This is my adapted recipe using an alternative gluten flour which contain protein 🧡
Simnel – Easter cake.
I’m putting this recipe up early so you have time to get in the suggested ingredients if you don’t have them in readiness for Easter.
For the almond paste topping :I use
250g/9oz – Muscavado or 175g ghoor – the original recipe has caster sugar
250g/9oz ground almonds with skin. – blitz in a blender – I use my vitamix
2 free-range organic eggs, (beat then add)
1 tsp almond & 1tsp vanilla essence
For my cake
175g/6oz Organic butter , & a little for greasing
175g/6oz soft muscavado brown sugar or 150g ghoor
3 free-range organic eggs, beaten
175g/6oz Spelt & Buckwheat mix flour
1tsp ground cloves& 1tsp cardamom (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel plus a zest of 1 fresh Jaffa orange
½ lemon, grated zest only
1–2 tbsp apricot jam
1 free-range organic egg, beaten for glazing –
Method
Almond paste :
place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond & vanilla essence and knead for 1 minute until the paste is smooth and pliable.
Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.
Preheat oven to 140C/120C Fan/Gas
Grease and line a 18cm/7in cake tin.
For the cake, cream the butter and sugar until they look fluffy. Gradually beat in the eggs – blend well. Now sift in the flour, and mixed clove & cardamom spice.
Now add the mixed dried fruit, peel and grated lemon & orange zest – stir in the mixture.
Put mix into the cake tin. Smooth the top and cover with the circle of almond paste.
Add the remaining mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise.
Bake for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, – it is ready. remove and set aside to cool on a wire rack.
Brush the top of the cooled cake with apricot jam. Divide the almond paste in half. Roll a circle & cover the cake with one half -form 11 small balls with the other half. paste on the jam glaze setting the balls round the edge. Brush the cake topping with a little beaten egg. Preheat the grill to high. Grill or blowtorch cake for 1-2 mins. Serve with hot Chai or English Tea!
I find it is simple to adapt recipes for food preferences. I have some intolerances so this is something I have done for much of my live.
A little coaching to help understand how you can substitute or adapt a recipe is all that is needed. Get in touch if this is something you need for a one off recipe or for wellbeing. I will respond with some safe suggestions .