Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Easter to me is synonymous with simnel cake. I remember baking my first one when I was about 10, with a bit of help. After a couple of Easters- worth of practice and with a keen desire to be able to give my dad a present that I had made by myself, I had the recipe firmly in my favourites. This traditional Easter celebration cake, which dates back as far as medieval times, is a light, spiced fruit cake containing citrus zest and peel. Traditionally it is adorned with two layers of marzipan, one disc being placed halfway through the cake batter prior to baking, and another one added on top after baking. Once baked, the marzipan in the middle of the cake becomes a delightfully chewy texture.
The traditional way to decorate a simnel cake is with 11 marzipan egg shapes on top. The top disc of marzipan and the egg shapes are brushed with beaten egg and lightly toasted under a grill. The egg shapes are to represent the apostles of Christ minus Judas. The pale cream of the marzipan lends itself to being decorated with spring flowers and a yellow ribbon wrapped around the side – it is a beautiful addition to any Easter table.
Songs to cook to
My favourite song at the moment is Another Girl, Another Planet, covered by the Coal Porters.