
Gluten Free Simnel Cake
Traditionally Simnel Cakes were given to mum’s on Mothering Sunday. Since in the UK Mothering Sunday and Easter are normally close (not this year!) it became a cake for both. The 12 balls on the top of the cake are also meant to symbolise the 12 apostles. I am not really a follower of organised religion but we like to celebrate re-birth and the spirit of spring time.
The cake is essentially a fruit cake with a marzipan centre and top. I love it as every year I have attempted Marzipan! Now I have my Real Food Icing Sugar- this year it was simple and my most delicious yet!

Again I have looked for the classic recipe like in my other modern updates of a classic from my mums Supercooks books. The cake is really nice and by using a Modern Update on a Classic I have made it gluten-free and packed full of nutrients. I have also used my preserved Cinnamon Kumquats to keep it moist and a nice light citrus zing to it and also my Chai Latte Concentrate for a spicy twist too.

Gluten Free Simnel Cake
2014-04-11 03:40:26
A delicious citrus and spicy fruit cake with marzipan made from coconut sugar and almonds.
- 1 amount of marzipan
- 3/4 cup butter
- 1 cup buckwheat flour
- 1 cup rice flour
- 1/2 cup almond meal
- 1 tsp baking powder
- 1/2 tsppink himalayan salt
- 1tsp cinnamon
- 1tsp ground ginger
- 3/4 cup coconut sugar
- 3 eggs
- 2 tbs Chai Tea Concentrate
- 1tbs Kefir (dairy, nut, water kefir)
- 1/2 cup preserved kumquats (you can also use candied peel)
- 1 cup sultanas
- Grease and line your spring form tin (7inches) with baking paper and a little butter. Pre-heat oven to 180 degrees centigrade
- Sift flower and baking into a bowl.
- In a bigger bowl beat (I use my Kenwood) the butter and sugar together until smooth and creamy. Add one egg at a time and adda spoonful of the flour mixture after each egg
- fold in the rest of the flour mixture.
- Add diced Kumquats (see picture below) and sultanas together with the kefir stir well to mix evenly
- Roll out your marzipan (if your marzipan was kept in the bridge allow it to return to room temperature and knead to release the oils again. Roll out and cut two discs the same size as the bottom of the pan, Shape the rest of the mixture into 12 balls of equal size.)
- Pour half of the mixture into the baking tin.
- Place one of the marzipan discs on top of the mixture.
- Pour the remainder of the mixture on top of the disc.
- Place the cake in the oven and cook for 1 hour to 1.5 hours (I use a halogen oven so it only took an hour)
- Lower the temperature to 150 degrees centigrade and cook for another hour.
- Remove cake from oven and allow to cool completely.
- Lay the other marzipan disc on the top of the cake and arrange the balls around the circumference. use a little water or juice to stick if necessary
- Return to a hotter over (220 degrees centigrade)
- Allow to cook until balls start to go a golden brown.
- Allow to cool completely and serve
- Is really nice with a dollop of coconut cream or ice-cream
- Is really nice with a dollop of coconut cream or ice-cream
By Louise
Adapted from Simnel Cake- Supercooks
Adapted from Simnel Cake- Supercooks
Loula Natural http://loulanatural.com/

Other posts for Easter;
100 Days of Real Food: Easter Without the Junk
Oh Lardy: Junk Free Easter Basket Idea’s
Oh She Glows; Vegan Easter Recipes
Eat Naked Now: Easter Gummies (4 Ways)
Freshly Grown; Natural Easter Egg Dye
Nature Moms; Eco-Friendly Easter Ideas
Grass Fed Girl; Paleo Easter Round Up
The Healthy Home Economist; Healthy Homemade Easter
Nourished Kitchen; Pesto Egg Salad
Real Food RN; Fermented Carrot Sticks for the Easter Bunny

Come and check out my other favourite gluten free goodies on Pinterest;
Follow Loula Natural’s board Gluten free sweet treats on Pinterest.