Our Founder and CEO, Jennifer Georgeson, whipped up an Easter classic that some like to call 'Christmas cake's cousin' - The Simnel Cake.
It's a golden, rich fruit cake traditionally served at Easter. What makes a Simnel Cake so special is that, unlike the classic Christmas fruit cake, this cake contains a layer of marzipan sandwiched and baked into the centre of the cake.
Two generous slices down and we're convinced this cake needs to be on everyone's Easter menu; Jennifer shows us how.
THE SIMNEL CAKE
- Vegetable oil for greasing
- 500g natural-coloured marzipan
- 225g Gluten-free Flour mix (or plain flour if you prefer that)
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp grated nutmeg
- 225g softened unsalted butter
- 225g golden caster sugar
- 4 medium eggs (room temperature)
- 25g ground almonds
- 2 tbsp Brandy
- 225g sultanas
- 125g currants
- 100g natural-coloured glace cherries, halved and washed
- Grated zest of one large lemon
For the top:
- 2 tbsp warm apricot jam
- 4 tbsp golden icing sugar
- 2 tsp lemon juice
- This recipe makes a 20cm round cake.
- Start by pre-heating the oven to 160 degrees/ gas mark 3.
- Oil and line the base and the sides of a 6cm deep, 20cm round-loose baked cake tin with double baking parchment.
- Cut an 85g piece of the marzipan and set it aside. The remaining marzipan block can be cut in half.
- Sift the flour, baking powder, xanthan gum and spices together.
- Beat the butter and sugar with an electric whisk until it's fluffy and light in another bowl.
- Gradually and slowly, add the eggs and the flour mixture to the creamed mix.
- Stir in the ground almonds, then stir in the brandy and the dried fruits, cherries and lemon zest and the whole mix and good stir.
- Spoon half of the mixture into the tin and level. Roll out one of the larger pieces of marzipan. (Use the cake tin base as a guide to help you). Then cut it into a circle to fit the tin.
- Lay it carefully over the cake mixture.
- Spoon in the other half of the cake mix, level it out and bake for 1 1/2- 1 3/4 hours or until a toothpick you insert in the centre comes out clean.
- Let the cake cool in the tin. When it has cooled completely, take it out of the tin, remove the baking paper and turn it upside down onto a serving platter to have a flat top. (We recommend the Leila platter for a stunning display).
- Brush the top of the cake with a bit of warmed apricot jam.
- Roll out the larger remaining piece of marzipan to fit the top of the cake precisely and press it down gently to make it flat.
- Decorate the edges of the marzipan with a 'pinching effect'.
- Divide the remainder of the 85g marzipan into 11 balls ( you could get your children or kids involved in this).
- Using the remaining jam, stick the balls along the edge of the cake.
- Last but not least, mix a bit of lemon juice into the icing sugar to make it easy to spread and pour it onto the centre of the cake.
- Finish it off with a beautiful ribbon around the side of the cake.
- Enjoy with family and friends!
(Recipe Courtesy - Seriously Good! Gluten-free Baking)