edible waffle flowers with sugar icing
  • Ribbon to tie it around the cake

Tip

Icing flowers
is very simple: brush
Petals thoroughly
with lightly beaten
Egg white, sprinkle
with powdered sugar,
Shake off excess
and let it dry
a rack for 2 hours
(You keep several
Weeks in an airtight container
Crate). Ideally use
grown organically
Violets or pansies –
some flowers are
poisonous.Good food know-how
Self-made
Almond paste
tastes nuttier than
bought, but if you
are in a hurry to knead
add the ginger
Bought 350g/12oz
white or gold
Marzipan.

Preparation steps

  1. Make the almond paste. Place the ground almonds in a bowl and stir in the powdered sugar, ginger and cornstarch. Add the egg whites and mix until a smooth paste forms. Roll into a ball, wrap in cling film and place in the fridge for at least half an hour to firm up.
  2. Preheat the oven to 180°C/gas 4/fan 160°C. Line a 7.5 cm deep and 18 cm high round cake tin with non-stick baking paper. Use two circles for the bottom and two layers of paper for the sides (this will help protect the cake during the long baking).
  3. Make the cake. Mix the fruits and ginger stalks in a bowl. Put the tea in another bowl, pour 125 ml of boiling water over it and let it steep for 5 minutes. Strain the liquid over the fruit and then stir in the golden syrup and ground ginger.
  4. Sift the plain and self-rising flour together. In a large bowl, beat the butter and sugar with an electric whisk until the mixture is light in color and drips gently from the whisks. Gradually stir in the eggs and then carefully stir in the sifted flour until smooth. Finally, stir in the dried fruits and their liquid.
  5. Pour half of the cake mixture into the tin and smooth the surface. Unwrap the almond paste on a surface lightly dusted with cornstarch and roll a third of it into a ball, just covering the surface of the mixture. Lift and place the paste into the can and press down to remove any trapped air. Spread the rest of the cake mixture on top and smooth the surface.
  6. Cover the top of the can with foil and gently squeeze the sides to hold it in place. Bake for 50 minutes, remove foil, and bake another 45 minutes to 1 hour, until a skewer inserted into cake comes out clean (replace foil hat if cake shows signs of overbrowning during this time). Leave it in the mold until it cools completely. Then take it out and peel off the baking paper.
  7. To decorate, place the remaining almond paste on a surface lightly dusted with cornstarch and roll out into a circle about 18 cm in diameter. Trim any rough edges with the bottom of the mold. Spread the jam over the surface of the cake and then press the paste firmly onto it. Make sure it is centered and even.
  8. Preheat the grill until hot. Place the cake on a baking sheet and grill until light brown on top. Rotate as you go to make sure it browns evenly. Remove and let cool. (You can prepare this step in advance – wrap the cake in plastic wrap and store in an airtight container for up to 3 weeks. You can freeze the cake for up to 1 month.)
  9. Finally, place the cake on your nicest serving plate and sift powdered sugar over the almond paste. Decorate with a few flowers covered in icing, dust lightly with a little powdered sugar and tie a ribbon around the cake.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
405 18g 5g 59g 25g 2g 7g 0.15g

Equipment and tools

For this recipe you will need the following equipment and tools:

  • mixing bowl
  • Whisk
  • spatula
  • rolling pin
  • baking tray
  • Wire frame
  • Microwave or small skillet

Allergen information

This ginger simnel cake contains the following allergens:

  • Almonds
  • Eggs
  • Wheat (in flour)

Storage and leftovers

If there are any leftovers, you can store the ginger simnel cake in an airtight container at room temperature for up to 3 days. It is recommended to wrap the cake in parchment or foil to keep it fresh. You can also freeze the cake for up to 3 months. Leave at room temperature for a few hours to thaw.

Health Benefits of Ginger Simnel Cake with Spring Flowers

Ginger Simnel Cake with Spring Flowers is not only a delicious treat but also offers several health benefits. This delicious cake is made with a combination of nutritious ingredients that add to its overall comfort value. Let’s take a closer look at the health benefits of this delicious cake:

1. Almonds

The cake contains a significant amount of ground almonds, which are full of nutrients. Almonds are an excellent source of healthy fats, fiber, vitamin E, magnesium and protein. They are associated with various health benefits such as: B. Lowering cholesterol, improving heart health and supporting weight loss.

2. Ginger

This cake contains both ground ginger and stem ginger. Ginger is known for its potential health benefits, including reducing inflammation, relieving digestive problems, and relieving nausea. It also contains antioxidants that can help strengthen the immune system.

3. Sultanas, currants and raisins

The combination of sultanas, currants and raisins in this cake provides natural sweetness and a nutritional boost. These dried fruits are rich in fiber, vitamins and minerals. They are also a good source of antioxidants and can contribute to a healthy digestive system.

4. Tea leaves

The addition of tea leaves or tea bags gives the cake a unique taste. Tea is known for its high antioxidant content, which may help protect against oxidative stress and reduce the risk of chronic diseases such as heart disease and certain cancers.

5. Apricot jam

Apricot jam is used to glaze the cake and gives it a fruity sweetness. Apricots are a good source of vitamins A and C as well as fiber. They contain antioxidants that can promote eye health and support a healthy immune system.

6. Edible waffle flowers with icing

The cake is beautifully garnished with sugar-coated edible wafer flowers such as violets or pansies. Although these flowers are visually appealing, it is important to note that not all flowers are suitable for consumption. Ideally, organically grown flowers should be used and poisonous flowers should be avoided.

Overall, Ginger Simnel Cake with Spring Flowers is not only a delicious treat for the taste buds but also a dessert that offers various health benefits. The combination of almonds, ginger, dried fruits, tea leaves, apricot jam and edible flowers contribute to its nutritional value. Enjoy this cake in moderation as part of a balanced diet for a delicious and nutritious treat.

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