SIMNEL CAKE
Author: Elizabeth Peyton-Jones
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.
Ingredients
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
Instructions
- Preheat oven to 175°C.
- Grease the sides and line the base of a 22cm Springform baking tin.
- 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.
- Turn out onto a work surface, and knead it a few times.
- Form into a log, wrap in cling film and refrigerate.
- Peel the apples and cut them into 2cm cubes.
- Place into a steamer basket and steam for 15 minutes until soft.
- Puree until smooth.
- In a large bowl, combine the almond flour, arrowroot powder, baking powder, spices, and zests.
- In the food processor, blitz 100g of the golden raisins along with the eggs until smooth.
- Beat this mixture into the almond flour blend.
- Then incorporate the pureed apple along with the fresh orange juice into the batter.
- Finally stir in the dried fruits until evenly combined.
- Bake for 35-40 minutes until an inserted skewer comes out clean.
- Let cool completely before adding the marzipan.
- Using one third of the marzipan and roll them into 11 even balls.
- Set these aside.
- In between two sheets of parchment paper, roll the marzipan out evenly to 22cm diameter.
- Using the base of the cake tin, also helps with knowing the correct size.
- Brush the top of the cake lightly with the raw honey.
- Carefully place the marzipan on top.
- Use a dab of raw honey to secure the 11 marzipan balls around the perimeter of the cake.
