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Recipes › GF Simnel Cake

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Ingredients

90g PURE Gluten-Free Blended Flour
2 tbsp PURE Bicarbonate of Soda
1/4 tsp PURE Xanthan Gum
85g PURE White Teff Flour

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Preparation Method

Ingredients

175g/6oz sultanas

90g/3oz currants

90g/3oz glacé cherries, quartered

30g/1oz mixed chopped candied peel

1 tbsp. orange marmalade

Grated zest of one large lemon

175g/6oz soft margarine

175g/6oz light Muscovado sugar

1 tsp ground mixed spice

90g/3oz Pure blended flour

85g/3oz Pure white teff flour

2 tsp Pure sodium bicarbonate

3 eggs, beaten (medium)

¼ tsp Pure Xanthan gum

Filling and topping

500g/1lb almond paste/marzipan apricot jam (warmed)

1 egg white

Preparation method

1. Roll out ⅓ of the marzipan and cut a circle to fit a deep 7” (18cm) round cake tin. Set aside.

2. Grease and line the cake tin then combine all the ingredients* in a large bowl. Mix thoroughly.

3. Spoon half of the cake mixture into the tin and smooth it over. Place the circle of marzipan on top and then pour in the rest of the cake mixture.

4. Bake in a pre-heated oven at 150°C (300°F) until golden brown and firm to the touch. Allow the cake to cool in the tin for a few minutes then remove and place on a rack to cool completely.

5. Roll out half of the remaining marzipan and cut a circle as before. Brush the warm jam onto the cake and place the marzipan on top.

6. Divide the remaining marzipan into 11 and roll into balls. Stick them onto the cake using the egg white and then brush the entire top of the cake with egg white.

7. Place the cake under a hot grill for 1-2 minutes until the marzipan is golden brown.

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Notes

When using a combination of flours and

dry powder ingredients we recommend that

you mix and sift them together before you

start. This helps create an even blend and

guarantees successful results. Use a whisk

to stir them together before sifting.

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