Gluten-Free Easter Simnel Cake
This clean Simnel cake is light and jam-packed with fruit. It is also refined sugar-free, gluten-free and dairy-free, but you lose nothing with the modifications to the recipe. This cake is absolutely delicious and perfect for any tradition-loving clean eaters this Easter. You can use this recipe to make one large cake, two small cakes (size as pictured) or even clean Easter simnel muffins.
- Make the cakes: pre-heat the oven to 170°C.
- Line a 7 inch springform cake tin (or 2 smaller 4 inch tins) with parchment paper.
- Mix the dried fruit, lemon zest and lemon juice in a large mixing bowl.
- Whisk the honey, almond milk and eggs in a jug and add these wet ingredients to the fruit mix, stirring really well to combine.
- In a separate large mixing bowl, mix together the ground almonds, baking powder and spices.
- Add the dry ingredients into the wet, a little at a time. Stirring the mix well to ensure that the ground almonds are well distributed throughout the batter.
- Spoon the batter into your cake tin(s). Gently push the batter down to make sure that there are no large air bubbles at the bottom of the tin.
- Bake in the centre of the oven for: 35-40 minutes for 2 small cakes; 50-60 minutes for 1 large cake; 30 minutes for large muffins. The cakes are done when skewer inserted into the middle of the cakes comes out clean.
- Allow the cakes to cool on a wire rack for 20 minutes before turning them out of their tins to finish cooling.
- Make the marzipan: Mix together the ground almonds and maple syrup in a mixing bowl. Use your hands to bring the mix together. Knead lightly for a few minutes, then shape into a ball. Allow to sit for 10 minutes before rolling.
- When your cakes are cool, roll your marzipan out between 2 sheets of baking paper. Drizzle the tops of the cakes with honey and use this to glue your marzipan in place on top of the cake. Roll 11 small balls out of the leftover marzipan, and ‘glue’ these in place using a dab of honey under each one.