"some 200 years before his birth. Different towns had their own recipes and shapes of the Simnel cake. Bury, Devizes and Shrewsbury produced large numbers to their own recipes, but it is the Shrewsbury version that became most popular and well known. Simnel cake Simnel cake is a light fruit cake eaten during the Easter period in the United Kingdom, Ireland and some other countries. It is distinguished by two layers of almond paste or marzipan, one in the middle and one on top. The top layer is capped by a circle of ""eggs"" made of the same paste, and"
"with orange-flower water and shaped into roses and other delicate flowers before they are baked. Marzipan can also be made from oatmeal, farina, or semolina. In Iran, marzipan fruit is a traditional Passover treat, replacing biscuits and cakes. In Latin American cuisine, marzipan was brought from Spain and is known by the ""Castilian"" (Spanish) word ""mazapán"" and is also traditionally eaten at Christmas, although Latin American ""mazapán"" is generally made with peanuts in place of almonds as the Spanish ""mazapán"". In the Indian state of Goa, marzipan ("") was introduced from Portugal. However, the Goan version uses cashew nuts instead"
"a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned “king” or “queen” for the following year. ""Frangipane/frangipani"" derived from ""frangere il pane"" from which the noble Frangipani family of Rome derived its name in the 11th century. A certain Frangipane was perfumier to Louis XIII of France, hence the common name of the flowering tropical trees that are actually in the genus ""Plumeria"". Other people believe it's derived from St. Francis; ""pane"" is Italian for bread and ""Frangi"" would have been the cognomen of St. Francis. Frangipane Frangipane ()"
"figures of animals as a traditional treat for New Year's Day. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. Traditional Swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink. In Spain it is a traditional Christmas dessert, although in Toledo, where the first written reference of this product dates back to 1512, it is eaten all year round. In Italy, particularly in Palermo, marzipan (') is often shaped and painted with food colourings to resemble fruit—'—especially during the Christmas season"
"of almonds. Goan marzipan is used to make Easter eggs. It is also used to make Christmas sweets in various shapes like fruits, flowers, stars, etc. In the Philippines marzipan was brought from Spain, "" (Spanish for ""pili marzipan"") is made from pili nuts. There are two proposed lines of origin for marzipan; they are not necessarily contradictory and may be complementary, as there have always been Mediterranean trade and cooking influences. Other sources establish the origin of marzipan in China, from where the recipe moved on to the Middle East and then to Europe through Al-Andalus. Although it is"
"Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. After this ""tripartite garment"" (upper part, belt, lower part) the cake was named. As the"
"include the chocolate and marzipan topping. Tunis cake A Tunis cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas. The origins of the cake are Edwardian. Scottish bakery Macfarlane Langs produced commercial Tunis Cakes in the 1930s, and when they merged with McVitie & Price in 1948 to form a company called United Biscuits (which still owns the McVitie’s brand) the recipe passed to the new company. McVitie's produced a Tunis cake until the mid 1980s. It is now sold seasonally by some supermarkets in the"
"covered with a layer made of dried fruit, almonds, egg yolks creamed with sugar and whipped egg white and baked again. The cake's name may have its origins in the Mazur (or Masurian) tribe inhabiting the Mazovia region of central Poland. Another theory says it might originate from the word (Polish for mazurka), traditional folk dance in triple metre from Poland. A shortcrust pastry, Mazurek is considered one of the primary desserts of Easter across Poland. What distinguishes it from other festive dessert cakes is the abundance of decoration with dried fruit and nuts, its overall sweetness, and chocolate icing,"
"is still hot. In Bulgaria, the common fruitcake is known as ""keks"" (, ), is home-made and is consumed throughout the year. Recipes for ""keks"" vary, but commonly it contains flour, butter and/or cooking oil, milk, yeast, yoghurt, eggs, cocoa, walnuts, and raisins. It is usually baked in Bundt-style pan. There is also another specific type of fruitcake prepared for Easter, which is known as Kozunak (, ). This fruitcake is known as pan de pascua. To learn more, go to Pan de Pascua The fruitcake is commonly eaten during the Christmas season in Canada. Rarely is it seen during"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"Tortell Tortell (), Tortel in Spanish or Gâteau des Rois in French (Reiaume or Corona dels Reis in Occitan) is a Catalan and Occitan pastry typically O-shaped, usually stuffed with marzipan or whipped cream, that on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 (Epiphany), at the conclusion of the Twelve Days of Christmas. This is also known as the day of the Three Wise Men according to the Catholic liturgical calendar. The ""tortell de Reis"" contains two hidden surprises: a dried field bean, and a tiny figurine of one of the three"
"Marzipan Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding cakes and Christmas cakes. This use is particularly common in the UK, on large fruitcakes. Marzipan paste may also be used as a baking ingredient, as in stollen or banket. In some countries, it is shaped into small"
