Practical Way to Serving Tasty Vickys Easter Simnel Cake, GF DF EF SF
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To cook an unforgettable Vickys Easter Simnel Cake, GF DF EF SF, below are the ingridients needed:
- Prepare of Almond Dough/Marzipan.
- You need 300 grams of ground almonds.
- Get 300 grams of icing/powdered sugar.
- Take 2 of lemons, zest and juice.
- Get of Fruit Cake.
- Take 1 of apple.
- Get 125 ml of sunflower oil.
- Prepare 150 grams of soft light brown sugar.
- Prepare 75 ml of water.
- Get 1/2 tsp of ground nutmeg.
- Prepare 1/2 tsp of ground cinnamon.
- Get 1 tsp of xanthan gum.
- Take 1 tsp of gluten free baking powder.
- Provide 175 grams of gluten free flour.
- Provide 200 grams of mixed fruit - raisins, currants, sultanas and quartered glacé cherries.
- Provide 100 grams of mixed glacé peel.
- Provide 1 tbsp of apricot jam.
After readying the components, now you are ready to prepare your appetizing Vickys Easter Simnel Cake, GF DF EF SF by following the guidances below:
- 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.
Simnel cake, a rich fruitcake that originated in Lancashire, England, is a traditional Easter dessert. The following recipe is adapted from Jane Grigson`s latest book, ``British Cookery. It was a no-brainer to convert my old recipe into a gluten-free version. As regular readers will know, my Daddums was diagnosed with Coeliac a few years back and I made it a bit of a mission to come up with as many recipes as I could for him so he could take pleasure in food again, which seemed impossible for. Dairy-free, egg-free and gluten-free Simnel cake..
Recipe : Vickys Easter Simnel Cake, GF DF EF SF
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