Dairy-free, egg-free and gluten-free Simnel cake
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Version 0 of 1. Simnel cake is a fruit cake served at Easter time that features a layer of marzipan hidden within and extra marzipan on top. Christian tradition states the cake should be topped with 11 balls of marzipan (to represent the disciples, minus Judas), but if you want a more secular decoration, then it seems a shame not to take advantage of the modelling possibilities of marzipan to create rabbits, chicks or other springtime characters. This delicious and not-too-rich vegan and gluten-free version has a soft and slightly chewy crumb. It is best the day after it's made. Makes 10 slices50g glace cherries150g raisins50g sultanas2 tsp mixed spice500g white marzipan50g dairy-free sunflower margarine50g dark muscovado sugar3 tbsp marmalade1 banana100g gram (chickpea) flour50g ground almonds2 tsp gluten-free baking powder100ml apple juice1 tbsp apricot jamIcing sugar, for dusting 1 Turn the oven to 140C/275F/gas mark 1. Line a 18cm-diameter tin with baking parchment. 2 Rinse the glace cherries and chop them up, then place in a small bowl with the raisins, sultanas and mixed spice. Stir to coat all the fruit in the spice. Roll out the marzipan to a 2–3mm thick sheet (use a little icing sugar for dusting). Place your baking tin on the marzipan and use it as a template to cut two circles. 3 In a mixing bowl, cream together the margarine, sugar and marmalade. Gradually mash in the banana and stir in the gram flour, ground almonds and baking powder. Add the spiced fruit mix and apple juice, then stir until everything is well combined. 4 Scoop half of the mixture into the tin, followed by one of the marzipan circles. Spread the rest of the mixture on top, flattening it out with a spatula. 5 Cook for 1 hour and 40 minutes until the cake is browned (an inserted skewer should come out clean). Cool in the tin. Brush with the jam and top with the second marzipan circle. Decorate with extra marzipan as desired. What to watch out forMake sure your marzipan is free of egg white. Susanna Booth is a food writer and food stylist based in London; widecirclecooking.com |