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Published on April 19, 2019
Besides creating newer dishes every so often, Chef Anuj Kapoor the Executive Chef at The Grand New Delhi has a passion to constantly rediscover long forgotten recipes of different cultures and regions. Simnel Cake is one such classic Easter time festive special. It used to be very popular in Ireland and some parts of Great Britain amongst other countries.
It was originally made for middle (fourth) Sunday of lent. Simnel cake was so loved in these parts that this Sunday came to be known as Simnel Sunday.
You can order your Simnel cake at Indulge, the pastry shop at The Grand Vasant Kunj, New Delhi. But Chef Anuj Kapoor also shares with us his recipe of the cake in case you want to crank up that oven and enjoy a fun afternoon baking time in your own kitchen!
How to make
Layering
Almond paste for topping
Ingredients | Unit | Quantity |
Butter | Table Spoon | 2 |
Brown Sugar | Cup | ½ |
Eggs | No | 2 |
Rum | ml | 5 |
Almond Powder | Tea Spoon | 1 |
Flour | Table Spoon | 3 |
Black Currant | Cup | 1 |
Sultana | Cup | ½ |
Orang/ Lemon Peel | Table Spoon | 1 |
Sweet Spice | Gram | 1 |
Almond Filling – for layering |
||
Almond Powder | Table Spoon | 3 |
Icing Sugar | Table Spoon | 2 |
Egg Yolk | No | 2 |
Almond Paste Topping |
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Almond Powder | cup | 1 ½ |
Castor Sugar | cup | 1 ½ |
Egg white | No | 1 |
Rose water | tsp | 1 |