Hello lovelies.
I’ve been on the baking scene for a good 6/7 years now, I’m not a professional as you know but I have spent hours upon hours doing research on all different kinds of bakes from all around the world but believe it or not, it was only last year I learnt that a Simnel Cake exists and what exactly it is.
Now, for those of you, who like me was none of the wiser – A Simnel Cake ‘is a traditional British light fruitcake, historically associated with Mothering Sunday and Easter, distinguished by layers of toasted almond marzipan inside and on top, decorated with 11 or 12 marzipan balls representing the apostles’ (this description was copied from google).
It was only when my nan roped me in last year to help her decorate her simnel cake, that I learnt it existed. How can I even call myself a Brit if I didn’t know that a simnel cake is a traditional british easter cake?
Anyway, I’m now firmly aware of its existence and to apologies to the great british nation, I wanted to share with you guys something utterly delicious using the traditional simnel cake flavours, just with a slight twist.
Now, I can’t take credit for today’s recipe, I was inspired by the incredibly talented team at Red Online, who created these simnel blondies which instantly caught my eye.
{ Red Online Recipe: https://www.redonline.co.uk/food/recipes/a46134291/simnel-blondies/? }
I loved the fact it was a totally different take on a traditional simnel cake. I immediately knew I had to recreate a batch for my loved ones and let’s just say, they certainly didn’t disappoint!
So, if this simnel blondie has also drawn you in and got you wanting to create a batch for yourself, you know the drill by now. Keep on scrolling below and you’ll find todays recipe.
Category: Sweet Treat / Easter
Servings: 25 Squares
Prep Time: 15 Minutes
Bake Time: 35 Minutes
Overall Time: 50-60 Minutes
Ingredients You Need:
- 300g Of Unsalted Butter
- 225g Of Light Brown Sugar
- 225g Of White Granulated Sugar
- 3 Large Eggs
- 4tsp Of Vanilla Bean Paste / Extract
- 450g Of Plain Flour
- 3/4tsp Of Bicarbonate Of Soda
- 300g Of White Chocolate, Chopped Into Chunks
- 300g Of Dried Fruit
- 200g Of Glacé Cherries
- 225g Of Marzipan, Rolled Into Small Balls
How To Make The Blondies:
- Firstly, gather together your equipment and ingredients, line a 9×13” traybake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, beat together the 300g of melted unsalted butter with the 225g of light brown sugar and 225g of white granulated sugar.
- Next, one at a time, beat in the 3 large eggs and 4tsp of vanilla bean paste until combined.
- Now, fold in the 450g of plain flour and 3/4tsp of bicarbonate of soda, until combined, ensuring there’s no lumps.
- Carefully fold in the 300g of chopped white chocolate, 300g of dried fruit and 200g glacé cherries until evenly distributed throughout the blondie batter.
- Pour the blondie batter into the lined baking tin and using a spoon/spatula, spread the batter evenly across the tin.
- In a random fashion, gently press in the balls of marzipan into the blondie batter.
- Place the blondie into the oven and bake for 30-35 minutes, until golden and still has a very slight wobble in the centre.
- Once baked, remove from the oven and allow to cool completely in the tin at room temperature before placing into the fridge overnight to chill.
- Finally, the next morning, carefully remove from the tin and using a knife, portion the blondie and serve.
That’s your Simnel Blondie prepared, baked, chilled and portioned ready for you to enjoy this easter.
Notes:
- Store in an airtight container, at room temperature for up to 5 days.
- Putting the blondie in the fridge is optional, you can portion as soon as it has completely cooled at room temperature. I find putting the blondie into the fridge gives it that extra fudgey texture.
- I used this traybake tin: https://amzn.eu/d/00Xr3fgL
Huge shoutout to Red Online who created something quite magical with these simnel blondies!
I wasn’t sure how they’d be received but my friends and family absolutely demolished the lot and quite frankly, that’s all the reassurance you should need to give these a try yourself. They are my harshest critics afterall.
Let me know in the comments below if you make this blondie yourself and if you do, what your thoughts are on it. If any of you are a traditional simnel cake lover, would you try these blondies? and if you do, did you love or loath them?
Sending you all tons of love & hugs as always,
Elle xo
