Making Gluten-Free Clean Eating Simnel Cakes
You may have heard me say it before, but I’ve never been a huge fan of gluten-free baking. I find the texture of gluten-free bakes disappointing and I’ve struggled to make good clean gluten-free bakes as the ingredients list is somewhat limiting.
However, since MrN and MissN were officially diagnosed as being gluten and dairy intolerant, I’ve decided to tackle the gluten-free baking challenge head-on. After all, I can’t cook cakes and treats that only I can eat – because I’m greedy and I will eat them and I will get fat.
So, this year, I was determined to make a gluten-free, dairy-free, clean eating Simnel cake. Simnel cakes are an Easter tradition in the UK. They are light fruit cakes, covered with marzipan and topped with 11 marzipan balls, each of which symbolise the apostles of Jesus, minus Judas. Traditionally you are meant to put a layer of marzipan in the middle of the cake, but I didn’t bother with this. Mainly because I’m lazy and I just wanted to cover it, photograph it and eat it. But feel free to marzipan yours up in a more traditional manner!
I’m so excited to share this cake recipe with you! It is one of the few gluten-free baking experiments I have tried that has worked the first time, despite the fact that I forgot to put any oil in it at all. Somehow the cake doesn’t need it so I have left it out of the final recipe too.
This cake is all about the fruit. It is crammed with gorgeous dried fruits which contribute plenty of natural sugars. I only needed to put in a little more honey to make this cake plenty sweet enough for everyone. I was originally going to make this cake with brown rice flour, but I couldn’t find any in the shops this weekend. Instead I used ground almonds and actually it worked brilliantly with the dried fruit. It also ties in perfectly with the homemade marzipan topping and makes this cake nutrient-dense and protein-rich.
There is something soooo satisfying about this cake. The golden apricots, the juicy raisins, the perfectly textured cake and that beautiful marzipan topping. I really want you to make it! Also, if you think making marzipan is going to be a chore, you are in for a treat – two minutes and two ingredients is all it takes. And your homemade marzipan is going to taste way better than the shop-bought stuff, I promise.
I used the batter to make two smaller matching cakes, but you could make one large cake if you prefer.
So, here is my Clean Easter Simnel Cake recipe. Happy Easter!!!