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黄金蛋糕Golden Simnel Cake

黄金蛋糕Golden Simnel Cake





1. 把所有水果和柠檬皮茸混合在有盖的容器中,以橙酒腌制过夜。
9. 杏仁糖泥:将杏仁粉和糖粉放入一个大的搅拌碗中混合,另外在一个小碗中把蛋黄、朗姆酒及醋一起搅​​拌均匀。然后在杏仁和糖的混合料中加入适量的蛋黄混合料,做成结实的糊状物,然后揉成团状,再分成11个小球,将剩余的杏仁糖泥擀成大小配合蛋糕顶部的圆形。

【Ingredients】Serves 10~12 persons
150g golden raisins, 40g mixed peel(chopped into small pieces), 80g dried figs, 80g dried mango, 80g dried pineapple, 150g dried apricots, 70g crystallized ginger, Finely grated rind of 1 lemon, ½ cup orange liqueur(Grand Marnier or Drambuie)

【Dry ingredients】
150g all-purpose flour, 1 tsp baking powder, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ½ tsp ground all spice, ½ tsp sea salt, 100g ground almonds, ¾ cup sweetened flaked coconut


【Wet ingredients】
200g unsalted butter, 150g caster sugar, 2 tsp vanilla extract, 3 large eggs, ¼ cup orange liquer(additional, for brushing)

200g ground almonds, 200g icing sugar(sifted), ¼ tsp almond extract, 2 small egg yolks, 2 tbsp rum or brandy, ⅛ tsp vinegar, Some apricot jam(warmed till runny)

【Method 】
1.Fruit Mix: In a covered container, marinate all fruits and lemon rind with liquer overnight.
2.Dry ingredients: Sift flour with baking powder and spices. Stir in salt, ground almonds and coconut.
3.Grease a 9 inch (23 cm) deep round pan. Cut 2 circles of baking paper for the base and 2 strips for sides, allowing 4cm for overlap and 5 cm above edge of the pan. Cut at 2 cm intervals along one edge about 2 cm deep. Line the sides with the cut edges around the base. Line base with the paper circles.
4.Meanwhile preheat oven to 160℃.
5.Wet ingredients: Beat butter on high speed till pale yellow. Add sugar and vanilla, beat till fluffy. Add eggs one at a time and beat after each addition till fluffy.
6.Lightly toss fruit mix with some of the sifted flour mixture. Add fruit mix and remaining flour mixture alternately to the beaten wet ingredients, ending with flour mixture.
7.Transfer cake batter to the prepared pan. Smooth the top and tap the pan a few times on the table top to remove any bubbles.
8.Bake for 50~60 minutes, until a skewer inserted into the center comes out clean. Remove from oven. Quickly brush additional orange liquer on the cake while still hot. Allow to cool completely in the pan on a wire rack.
9.Marzipan: In a large mixing bowl, combine ground almonds and icing sugar. In a small bowl, stir egg yolks with rum and vinegar till combined. Add just enough egg yolk mixture to the almond/sugar mixture to make a firm paste. Knead slightly. Roll pieces of marzipan to make 11 small balls. Roll out the remaining marzipan to a circle to fit the top of the cake.
10.Remove the cooled cake from the pan and brush the top surface with some warm apricot jam. Place marzipan circle on the cake, press down lightly and flute the edges with your fingers. Brush some jam on the bottom of each ball and stick onto the cake in a circle.
11.Optional: you can use a blow torch to brown the top surface of the marzipan for a decorative effect.


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