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Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 2 minutes
Serving : 11
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Prepare the ingredients before making Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-Free

  • Almond Dough/Marzipan
  • 300 grams ground almonds
  • 300 grams icing/powdered sugar
  • 2 lemons, zest and juice
  • Fruit Cake
  • 1 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

How to Make Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys Easter Simnel Cake, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    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
  • Step 7
  • Put under the grill to slightly toast the top of the marzipan paste
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