Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys easter simnel cake, gf df ef sf. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Easter Simnel Cake, GF DF EF SF is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Vickys Easter Simnel Cake, GF DF EF SF is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have vickys easter simnel cake, gf df ef sf using 17 ingredients and 7 steps. Here is how you cook it.

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

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

Steps 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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