Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys easter simnel cake, gf df ef sf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Luxury Hampers, Unique Gift Boxes And Food Hall Favourites. Vickys Easter Simnel Cake, GF DF EF SF Not a lot of people know this but Simnel Cake is actually a Mothers Day recipe! They're most associated with our traditional Easter celebrations, Simnel cakes are a spicy fruit cake with a marzipan layer baked into the middle. This cake is eaten after Lent and going back to.
Vickys Easter Simnel Cake, GF DF EF SF is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vickys Easter Simnel Cake, GF DF EF SF is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Vickys Easter Simnel Cake, GF DF EF SF:
- Take Almond Dough/Marzipan
- Prepare 300 grams ground almonds
- Get 300 grams icing/powdered sugar
- Prepare 2 lemons, zest and juice
- Take Fruit Cake
- Prepare 1 apple
- Make ready 125 ml sunflower oil
- Make ready 150 grams soft light brown sugar
- Get 75 ml water
- Prepare 1/2 tsp ground nutmeg
- Get 1/2 tsp ground cinnamon
- Make ready 1 tsp xanthan gum
- Take 1 tsp gluten free baking powder
- Prepare 175 grams gluten free flour
- Get 200 grams mixed fruit - raisins, currants, sultanas and quartered glacé cherries
- Get 100 grams mixed glacé peel
- Get 1 tbsp apricot jam
It's layered with marzipan and grilled. They're most associated with our traditional Easter celebrations, Simnel cakes are a spicy fruit cake with a marzipan layer baked into the middle. I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. Easter Simnel Cake. raisins, sultanas, mixed peel, chopped if necessary, brandy, whisky or golden or dark rum, whole skinned almonds, self raising flour, ground almonds, fine salt.
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'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. Easter Simnel Cake. raisins, sultanas, mixed peel, chopped if necessary, brandy, whisky or golden or dark rum, whole skinned almonds, self raising flour, ground almonds, fine salt. Gluten Free Simnel Cake A rich fruit cake with a layer of marzipan backed right in as well as used on top for the traditional decoration. Originally served for Mother's Day, it's now more common for Easter. This gluten free version is so good, you really won't be able to tell there is no gluten!
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