Light Fruity
Simnel
Gluten & Nut Free
Cake
Ingredients
Cake
• 300gms glace cherries,
quartered, rinsed and dried
• 200gms chopped pineapple,
drained and dried
• 300gms dried apricots, snipped
• Grated rind of 2 lemons
• 300gms sultanas rinsed and
dried
• 225gms gluten Free SR Flour
(if you don’t need gluten free
version, simply replace with
225gms SR Flour and don’t use
the xanthan gum)
With Easter just around the corner
(and hopefully some improved
weather too) here is my different take
on a very traditional and favourite
seasonal recipe, the Simnel Cake.
The Simnel Cake is characteristically
a light fruit cake with both a layer of
marzipan running through the centre
and a further layer on top of the cake,
finished with twelve marzipan balls,
supposedly representing the twelve
apostles – a recipe developed in
Victorian times. My version however
eliminates both gluten and nuts,
with the removal of the marzipan
and almonds and replacing the flour
with gluten free flour and xanthan
gum. Some gluten free sponges
can be crumbly but with the addition
of xanthan gum (available in good
46
supermarkets, the lightness and
texture should still be great. This light
fruit cake contains a layer of fresh
orange buttercream and is topped
with the same, together with twelve
white chocolates. I’ve also chosen
to decorate with some pansies and
violas, which are a good non-toxic
edible flower decoration, really versatile
and easy to get hold of at this time of
year (you can even frost them if you
want with a light coat of egg white then
caster sugar, leave to dry overnight on
baking parchment). Whether you’re
of religious persuasion or not, this
cake will make a stunning centrepiece
if you’re having a celebration or get
together during the Easter break. I
hope you enjoy my lighter version and
allergy friendly version.
• 1tsp Xanthan Gum
• 225gms soft margarine
• 4 eggs
Filling and Topping
• 250gm Unsalted butter,
softened
• 250gm Icing Sugar, sifted
• Grated rind of 1 large orange
• ½ tsp Orange oil or essence (to
taste)