Gluten Free Simnel Cake Recipe
This gluten free Simnel Cake is a traditional Easter cake, usually made during Lent and around Mother's Day. It is a rich fruit cake with a marzipan centre and a marzipan topping - complete with 11 caramelised marzipan balls, said to represent the 11 apostles.
Servings: 11
Equipment
Ingredients
- 250 g mixed dried fruit and peel a mixture of sultanas, raisins, currants and candied peel
- 100 g halved glacé cherries
- zest and juice of 1 orange
- 2 tsp mixed spice
- 200 g light brown sugar
- 200 g butter softened
- 4 large eggs
- 175 g gf plain flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 150 g ground almonds
- 1 tbsp apricot jam warmed
- 500 g marzipan
Instructions
- Add the mixed fruit, orange zest and juice and the mixed spice to a saucepan along with 2 tbsp water. Place on a low heat and cook with the lid on, stirring occasionally, for 5 minutes. (Alternatively you can microwave in a bowl for 2 minutes.)
- Take a third of the marzipan and roll it out to cut a disc the size of your 8-inch/20cm cake tin (use the base as a template). Wrap the leftover marzipan and any offcuts and place to one side for decorating later.
- Grease your cake tin with butter and then double-line it with baking paper, approximately an inch higher than the cake tin. This will help stop the cake and marzipan burning. Preheat the oven to 150C / Fan 130C / Gas mark 2.
- Add the butter and brown sugar to a large mixing bowl and beat with an electric whisk until creamed.
- In a separate bowl, mix the gluten free flour, baking powder and xanthan gum to combine. Add this to the butter/sugar mixture along with the ground almonds and eggs. Beat again with the electric whisk until just combined - don't over-mix.
- Pour in the fruits and all the juices from the pan, plus the cherries, and fold this into the cake mix using a spatula.
- Spoon half the mixture into the lined cake tin and smooth out in an even layer. Lay the circle of marzipan on top and spoon the rest of the cake batter on top, smoothing the surface.
- Bake in the oven for 2 hours, until a skewer inserted in the centre comes out clean. Remove from the oven and cool completely in the tin before decorating.
- When the cake has cooled, remove the in and paper and brush the top with apricot jam. Reserve 165g of the marzipan and roll the rest out, cutting a disc the size of the cake (using the cake pan base as a template again!). Lay on top of the cake and gently flatten - you can use your fingers to crimp the edges if you like.
- Divide the remaining 165g of marzipan into 11 equal-sized balls - if you want to weigh them, they'll be 15g each. Shape them into balls and top your cake with them.
- To finish, either use a blow torch to caramelise the marzipan or place the cake under a hot grill. Keep an eye on it - it takes 1-2 minutes but once it starts to turn brown it will quickly burn if you look away for even a second!
Video
Notes
- Need more help? Scroll down below this recipe card for step-by-step photos, ideas for any ingredients substitutions and all my FAQs about this simnel cake.
- Storing: This cake keeps really well - for 1-2 weeks in an airtight container at room temperature. You can also freeze it in slices to defrost and enjoy at leisure!
- Dairy Free? Simply swap the butter for a dairy free margarine like Stork to make a gluten and dairy free simnel cake.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Simnel Cake recipe! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
Serving: 1 slice | Calories: 665kcal | Carbohydrates: 80g | Protein: 12g | Fat: 36g
