Mother’s Day 2013 – Cake Recipes
There is nothing nicer than someone baking a cake especially for you. So why not bake a cake for your mother for mother’s Day 2013. Here are 3 recipes that are sure to appeal. They all have associations with Mother’s day.
Norwegian Blotkake: a tradiitonal cake for special occasions such as Mother’s Day
Simnel Cake: a traditional english recipe that girls would bake for their mothers just before Mothering Sunday, which was celebrated towards the end of Lent in the christian calendar.
Angel Food Cake – a cake to bake for your own “angel mother”.
The Norwegian Blotkake is a traditional cake that is often made for special occasions such as Mothers Day. The cake is easy to make and makes a delicious treat for Moms as well as for the whole family.
150 grams sugar
150 grams all purpose flour
1 tsp baking powder
½ teaspoon of vanilla essence
1 cup of heavy whipping cream
1 cup of vanilla custard (thicker than pouring consistency)
2 tablespoons of sugar or fructose
Approx 3 tablespoons of strawberry jam
½ cup of fresh strawberries
½ cup of fresh blueberries
2 cups of heavy whipping cream
1 tablespoon of sugar or fructose
Strawberries and blueberries for decorating the top
Making the cake:
- Preheat your oven to Gas Mark 4 Electric 180C 350F
- Grease and line a 10 inch round cake pan ready for your cake mixture.
- Whisk the eggs, sugar and vanilla extract until thick and creamy
- Sift in the flour and baking powder and fold all the ingredients in carefully using a large metal spoon.
- Pour the mixture into the prepared baking pan and bake in the oven for approximately 30 minutes.
- When the cake is golden and springy to the touch it is ready to remove cake from the oven and
- Allow the cake to cool on a wire cooling rack
- Slide the cake horizontally into three layers using a large sharp knife so that you have three rounds of cake.
Preparing the filling:
- Make the custard (to a consistency that is a little thicker than a pouring consistency) and allow to cool
- Whip the cream into slightly stiff peaks with a tablespoon of sugar.
- Slice the strawberries and toss in a small amount of sugar.
- Toss the blueberries in some sugar in a separate bowl
Assembling and decorating the cake:
- Spoon half of the strawberry jam and spread over the top of one of the rounds of cake and then cover it with strawberries on top
- spoon the custard on top of the strawberries and then place the second round of cake on top
- Spoon the remaining jam over the top of the second layer of cake and cover with blueberries.
- Spoon some whipped cream over the top of the berries and then place the third layer of cake on top.
- Spoon more of your whipped cream over the top and sides of the cake and decorate with your remaining strawberries and blueberries
- Keep in the fridge until ready to serve
Serve and enjoy !
A rich fruit cake topped with marzipan and 11 marzipan balls representing Christ’s true apostles.
Simnel Cake is a traditional old English recipe that dates back to the times when girls, who worked in service away from their homes, were allowed to visit their mothers on Mothering Sunday. As Mothering Sunday was celebrated towards the end of Lent many of these girls would bake a Simnel cake to take to their mothers as a gift that could be eaten for Easter.
The cake takes a little time to prepare, bake and decorate but it so delicious that it is well worth making the effort at least once a year.
185 grams of butter
185 grams of sugar
3 medium size eggs (beaten and at room temperature)
185 grams of all purpose flour
25 grams of rice flour
1 teaspoon of baking powder
180 grams of sultanas
180 grams of currants
120 grams of glace cherries (washed, dried, chopped into quarter pieces)
2 tablespoons of candied peel. (well chopped into small pieces)
500 grams of marzipan paste
- Pre heat your oven to Gas Mark 4 (180C 350 F)
- Grease and Line a 7” diameter round baking pan ready for your cake mixture.
- Cream the butter and sugar in a large mixing bowl until light and creamy
- Gradually beat in the eggs until well blended. Note: if the mixture starts to curdle, add one tablespoon of flour to the mixture and keep blending.
- Fold in half of the flour and baking powder and mix well in
- Then add the sultanas, currants, glace cherries and candied peel and the remaining flour and mix until it is all well blended.
- Spoon half of the cake mixture into your baking pan and retain the rest while you roll out a circle of marzipan
- To roll out the circle of marzipan, take 500 grams and roll to slightly less than the diameter of the baking pan (ie just under 7” diameter). Then place the marzipan circle on top of your cake mixture in the baking pan.
