Vickys Easter Simnel Cake, GF DF EF SF

Name: How to cook Vickys Easter Simnel Cake, GF DF EF SF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 11 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Easter Simnel Cake, GF DF EF SF

Not a lot of people know this but Simnel Cake is actually a Mothers Day recipe! They're most associated with our traditional Easter celebrations, Simnel cakes are a spicy fruit cake with a marzipan layer baked into the middle. The 11 marzipan balls that decorate the top represent the true disciples of Jesus. This cake is eaten after Lent and going back to Mothers Day, was usually shared at that time between a Mother and her daughters

Ingredient

Food ration :

11 servings

Cooking time :

2 hours

300 grams

ground almonds

300 grams

icing/powdered sugar

lemons, zest and juice

apple

125 ml

sunflower oil

150 grams

soft light brown sugar

75 ml

water

1/2 tsp

ground nutmeg

1/2 tsp

ground cinnamon

1 tsp

xanthan gum

1 tsp

gluten free baking powder

175 grams

gluten free flour

200 grams

mixed fruit - raisins, currants, sultanas and quartered glacé cherries

100 grams

mixed glacé peel

1 tbsp

apricot jam

Cooking instructions

* Step 1

Preheat the oven to gas 3 / 160C / 325°F and grease & line a deep 8" round springform cake tin

* Step 2

Mix together the almonds, icing sugar, lemon juice and zest. Form into 2 balls, cover and set aside

* Step 3

Grate the apple into a bowl, add the sugar and oil then beat vigorously. Add the water, nutmeg, cinnamon, xanthan gum and baking powder beating vigorously again, then mix in the flour, fruits and peel

* Step 4

Spoon half the mixture into the cake tin. Take one ball of the almond paste, roll into a 9" circle and place it on top of the cake mixture. Spread the remaining cake mixture on top of the almond paste

* Step 5

Bake for 1 & 1/2 - 3/4 hours. Let the cake cool then run a knife around the tin edges and turn it out onto a wire rack. Brush the top of the cold cake with the apricot jam. Take the second ball of almond paste and break off 11 marble sized pieces

* Step 6

Roll out the remaining almond dough/marzipan into an 8" round using the springform tin base as a guide. Place the almond dough circle on top of the apricot jam. Press the 11 balls of almond dough in a circle around the top of the cake, moistening the base of each slightly with the leftover jam