"and on ' (All Souls' Day) on November 2. May 9 and 10 are also special days for eating marzipan in Sicily. In Portugal, where the confection has been traditionally made by nuns, marzipan (') is used to make fruit-shaped sweets; in the Algarve region in particular it is a very common sweet. There are other regions, as Toledo in Spain in which marzipan (') is shaped into simple animal shapes, and sometimes filled in with egg yolk (') and sugar. In Greece and Cyprus, marzipan is made in a variety of shapes and sizes and is almost always left"
"de reyes"", and in the Portuguese-speaking world the ""bolo rei"". Tortell Tortell (), Tortel in Spanish or Gâteau des Rois in French (Reiaume or Corona dels Reis in Occitan) is a Catalan and Occitan pastry typically O-shaped, usually stuffed with marzipan or whipped cream, that on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 (Epiphany), at the conclusion of the Twelve Days of Christmas. This is also known as the day of the Three Wise Men according to the Catholic liturgical calendar. The ""tortell de Reis"" contains two hidden surprises: a dried field"
"Frangipane is one of France's many traditional foods associated with Christmas celebration. Today it is normally made of butter, sugar, eggs, and ground almonds. In some anecdotes it was the kind of sweet that the noblewoman Jacopa da Settesoli brought to St. Francis of Assisi in 1226, when he was dying. On Epiphany, the French cut the King Cake, a round cake made of frangipane layers into slices to be distributed by a child known as le petit roi (the little king) who is usually hiding under the dining table. The cake is decorated with stars, a crown, flowers and"
"the celebration of L'Escalade is the ritual smashing of a chocolate cauldron filled with marzipan vegetables, a reference to a Savoyard siege of the city which was supposedly foiled by a housewife with a cauldron of boiling soup. In Denmark and Norway, it is common to eat marzipan pigs for Christmas and marzipan shaped as eggs for Easter, and Kransekage for New Year's Eve. In Tallinn, in Maiasmokk café, there is a small museum dedicated to the history and manufacture of marzipan. In the Middle East, marzipan (known as ""lozina"", ""lowzineh"", a Persian word derived from ""lawz"", ""almond"") is flavoured"
"In Iran and the diaspora, Assyrians will eat a Paska cake on Easter, ""Ida Gura"". The tall cake is decorated with a cross on top to represent Calvary, the place of Jesus' crucifixion, and surrounded with colored eggs to symbolize the people who visited Jesus during his death and were at his cross. Pască is a traditional Romanian and Moldovan pastry. Pască is composed with eggs, sour cream, fresh cheese like urdă, raisins and sugar, and is especially made for Easter. The word ""Pască"" come from Latin, ""Pascha"", meaning ""Easter"". Paska (bread) Paska (Russian, Ukrainian: Пáска ""Easter"", Georgian: პასკა ""Easter"","
"Tunis cake A Tunis cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas. The origins of the cake are Edwardian. Scottish bakery Macfarlane Langs produced commercial Tunis Cakes in the 1930s, and when they merged with McVitie & Price in 1948 to form a company called United Biscuits (which still owns the McVitie’s brand) the recipe passed to the new company. McVitie's produced a Tunis cake until the mid 1980s. It is now sold seasonally by some supermarkets in the UK. An early recipe does not"
"Fruitcake Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream). The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added. Fruitcakes"
"Pastiera Pastiera napoletana (, ) is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. It is usually eaten at Easter. It was used during the pagan celebrations of the return of the Spring time. During these celebrations Ceres’ priestess brought an egg, symbol of new life in procession. Because of the wheat or the einkorn, mixed with the soft ricotta cheese, it could come from the einkorn bread called ""confarreatio"", an essential ingredient in the ceremony of the type of ancient Roman weddings named after it ""confarreatio"". Another hypothesis we"
"It should have a moisture content of less than 10%. Marzipan Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding cakes and Christmas cakes. This use is particularly common in the UK, on large fruitcakes. Marzipan paste may also be used as a baking ingredient, as in stollen"
"white. In the islands of the Aegean in particular, white marzipan is considered a wedding treat and is served to guests at wedding feasts. In Malta marzipan is used as a filling in the traditional Maltese Easter treats called Figolla. In the Netherlands and Belgium, marzipan figures are given as presents to children during Saint Nicholas's Eve. In Germany, it is common to give marzipan in the shape of a bread, which is called ""Marzipanbrot"" during Christmastime and shaped as small potatoes (Marzipankartoffeln). One traditional new year present is known as a """" (""""). In Geneva, a traditional part of"
"Christmas cake Christmas cake is a type of fruitcake served at Christmas time in many countries. A Christmas cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened, shaped round, square or oblong as whole cakes, cupcake, or petit fours, with marzipan, icing, glazing, dusting with icing sugar, or plain. If a Christmas cake is covered in icing, it is quite common for it to be decorated - models of houses, of fir trees or of Santa Claus may be in the array of decorations. A particular favourite of many is the traditional Scottish Christmas"
"Frangipane Frangipane () is a sweet filling made from or flavored with almonds. ""Frangipane"" is derived from ""frangere il pane"" (Italian for ""that breaks the bread""). This filling can be used in a variety of ways including cakes and such pastries as the Bakewell tart, Conversation tart, Jesuite and Pithivier. A French spelling from a 1674 cookbook is ""franchipane"" with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods."
