All in One Simnel Cake with Crystallised Primroses Serves 16 Marzipan 675 g (1lb 8 oz) ground almonds 340 g (12 oz) icing sugar, sifted 3 tablespoons Irish Whiskey 3 teaspoons vanilla extract 2 egg whites Cake 225 g (8 oz) unsalted butter, softened 225 g (8 oz) self raising flour 2 teaspoons ground mixed spice ¼ teaspoon freshly grated nutmeg 110 g (4 oz) raisins 110 g (4 oz) currants 110 g (4 oz) sultanas 85 g (3 oz) grated apple, skin left on 85 g (3 oz ) dark brown soft sugar 85 g (3 oz) light brown soft sugar 55 g (2 oz) golden syrup 4 eggs 110 g (4 oz) ground almonds Zest and juice of 1 lemon Zest and juice of 1 orange 3 tablespoons apricot jam 1. Preheat the oven to 140C (325F/Gas 3). Grease a 23 cm (9 inch) loose-bottomed or spring form cake tin and line with baking parchment. 2. To make the marzipan, put all of the ingredients into a freestanding mixer and gently mix the with the paddle attachment until the marzipan comes together. Turn out on to a board, lightly dusted with icing sugar and lightly knead together. 3. Wrap two-thirds of the marzipan and set it aside. Roll out the remaining third into a flat disc, using the prepared cake tin as a stencil. Cover and set aside. 4. For the cake, place all the ingredients except the apricot jam into the clean bowl of a freestanding mixer and beat with the flat paddle attachment for 1-2 minutes until combined. 5. Spoon half of the mixture into the prepared tin. Smooth it out, then lay the marzipan disc on top. Cover with the remaining cake mixture and smooth out the top. Bake on the middle shelf of the oven for 1hr 20 minutes. 6. Remove from the oven and allow to cool for 30 minutes in the tin before transferring to a wire rack to cool completely. 7. Warm the apricot jam in a small saucepan, then brush it over the top of the cooled cake. 8. Roll out half of the remaining marzipan and use it to cover the top of the cake, then crimp the edges. Roll the remaining marzipan into 11 balls and fix them to the top of the cake with a little of the apricot glaze. 9. Using a cook’s blowtorch, brown the tops of the marzipan balls, then decorate the cake with the crystallised primroses. #c#cheriedenhamcookst#theirishbakeryi#irishrecipesn#nostalgicbakesi#irishcookbookn#nostalgicbakingt#traditionalbakings#seasonaljoysa#acookslifee#eattheseasoni#irishcountryliving#c#countrycottagevibest#traditionalrecipebooki#irishbakingi#irishbakes#childhoodbakingn#northernirishrecipesl#loveirelandt#theirishbakeryt#tourismnie#embraceagiantspiritd#discoverirelandd#discovernis#spreadtheirishbakeryloves#simnelcakerecipec#cookerylessonbooktokireland

Lemon Curd Makes 450g/1lb Zest and juice of 3 large, unwaxed lemons 85 g (3 oz) unsalted butter 110 g (4 oz) granulated sugar 3 eggs, lightly beaten Combine all the ingredients in a saucepan over a medium-low heat. Stir carefully with a wooden spoon or spatula until the mixture comes to a gentle simmer and thickens. Be very careful not to use too high a heat as the eggs will scramble. When the mixture is thick enough to coat the back of a spoon and leave a clear mark when you draw your finger through it, the curd is ready. Remove the curd from the heat immediately and pass it through a sieve into a bowl to get rid of any bits of zest or egg. Pour into a sterilised jar. Leave to cool, then refrigerate. #cheriedenhamcooks #theirishbakery #seasonaltales #irishrecipes #irishcookbook #discoverireland #discoverni #seasonaljoys #northernirishrecipes #eattheseason #irishcountryliving #acookslife #myseasonaljoys #traditionalbaking #traditionalrecipe #traditionalrecipebook #traditionalrecipes #irishbaking #easybaking #easyrecipes #loveireland #thebakefeed #tourismireland #loveireland #irishdaily #EmbraceAGiantSpirit #traditionalrecipebook #homemadelemoncurd #stpatricksdayrecipes #lemoncurd

