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Home / Recipe of Any-night-of-the-week Vickys Easter Simnel Cake, GF DF EF SF

Recipe of Any-night-of-the-week Vickys Easter Simnel Cake, GF DF EF SF

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Vickys Easter Simnel Cake, GF DF EF SF

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We hope you got benefit from reading it, now let's go back to vickys easter simnel cake, gf df ef sf recipe. You can cook vickys easter simnel cake, gf df ef sf using 17 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Vickys Easter Simnel Cake, GF DF EF SF:

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

Steps to make Vickys Easter Simnel Cake, GF DF EF SF:

  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.

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