Recipe: Delicious Vickys Easter Simnel Cake, GF DF EF SF

Vickys Easter Simnel Cake, GF DF EF SF. Simnel cake is a light fruitcake formerly eaten during the pre-Easter period in the United Kingdom, Ireland and some other countries but has become a traditional cake for Easter Sunday. Simnel cake is a traditional Easter fruitcake, packed with dried fruit and spices and topped with sweet marzipan. For the cake, cream the butter and sugar together until pale and fluffy.

I added some almond essence to the batter as well as a little cinnamon allspice ginger and nutmeg. Simnel cakes are easy to spot - they are commonly decorated with eleven marzipan balls, one for each of the Apostles minus Judas Have you baked my Simnel Cake this Easter? Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF. You can have Vickys Easter Simnel Cake, GF DF EF SF using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Easter Simnel Cake, GF DF EF SF

It's of Almond Dough/Marzipan.
You need 300 grams of ground almonds.
You need 300 grams of icing/powdered sugar.
Prepare 2 of lemons, zest and juice.
You need of Fruit Cake.
It's 1 of apple.
It's 125 ml of sunflower oil.
You need 150 grams of soft light brown sugar.
You need 75 ml of water.
Prepare 1/2 tsp of ground nutmeg.
You need 1/2 tsp of ground cinnamon.
Prepare 1 tsp of xanthan gum.
It's 1 tsp of gluten free baking powder.
Prepare 175 grams of gluten free flour.
You need 200 grams of mixed fruit - raisins, currants, sultanas and quartered glacé cherries.
Prepare 100 grams of mixed glacé peel.
You need 1 tbsp of apricot jam.

Christmas Cake Topper, Cocktail Sticks, Rolling Fondant, Fruit Cakes, Fondant Icing, Round Cakes, Cake Toppings, Cake Tins, Christmas Traditions. The ultimate chocolate cake (GF option available). Easter Simnel Loaf Cake by Nielsen-Massey. Brush the top of the cake with jam, and lay the marzipan rectangle on top.

Vickys Easter Simnel Cake, GF DF EF SF instructions

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

Crimp the edges with your fingers and dot the balls around the cake evenly, securing with more warm jam. The simnel cake is a classic cake for Easter appears sometime around the end of Lent. The cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of Divide the almond paste into three portions and take one portion and roll it into a round the size of the cake tin. A delicious Easter cake for the family to share. Simnel cake is like a fruit cake but with three layers of marzipan to add moisture and flavour to the cake.