Easy and Quick to Prepare The Best Vickys Easter Simnel Cake, GF DF EF SF

Posted on

Vickys Easter Simnel Cake, GF DF EF SF.

Vickys Easter Simnel Cake, GF DF EF SF You can cook Vickys Easter Simnel Cake, GF DF EF SF using 17 ingredients and 7 steps. Here is how you make that.

Ingredients of Vickys Easter Simnel Cake, GF DF EF SF

  1. Prepare of Almond Dough/Marzipan.
  2. Prepare 300 grams of ground almonds.
  3. Prepare 300 grams of icing/powdered sugar.
  4. Prepare 2 of lemons, zest and juice.
  5. It’s of Fruit Cake.
  6. Prepare 1 of apple.
  7. Prepare 125 ml of sunflower oil.
  8. It’s 150 grams of soft light brown sugar.
  9. You need 75 ml of water.
  10. You need 1/2 tsp of ground nutmeg.
  11. Prepare 1/2 tsp of ground cinnamon.
  12. It’s 1 tsp of xanthan gum.
  13. You need 1 tsp of gluten free baking powder.
  14. You need 175 grams of gluten free flour.
  15. You need 200 grams of mixed fruit – raisins, currants, sultanas and quartered glacé cherries.
  16. It’s 100 grams of mixed glacé peel.
  17. You need 1 tbsp of apricot jam.

Vickys Easter Simnel Cake, GF DF EF SF instructions

  1. Preheat the oven to gas 3 / 160C / 325°F and grease & line a deep 8" round springform cake tin.
  2. Mix together the almonds, icing sugar, lemon juice and zest. Form into 2 balls, cover and set aside.
  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.
  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.
  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.
  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.
  7. Put under the grill to slightly toast the top of the marzipan paste.

recipe by Vicky@Jacks Free-From Cookbook @cookpad