Recipe of Super Quick Homemade Vickys Easter Simnel Cake, GF DF EF SF

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vickys easter simnel cake, gf df ef sf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Easter Simnel Cake, GF DF EF SF is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Vickys Easter Simnel Cake, GF DF EF SF is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:

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

Instructions to make Vickys Easter Simnel Cake, GF DF EF SF:

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

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