Hello everybody, it is me, Dave, welcome to our recipe site. 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 will make it a bit unique. This will be really delicious.

Vickys Easter Simnel Cake, GF DF EF SF is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vickys Easter Simnel Cake, GF DF EF SF is something that I’ve loved my entire life.

To begin with this recipe, we must first 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 can achieve it.

The ingredients needed to make Vickys Easter Simnel Cake, GF DF EF SF:

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