Name: Ginger Simnel Cake with Spring Flowers Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 125g of self-raising flour; 1 tsp of ground ginger; 1/2 tsp of cinnamon; 100g of softened butter; 100g of brown sugar; 2 eggs; 2 tbsp of golden syrup; 50g of crystallized ginger, chopped; 200g of marzipan; Edible spring flowers for decoration

How To Make Ginger Simnel Cake with Spring Flowers

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

125g of self-raising flour
1 tsp of ground ginger
1/2 tsp of cinnamon
100g of softened butter
100g of brown sugar
2 eggs
2 tbsp of golden syrup
50g of crystallized ginger, chopped
200g of marzipan
Edible spring flowers for decoration

Instructions

Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
In a large bowl, mix the flour, ground ginger, and cinnamon together.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the golden syrup.
Gradually fold in the flour mixture until well combined.
Stir in the crystallized ginger.
Pour the mixture into the prepared cake tin and smooth the top.
Bake for 40 minutes or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Roll out the marzipan into a circle the same size as the cake.
Place the marzipan on top of the cooled cake.
Decorate with edible spring flowers.