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Vickys Easter Simnel Cake, GF DF EF SF
Vickys Easter Simnel Cake, GF DF EF SF

Before you jump to Vickys Easter Simnel Cake, GF DF EF SF recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are lots of things you can do to become healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Make shrewd choices every day is a great start. Wanting to get in as much physical activity as possible is another. Don’t forget that health isn’t only about just how much you weigh. You need your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to vickys easter simnel cake, gf df ef sf recipe. You can cook vickys easter simnel cake, gf df ef sf using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Easter Simnel Cake, GF DF EF SF:
  1. Prepare Almond Dough/Marzipan
  2. Get 300 grams ground almonds
  3. Prepare 300 grams icing/powdered sugar
  4. Prepare 2 lemons, zest and juice
  5. Get Fruit Cake
  6. Use 1 apple
  7. Take 125 ml sunflower oil
  8. Take 150 grams soft light brown sugar
  9. Use 75 ml water
  10. Use 1/2 tsp ground nutmeg
  11. Get 1/2 tsp ground cinnamon
  12. You need 1 tsp xanthan gum
  13. You need 1 tsp gluten free baking powder
  14. You need 175 grams gluten free flour
  15. Use 200 grams mixed fruit - raisins, currants, sultanas and quartered glacé cherries
  16. Take 100 grams mixed glacé peel
  17. Provide 1 tbsp apricot jam
Steps to make Vickys Easter Simnel Cake, GF DF EF SF:
  1. Preheat the oven to gas 3 / 160C / 325°F and grease & line a deep 8" round springform cake tin
  2. Mix together the almonds, icing sugar, lemon juice and zest. Form into 2 balls, cover and set aside
  3. Grate the apple into a bowl, add the sugar and oil then beat vigorously. Add the water, nutmeg, cinnamon, xanthan gum and baking powder beating vigorously again, then mix in the flour, fruits and peel
  4. Spoon half the mixture into the cake tin. Take one ball of the almond paste, roll into a 9" circle and place it on top of the cake mixture. Spread the remaining cake mixture on top of the almond paste
  5. Bake for 1 & 1/2 - 3/4 hours. Let the cake cool then run a knife around the tin edges and turn it out onto a wire rack. Brush the top of the cold cake with the apricot jam. Take the second ball of almond paste and break off 11 marble sized pieces
  6. Roll out the remaining almond dough/marzipan into an 8" round using the springform tin base as a guide. Place the almond dough circle on top of the apricot jam. Press the 11 balls of almond dough in a circle around the top of the cake, moistening the base of each slightly with the leftover jam
  7. Put under the grill to slightly toast the top of the marzipan paste

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