Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys easter simnel cake, gf df ef sf. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bake this classic Easter simnel cake. Simnel cake was traditionally given by servant girls to their mothers when they returned home on Mothering Sunday and it's now become a classic Easter cake. Spoon the remaining cake mixture on top and level the surface.
Vickys Easter Simnel Cake, GF DF EF SF is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Vickys Easter Simnel Cake, GF DF EF SF is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have vickys easter simnel cake, gf df ef sf using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Easter Simnel Cake, GF DF EF SF:
- Make ready Almond Dough/Marzipan
- Make ready 300 grams ground almonds
- Make ready 300 grams icing/powdered sugar
- Make ready 2 lemons, zest and juice
- Prepare Fruit Cake
- Make ready 1 apple
- Prepare 125 ml sunflower oil
- Get 150 grams soft light brown sugar
- Get 75 ml water
- Prepare 1/2 tsp ground nutmeg
- Make ready 1/2 tsp ground cinnamon
- Take 1 tsp xanthan gum
- Make ready 1 tsp gluten free baking powder
- Get 175 grams gluten free flour
- Get 200 grams mixed fruit - raisins, currants, sultanas and quartered glacé cherries
- Make ready 100 grams mixed glacé peel
- Make ready 1 tbsp apricot jam
Simnel cakes are easy to spot - they are commonly decorated with eleven marzipan balls, one for Have you baked my Simnel Cake this Easter? 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. I made my first Simnel cake with this gorgeous recipe and it's delicious.
Instructions to make Vickys Easter Simnel Cake, GF DF EF SF:
- 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
I didn't change anything, and even blow torched the top and it's amazing! I've never attempted a Simnel Cake before as my late mother traditionally made our family cake, but I decided to make this as a reminder of happy Easters. This traditional Easter fruit cake is a personal favourite mainly because it's topped with toasted marzipan and also cooked with a layer of marzipan inside. Use this Easter Simnel Cake tutorial and learn the know-how of decorating with layers of marzipan. The Simnel Cake recipe is similar to the traditional English Christmas Cake, but not as rich, with a layer of marzipan in the middle of the cake and covered with a second layer, without royal icing as well.
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