Providing bespoke care nationwide for clients with spinal injuries and neurological conditions
For those of you who have received and read March’s Total Update, you will already have seen these recipes. However as we approach the Easter Weekend I thought I would share again so that you can pick an Easter Cocktail or slice of cake, or spoil yourself and have both!
Mini Egg Martini – Creamy Easter Cocktail with Mini Eggs and Baileys!
Ingredients …. Serves 4
Traditional Simnel Easter Cake
With Easter approaching I thought I would share the facts and a recipe for a Traditional Simnel Easter Cake.
It is a light fruit cake with two layers of Almond paste or Marzipan. One in the middle and one on the top, this is toasted and eaten during the Easter period in the UK, Ireland and some other countries. It was originally made for the middle Sunday of Lent when the forty day fast would be relaxed. Simnel Cake has been eaten since Medieval Times as both a rich sweet treat and a symbolic ritual. The cake is topped with eleven Marzipan balls to represent the 11 apostles of Christ, minus Judas.
1: Preheat oven to 150C /Gas 2. Grease and line a 20cm/8 inch cake tin
2: Cut the cherries into quarters and rinse under running water, drain well and dry thoroughly with kitchen paper.
3: Place the cherries in a bowl with the butter, sugar, eggs, SR flour, sultanas, currants, candied peel, lemon zest and mixed spice and mix thoroughly. Pour half the mixture into the prepared tin.
4: Take one third of the marzipan and roll it out into a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining mixture on top and level the surface.
5: Bake in the pre heated oven for about 2.5 hours until well risen, evenly brown, and firm to touch. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool for ten minutes then turn out. Peel off the parchment and finish cooling on a wire rack.
6: When the cake is cool, brush the top with a little wared apricot jam and roll out the remaining marzipan to fit the top. 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 top of the balls with beaten egg and then carefully place under a hot grill until the top is lightly toasted. Enjoy!
Thank you to Gemma (Care Manager) and Helen (Clinical Nurse) for sharing these with us all!