Beaverbrook

The Booking
Office

THANK YOU FOR YOUR INTEREST IN BOOKING WITH US. Please contact us on the following details and we will be happy to assist you.

The Booking
OFFICE

THANK YOU FOR YOUR INTEREST IN BOOKING WITH US. Please contact us on the following details and we will be happy to assist you.

Book
A Table

THANK YOU FOR CHOOSING TO BOOK A TABLE!
We have two wonderful restaurants to choose from at Beaverbrook.
Please take a look below for more information and to contact our reservations team who will be happy make your booking.

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GIFT IDEAS

ThE BEAVERBROOK EXPERIENCE AT YOUR FINGERTIPS! For details and information on the various gift voucher ideas we have available, please contact us using the details below and we’ll be happy to help!
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EASTER SIMNEL CAKE RECIPE

With Easter just a hop, skip and a jump away we’ll soon be having a visit from the Easter bunny, enjoying chocolate egg hunts in the woods and feasting on a real family favourite, Simnel Cake! 

Our Chef’s have shared their favourite Simnel Cake recipe for the perfect Easter cake…

Ingredients

Cake Mix:
100g Whole Almonds
180g Unsalted Butter
180g Light Brown Sugar
Zest of 1 Orange
3tbsp Apricot Jam or Marmalade
225g Plain Flour
1 tsp Baking Powder
3 Eggs
100g Ground Almonds
2tbsp Milk
500g Mixed Dried Fruit
100g Glace Cherry
½ tsp Cinnamon
100g Marzipan, cubed

To Cover:
250g Marzipan
3tbsp Apricot Jam

Method:

Grease and line a 8” cake tin and preheat your oven to 150*C

To blanch the whole almonds, place them in a bowl and immerse them in boiling water for five minute and drain

In a separate bowl cream the butter, sugar and orange zest until pale and fluffy

Next, add the jam to the mix and then gradually mix in the eggs and milk, scraping down the sides with a spatula to incorporate any butter stuck to the sides of the bowl

Take the whole almonds and fold them into the egg and butter batter along with the rest of the dry ingredients and fruit

Add the cubed marzipan to finish the mix

Spoon the mixture into the lined cake tin

Bake in the centre of the oven until a skewer comes out clean, approximately 50minutes

Once cold enough to touch, turn out the cake onto a wire rack to cool

When cold, spread the cake with hot apricot jam until covered

Roll out the marzipan to 1cm thickness, cut to size and smooth on to the top of the cake

For a traditional finish you can use any remaining marzipan to form 12 balls on top of the cake.

Enjoy as your Easter pudding or with the perfect cup of English Breakfast Tea!