Friday, April 2, 2010

Torta de Pasqua - Easter Cake

There was a time when Easter was associated with more than just chocolate!  We stil have the lovely tradition of hot cross buns...and here's another one to add to the day which will leave your guests asking for seconds!  This is a traditional Simnel Cake...originally cooked for Mothers Day they are now traditional associated with Easter!  My grandmother (left)  had a great classic recipe which I found in a faded part of my mums cook book.

Happy Easter!




Torta de Pasqua - Easter Cake









  • 9oz butter, softened
  • 9oz soft brown sugar
  • grated rind of 1 lemon
  • 5 large egss, beaten
  • 12oz flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground mixed spice
  • 3/4 ground cinnamon
  • 6 oz raisins
  • 4 oz sultanas
  • 4 oz currants
  • 3 oz glace cherries, halved
  • 3 oz chopped mixed peel
  • 2 oz chopped almonds
  • Milk to mix
  • 2 tablespoons apricot jam
  • 10oz almond paste

Set oven to 180 degrees.  Grease and line a 9 inch cake tin.

Cream together the butter and sugar in a bowl until light and fluffy.  Add the lemon rind and beat in the eggs one at a time. Sieve the flour, salt and spices and fold in the fruit and enough milk (a little a time) to to produce a mixture with a droopy consistency. 

Put in half the mixtureinto your tin and spread out.  Take half the almond paste and spread across the mixture in the tin.  Spoon in the rest of the mixture on top. 

Place in the oven for 30mins.  Reduce the oven to 150 degrees and bake for a further 21/4 hours or until skewer comes out clean.  Take out of the oven and let it cool for 15mins or so then turn out on a wire rack.

Brush the cake with the jam.  Roll out the remaining almond paste and cut into strips, plait and place on the jam on top of the cake.

Cocinar, comer y ser feliz!
Leticia

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