A traditional part of Easter celebrations, this vegan Simnel Cake is beautifully moist and delicious to taste. The only eggs involved in this recipe are the ones made out of marzipan!
Equipment
- 2 Mixing Bowls
- 20cm/8" Deep Cake Tin
Ingredients
- 175g Plain Flour
- 300g Ground Almonds
- 300g Icing Sugar
- 2 Organic Lemons - rind and juice
- 1 Organic Apple
- 75ml Water
- 1/2 Tsp Grated Nutmeg
- 1 Tsp Xantham Gum
- 1 Tsp Baking Powder
- 200g Currants (or other dried fruit)
- 100g Mixed Glace Peel
- 1 Tbsp Apricot Preserve
Method
- Mix together the almonds, sugar, lemon rind and lemon juice and form into two balls of dough. Cover and set these aside.
- Grate the whole apple into a bowl add the sugar and coconut oil then beat vigourously.
- Add the water, nutmeg, cinnamon, xanthan gum and baking powder beating vigourously again.
- Mix in the flour, dried fruit and peel.
- Press half the mixture into a greased and lined 20cm/8” round deep cake tin.
- Take one ball of the almond paste, roll or pat it into a 22cm/9” circle and place it on top of the cake mixture.
- Spread the remaining cake mixture on top of the almond paste.
- Bake in a pre-heated oven at Gas Mark 3/140 centigrade/300F for 1 3/4 - 2 hours.
- Allow the cake to cool then run a knife around the cake edges and turn it out from its tin
- Brush the top of the cold cake with the apricot jam.
- Take the second ball of almond paste and break off enough to make 11 marble sized pieces.
- Roll out the remaining almond dough into a circle 20cm/8” round using the cake tin base as a guide.
- Place the almond dough circle on top of the apricot jam.
- Press the 11 balls of almond paste onto the top of the cake, moistening the base of each slightly if the do not stick.
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