Easiest Way to Make Perfect Vickys Easter Simnel Cake, GF DF EF SF

Vickys Easter Simnel Cake, GF DF EF SF. 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. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time.

Butter and line the cake tin with a double layer of parchment. This traditional Easter cake is not often seen these days. Just made this Simnel Cake and it came together beautifully. 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

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

I added some almond essence to the batter as well as a little cinnamon allspice ginger and nutmeg. 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. A simnel cake is a key part of Easter baking. This fruit cake is simple to make but will take a little time in the oven.

Vickys Easter Simnel Cake, GF DF EF SF step by step

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.

In a large bowl, stir together flour, mixed spice and dried fruit. simnel cake for easter decorated with edible primroses and pansies - recipe on greensofdevon.com. · This gorgeous lemon simnel cake is a modern-twist on an Easter classic. Find lots of Easter baking recipes & traditional Easter recipes at Tesco Real Food. Traditionally simnel cake is a light and moist fruit cake with a layer of marzipan or almond paste running through the middle and on top. This cake is traditionally served on Mothering Sunday (now more commonly known as Mother's Day) but more recently is associated with the Easter holidays. The simnel cake is a classic cake for Easter appears sometime around the end of Lent.