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Gluten Free Easter Simnel Cake

Serves 1 x 20cm cake
Prep time: 30 minutes
Cooking time: 60 minutes

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.



  • Marzipan
  • 1 cup Pams Icing Sugar
  • 1 cup Pams Ground Almonds
  • Egg whites from 1 Pams Free Range Egg
  • Cake
  • 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
View the method
  1. 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.
  2. Preheat the oven to 180°C. Line a 20cm spring form cake pan with baking paper.
  3. Place the sultanas and currants in a bowl and drizzle with the brandy (or orange juice). Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Allow the cooked cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  8. Roll out the marzipan onto a piece of baking paper. Cut out a disc the same diameter of the cake and approximately 3mm thick.
  9. 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.
  10. 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.
  11. Decorate the cake with a festive ribbon wrap.
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