Soda Farls Makes 4 farls 400 g (14 oz) plain white flour 1 teaspoon bicarbonate soda 1 teaspoon salt 300ml (10 fl oz) buttermilk Sift the flour, bicarbonate of soda and salt into a large bowl. Pour in the buttermilk, gently mixing everything together with a spatula or large round-edged table knife. Stir in 55 ml (2 fl oz) cold water until you have a soft dough. The dough should be not too dry but not too sticky. Add 1-2 more tablespoons water if it feels dry. Shape the dough into a ball and then gently roll it with a rolling pin into a 1 cm (1/2 inch ) thick circle. Sprinkle the dough with some extra flour and, using a large knife, cut the circle into quarters. Heat a heavy-based griddle or frying pan over a medium heat and when hot, place the farls on the pan, you can do this in batches if needed). Cook for 5-6 minutes on each side until lightly browned. Stand the farls up on their sides and cook them for 1 minute per side, then wrap in a clean dish towel or cloth to keep warm until you’re ready to eat. #cheriedenhamcooks #theirishbakery #seasonaltales #irishrecipes #irishcookbook #discoverireland #discoverni #seasonaljoys #northernirishrecipes #eattheseason #irishcountryliving #acookslife #myseasonaljoys #traditionalbaking #traditionalrecipe #traditionalrecipebook #traditionalrecipes #irishbaking #easybaking #easyrecipes #loveireland #thebakefeed #tourismireland #loveireland #irishdaily #EmbraceAGiantSpirit #traditionalrecipebook #sodafarls #stpatricksdayrecipes

Potato Bread With Smoked Streaky Bacon Serves 8 450 g (1 lb) leftover cooked potato, warmed up 55 g (1 oz) butter, melted 1 tsp salt 110 g (4 oz) plain flour 110g/4oz plain flour, plus extra for dusting Freshly ground black pepper Mash the warm potatoes (with a ricer if you have one) with the butter, salt and pepper. In a bowl, lightly mix the flour into the mashed potatoes and gently bring together to form a soft dough. Turn the dough out on a lightly floured surface, pat it down gently and then roll it into a large circle about 1 cm (½ inch) thick. Run a palette knife under the dough to keep it from sticking, then cut into eight triangles. Allow to cool completely so it’s easier to handle. Sprinkle some flour over a dry frying pan over a medium heat and lay the pieces on top. Cook for 3-4 minutes on each side until lightly browned. Once baked, removed and leave to cool on a wire rack lined with baking parchment wrap in a clean dish towel or cloth. They are ready to eat as they are, straight from the pan or griddle and topped with butter, but the way we eat them at home is to let them cool and then reheat them in the same pan that the bacon has been fried in. #c#cheriedenhamcookst#theirishbakerys#seasonaltalesi#irishrecipesi#irishcookbookd#discoverirelandd#discovernis#seasonaljoysn#northernirishrecipese#eattheseasoni#irishcountrylivinga#acookslifem#myseasonaljoyst#traditionalbakingt#traditionalrecipet#traditionalrecipebookt#traditionalrecipes#i#irishbakinge#easybakinge#easyrecipesl#loveirelandt#thebakefeedt#tourismirelandl#loveirelandi#irishdailyE#EmbraceAGiantSpiritt#traditionalrecipebookp#potatobreadsnack #stpatricksdayrecipeideas

Proof that Rose’s @mumonmuddylane method works! Actually, it is brilliant, especially for old eggs! Thank you so much for sharing Rose#!😘 #cheriedenhamcooks #theirishbakery #seasonaltales #irishrecipes #irishcookbook #discoverireland #discoverni #countrycottagevibes #livetheseasons #eattheseason #seasonaljoys #irishcountryliving #cookbookcorner #cookbookauthor #foodandmood #acookslife #myseasonaljoys #traditionalbaking #traditionalrecipes #irishbaking #easybaking #easyrecipes #northernirishrecipes #loveireland #thebakefeed #theirishbakery #tourismni #easyrecipes #homemadebutter#countryliving