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Simnel Cake Recipe

Cakes & Desserts


Simnel Cake - Glutafin gluten free recipes

Simnel Cake was traditionally baked as a special celebration cake on Mothering Sunday when daughters in service returned home for the day. It is now more traditional to have Simnnel Cake as the centrepiece of Easter Tea. This recipe makes a light fruit cake and uses Glutafin Select Multipurpose Fibre Mix. The fruit needs to be soaked for at least 6 hours or overnight but once this is done the recipe could not be easier to prepare.





Preparation time:
10 minutes

Cooking time:
150 minutes

Oven temperature: 150°C / 130 - 140°C Fan Gas mark 2
Makes:
1 x 20cm/8" deep cake tin (diameter across inside of cake tin)



Ingredients

Soaking Ingredients
- 525g mixed raisins, sultanas and currants
- 75g cherries and mixed peel
- 1 large orange, zest and juice
- 200ml water

Cake
- 350g Glutafin Gluten Free Select Multipurpose Fibre Mix
- 225g Butter, softened
- 225g Dark soft brown sugar
- 4 Medium eggs
- 2 x 5ml tsp Ground mixed spice
- 1 medium carrot, topped, tailed and finely grated

Topping
- 450 – 600g Marzipan
- 1 tbsp Apricot jam (warmed)





Method

Soaking time: 6 hours or overnight
 
1. Place mixed dried fruits, cherries and peel in a large mixing bowl with the orange zest and orange juice made up to 200ml with water. Cover with a plate and microwave for 3 minutes. Set aside for at least 6 hours or preferably overnight to allow the fruit to swell and absorb most of the liquid.
 
2. Line the base and sides of the cake tin with baking parchment.
 
3. Cream together the butter and sugar to combine. Add the Glutafin Select Multipurpose Fibre mix, eggs and mixed spice and whisk with an electric mixer for 2 minutes.Add the soaked fruit and grated carrot and combine with the creamed mixture.
 
4. Roll out a third of the marzipan into a 20cm/8inches round on a surface lightly dusted with the Glutafin Select Multipurpose Fibre mix. Spoon 2/3rds of the cake mixture into the prepared tin. Top with the marzipan round and cover with remaining cake mixture.
 
5. Bake until the cake is firm to the touch and a skewer inserted deep into the middle comes out clean. Allow to cool on a cooling tray, in the cake tin.Wrap in foil when cold.
 
6. Brush the top cake surface with the warmed apricot jam. Roll out half the remaining marzipan into 20cm/8 inches round and cover the top of the cake. Make 11 marzipan balls with the remainder and rest on the top of the cake. Place cake under a preheated grill to brown, or use a domestic blow torch. Leave to cool.
 

7. Once made the cake can be stored in an airtight container for up to two weeks.




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