Mothering Cake Recipes

TRADITIONAL BRITISH MOTHERING SUNDAY SIMNEL CAKE

Steps:

• CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
• STAGE 1.
• To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
• Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
• Set aside a small portion for balls with which to decorate the cake.
• Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
• STAGE 2.
• Preheat oven to 160°C/320°F.
• Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
• Sift flour, salt and spices together, then stir in fruit and peel.
• Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.).
• Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
• STAGE 3.
• Place half the mixture into a greased and lined cake tin.
• Place one pre-rolled round of almond paste over the top.
• Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
• Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
• Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
• Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
• STAGE 4.
• Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
• Remove and leave to cool.

MOTHERING CAKE

Steps:

• Toast almonds in a single layer on a cookie sheet in a 350°F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant.
• Make sure to shake the pan occasionally to turn almonds while toasting.
• Preheat oven to 375°F.
• Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
• Dust lightly with flour or, preferably, very fine, dry breadcrumbs.
• Shake out any excess and set prepared pan aside.
• Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
• Cover until partially melted, and then stir until smooth.
• Set aside to cool to room temperature.
• Reserve ½ cup sugar and place the remaining ¼ cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside.
• In a large mixing bowl beat the butter until soft.
• Add ¼ cup of sugar and reserve the remaining ¼ cup sugar for use later.
• Beat sugar and butter until thoroughly combined.
• Add the egg yolks, one at a time, and continue to beat until smooth.
• Add the melted chocolate and blend on low speed until combined.
• Add almonds and continue to beat mixture on a low speed setting.
• In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
• Start on low speed and gradually increase until the egg whites hold a soft shape.
• Reduce speed again and add remaining ¼ cup sugar.
• Then on high speed, beat egg whites until soft peaks form.
• Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
• Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter.
• Bake for 20-minutes at 375°F, then reduce heat to 350°F and continue to bake an additional 50-minutes.
• Remove cake from pan when cooled, after about 1 hour.
• ****ICING****.
• Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
• Add the espresso or coffee powder and whisk to dissolve.
• Add the chocolate and whisk to dissolve, for about a minute or two.
• Remove from heat and continue to stir to finish melting the chocolate.
• Let icing cool for about 15 minutes, and then pour over the top of the cake, starting at the center.
• Gently push the icing with a spatula over the sides to dribble down the cake.
• Top with shaved chocolate or whipped cream just prior to serving.
• A fresh strawberry is an optional garnish with each served slice.

MOTHER'S DAY POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch square baking pan with 1 teaspoon butter and set aside.
• Melt 1 cup butter in a saucepan over low heat; stir in the sugar until thoroughly combined. Stir in the vanilla. Whisk in the eggs, one by one, whisking well between each egg. Stir in the salt and lemon zest. Transfer to a large mixing bowl.
• In a separate bowl, sift the flour and baking powder together. Gently stir the flour mixture into the egg mixture. Stir in the milk, folding the batter lightly with a spatula until thoroughly combined. Pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted near the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack for 10 minutes; invert the cake onto a second wire rack and let cool completely.