Recipe type: Snacks
SIMNEL CAKE This cake is great because it is made entirely with natural sugars from the apples and dried fruit. Note: This marzipan is a healthier version which is without the confectioner's sugar. It still tastes delicious, even though the colour is not the same as conventional marzipan.
Makes 12 slices
For the marzipan:
  • 270g blanched almond flour
  • 5 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp almond extract
For the cake:
  • 1 tsp coconut oil, to grease tin
  • 2 medium-sized apples (about 280g)
  • 200g almond flour
  • 50g arrowroot powder
  • 1 tsp gluten-free baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 lemon, grated zest
  • 1 oranges, grated zest and juiced
  • 4 extra-large eggs, lightly beaten
  • 100g golden raisins, coarsely chopped
  • 80g currants
  • 100g dried figs, coarsely chopped
  • 1 tbsp raw honey
  1. Preheat oven to 175°C.
  2. Grease the sides and line the base of a 22cm Springform baking tin.
  3. In a food processor, process the blanched almond flour, maple syrup, lemon juice, and almond extract until the mixture comes together like a thick dough.
  4. Turn out onto a work surface, and knead it a few times.
  5. Form into a log, wrap in cling film and refrigerate.
  6. Peel the apples and cut them into 2cm cubes.
  7. Place into a steamer basket and steam for 15 minutes until soft.
  8. Puree until smooth.
  9. In a large bowl, combine the almond flour, arrowroot powder, baking powder, spices, and zests.
  10. In the food processor, blitz 100g of the golden raisins along with the eggs until smooth.
  11. Beat this mixture into the almond flour blend.
  12. Then incorporate the pureed apple along with the fresh orange juice into the batter.
  13. Finally stir in the dried fruits until evenly combined.
  14. Bake for 35-40 minutes until an inserted skewer comes out clean.
  15. Let cool completely before adding the marzipan.
  16. Using one third of the marzipan and roll them into 11 even balls.
  17. Set these aside.
  18. In between two sheets of parchment paper, roll the marzipan out evenly to 22cm diameter.
  19. Using the base of the cake tin, also helps with knowing the correct size.
  20. Brush the top of the cake lightly with the raw honey.
  21. Carefully place the marzipan on top.
  22. Use a dab of raw honey to secure the 11 marzipan balls around the perimeter of the cake.
Recipe by EPJHealth at