Gluten Free Easter Simnel Cake
Simnel cake is a light fruit cake – traditionally eaten during Easter, 11 balls (or in this case, mini eggs!) represent the apostles except Judas. This delicious gluten free version has a chewy crust and a deliciously moist inner.
View the method
- 1 cup Pams Icing Sugar
- 1 cup Pams Ground Almonds
- Egg whites from 1 Pams Free Range Egg
- 1 cup Pams Sultanas
- ½ cup Pams Currants
- 3 tablespoons brandy (or orange juice)
- 175g Pams Butter, softened
- 1 cup Pams White Sugar
- 3 Pams size 7 Eggs
- 2 teaspoons finely grated lemon zest
- 1 teaspoon Pams Imitation Vanilla Essence
- ½ cup Value Milk
- 1 ½ cups Pams Ground Almonds
- ½ cup Pams Superfoods Coconut Flour
- 2 teaspoons gluten-free baking powder
- 2 tablespoons Pams Apricot Jam
- Optional: 11 candy coated Easter Eggs for decorating
Back to ingredients
- To make the marzipan, mix the icing sugar and ground almonds in a small bowl, breaking up any clumps. Add the egg white and mix well until smooth (if the mixture is sticky then add a little more icing sugar). Press into a log, wrap in clingfilm and refrigerate until required.
- Preheat the oven to 180°C. Line a 20cm spring form cake pan with baking paper.
- Place the sultanas and currants in a bowl and drizzle with the brandy (or orange juice). Set aside.
- In a mixing bowl beat the butter and sugar until pale and creamy. Mix in the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest, vanilla, milk and then then ground almonds, coconut flour and gluten-free baking powder. Lastly gently mix in the sultanas and currants.
- Spoon the batter into the prepared cake pan. Bake for 40 minutes or until the cake is golden and when a skewer inserted into the centre comes out clean.
- Allow the cooked cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Roll out the marzipan onto a piece of baking paper. Cut out a disc the same diameter of the cake and approximately 3mm thick.
- Warm the apricot jam in the microwave for 20 seconds or until it becomes liquid form. Brush a very thin layer of jam over the cake and then turn the marzipan out to cover the cake. Tidy the edges as needed.
- With any remaining marzipan make 11 small discs and press these around the outside edge of the marzipan layer. Top these with 11 small candy-coated Easter eggs.
- Decorate the cake with a festive ribbon wrap.