"followed by ""capitone fritto"" and ""baccalà fritto"" (deep fried eel and stockfish); as a side-dish there is the """", a salad made with steamed cauliflower, giardiniera, spicy and sweet peppers (""pupaccelle""), olives and anchovies, all dressed with oil and vinegar. Christmas cakes are: Christmas Eve dinner is completed with the ""ciociole"", which are dried fruits (walnuts, hazelnuts and almonds), dried figs and the ""castagne del prete"", baked chestnuts. Christmas lunch has typically the ""minestra maritata"" or hand-made pasta with chicken broth. The main Easter dishes are the """" or ""tortano"", a salty pie made with bread dough stuffed with various"
"cuisine. They are filled with meat or other ingredients such as cheese or vegetables of different sorts. They are also filled with fruit such as pumpkin or apple. Marianas are small vanilla sponge cakes that are coated with raspberry jam and coconut along the outside. The top part of Marianas are usually is filled with icing or fruit filling. Marranitos / cochinitos / puerquitos (little pigs) are pig-shaped pastries sweetened with piloncillo and spiced with cinnamon. The bread has erroneously been called ""gingerbread pig"" because the finished result looks similar to gingerbread. However, ginger isn't used to make the pastry."
"Musicals. It was also on the list of programs broadcast by ABC Television. ""Posankka"" is a hybrid marzipan pig–rubber ducky statue in Turku, Finland near the University of Turku. Marzipan pig The marzipan pig is a traditional German and Scandinavian confectionery consisting of marzipan shaped as a pig. During Jul in Norway, a tradition is to eat a rice porridge known as risgrøt; a single almond is hidden in the porridge. Whoever finds the almond receives a marzipan pig as a prize. The same tradition exists for Christmas Eve in Denmark, but with risalamande. In Germany, marzipan pigs are given"
"an onion pie. In Greece, one can find many varieties of Tyropita: Regular tiropita fillings usually consist of feta cheese, egg, butter and yogurt. However, ""kasseropita"" contains kasseri instead of feta cheese and, unlike regular tiropita, does not contain yogurt. Tiropita is usually eaten in the mid-morning by Greeks. Breakfast consists only of coffee and sometimes buttered bread. Then a mid-morning snack may consist of tyropita (more commonly) or spanakopita. Tiropita Tiropita or tyropita (τυρóπιτα 'cheese-pie') is a Greek layered pastry food in the ""börek"" family, made with layers of buttered phyllo and filled with a cheese-egg mixture. It has"
"eaten during Christmas. Pan de Cádiz Pan de Cádiz or turrón de Cádiz is a large marzipan confection from Cádiz, Spain. ""Pan"" means 'bread' in Spanish, a name which the dish probably acquired due to its appearance as a rectangular bread. There are many different recipes, but the basic ingredients are always marzipan and candied fruit. It was invented in the 1950s by the pastry chef Antonio Valls Garrido, who first sold the dish in his pastry shop Viena. The origins of the dish may lie in the marzipan rolls with fruit made in Cádiz during the nineteenth century. It"
"egg, shortening, raisins soaked in ""aquavita"" and sugar, decorated with boiled eggs) at Easter, ""sciacci"" (the sweet version of these fritters, stuffed with brocciu, and traditionally cooked on a hot granite stone named ""teghja"") are prepared in Sartène at Easter and during sheep shearing, in May. ""Inuliata"", prepared in Ajaccio during the holy week, is a yeast cake having flour, powdered sugar, olive oil and wine as ingredients. ""Fritelli"", eaten at Maundy Thursday in Calenzana, are wheat or chestnut flour fritters. Corsicans produce at home also many fruit preserves (""confiture""), having as main ingredients the island's fruits: chestnut (""confitura di"
"and given out between the Christmas season and New Years'. The fruit, wine and rum is prepared weeks sometimes months ahead, and has its origin in the English Christmas pudding, and can be quite expensive. It is very different from a North American fruitcake. In Guyana, South America, the same cake with icing, as in the U.K becomes a wedding cake. In the UK, fruitcakes come in many varieties, from extremely light to rich and moist. The traditional Christmas cake is a round fruitcake covered in marzipan and then in white royal icing or fondant icing. They are often further"
"also followed, although no figurine is included. In addition, a similar version with whole cooked eggs on top of the cake is also served on Easter as ""rosca de Pascua"". In some places, the ""rosca de reyes"" is replaced by panettone. In the southern United States, the tradition was brought to the area by Basque settlers in 1718. Originally, it was a cinnamon-filled bready cake eaten to celebrate Epiphany, but it is now associated with Carnival (also known as Mardi Gras). Celebrated across the Gulf Coast region from the Florida Panhandle to East Texas, King cake parties are documented back"