- Spoon the remaining cake mixture on top of the marzipan and smooth the surface.
- Place in your preheated oven and bake for 1 ½ hours. Then reduce the temperature down to Gas Mark 2 ( 300F) for a further 1 to 1 ¼ hours. Test to see if your cake is ready by inserting a sharp knife or skewer into the center of the cake. If it comes out clean your cake is ready. If there is cake residue clinging to the knife then you need to bake the cake for a little longer.
- When the cake is fully baked, remove it from the oven and allow to cool in the baking pan for 10 minutes and then turn it out onto a wire cooling rack to finish cooling completely.
Ingredients for the decoration
Approx 750 grams of marzipan paste
- Approx 4-5 tablespoons of apricot jam
- 75 ml of water
- 1-2 teaspoons of lemon juice
How to decorate
- Make the apricot glaze by placing the jam, water and lemon juice into a small saucepan and heating gently over a low heat. Remove from the heat and remove any large pieces of fruit or strain through a sieve if necessary
- Roll out approx half of the marzipan into a circle the same diameter as the top of the cake
- Brush the top of the cake with some of the apricot glaze and press the marzipan top onto the top of the cake. Then brush the top of the marzipan with some more of the apricot glaze
- Roll the remaining marzipan into a long roll and divide it into 11 equal size pieces. Roll each one into a round ball and then place them in a circle round the circumference of the marzipan top
- Finally, brush the marzipan balls with the remaining apricot glaze and then put the cake on a metal oven tray and place in a hot oven (Gas Mark 7 220C 424F) for 5-10 minutes until the top of the balls become golden brown. Keep a careful eye on them when they are in the oven so that they don’t burn.
- When the marzipan looks golden, remove the cake from the oven and allow to cool before serving on a decorative dish.
Serve and enjoy !
Angel Food Cake
All that I am, or hope to be, I owe to my angel mother – Abraham Lincoln
What can be more appropriate for a special Mothers Day celebration than to bake an Angel Food Cake for your own “Angel Mother”.
Ingredients for the cake
1 cup sifted self-raising cake flour
1 and a half cups caster sugar
Approx 10 medium size egg whites (at room temperature
1 ¼ teaspoons cream of tartar
Good pinch of salt
one teaspoon vanilla extract
¼ teaspoon almond extract
- Preheat oven to 325 degrees Fahrenheit.
- Sift the flour four times with one half cup of the sugar
- Beat egg whites until foamy. Add the cream of tartar and salt and beat until soft moist peaks form when beater(s) removed.
- Add the remaining sugar, about two tablespoons at a time, beating in after each addition. Add vanilla and almond extract.
- Sift about one-quarter cup of the flour-sugar mixtures at a time over the meringue and cut and fold it in just until no flour shows.
- Turn into a 10-inch tube pan and bake for about one hour.
- Allow cake to cool in the pan before removing
- When the cake has cooled completely, slice the cake into two halves and spoon whipped cream (see ingredients below) onto one half and place the other half on top.
- Cover with frosting (see ingredients and instructions below) and serve as soon as possible. .
Ingredients for the Filling
1 carton of thick whipping cream
1 tablespoon of sugar
A small amount of raspberries (optional)
Whisk the cream and sugar together until you start to get stiff peaks. Add some raspberries to the last whisking if desired.
Ingredients for the Decoration
A little desiccated coconut for sprinkling on top of the frosting
White Frosting (see recipe below)
For the Frosting
2 egg whites
Half a cup of sugar
¼ teaspoon of cream of tartar
1/3rd cup of water
1 teaspoon of vanilla essence
Place all the ingredients into a heatproof bowl and place over a saucepan of gently simmering hot water. Whisk the ingredients together and continue whisking until the mixture forms into stiff peaks.
Remove from the pan and spoon mixture over your cake. Fluff up with a fork and sprinkle with desiccated coconut. leave undecorated like white snow or decorate with a some crystallised violets and rose petals or a few fresh raspberries serve as soon as possible.
Serve and enjoy !
If you want some further ideas about Mother’s Day presents and other things you can do with your Mom on Mother’s Day: