Simnel Cake is a traditional English pastry enjoyed at Easter since the Middle Ages. Rich in dried fruit, spiced just enough, and topped with a layer of golden marzipan, this cake symbolizes the renewal and joy of spring. In this gluten-free version, the deliciousness of the original recipe is well preserved. Moist in the center, flavored with cinnamon, nutmeg, and citrus zest, it's a truly authentic and unique little cake. On a full-sized cake, the eleven marzipan balls placed on top represent the apostles (without Judas), a tradition still observed. I made mini Simnels because I find it easier to serve the desserts on individual plates. But it's impossible to fit eleven marzipan balls on each one! So you'll forgive me for not adhering to tradition! This festive cake, often prepared for Easter Sunday, keeps very well and can even be made in advance: it will be a hit on any Easter table. A delicious way to travel across the Channel, and it's gluten-free.
Ingredients
For the cake
For the garnish and decoration
Preparation
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Preheat the oven to 160°C (325°F). I made mini Simnel cakes in silicone muffin molds. But you can absolutely use a 25cm (10-inch) round cake tin to respect tradition.
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Beat the butter and sugar until creamy.
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Add the eggs one by one, then incorporate the flour, almond flour, baking powder and spices.
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Add the dried fruit, zest, and milk. Mix well. (I admit, I forgot to add the milk, and phew! it still turned out great!)
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Fill the molds 3/4 full with the batter.
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Roll out discs of marzipan and place them in the center of each cake. Cover with the remaining marzipan.
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Cook for approximately 1 hour and 30 minutes. Let cool.
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Brush the top of each cake with the jam, add another disc of marzipan and form balls with the remaining marzipan (there are 11 balls on the large Simnel but I only put 3 per small cake).
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Place the marbles on the cakes and brown them with a blowtorch or for a few minutes under the grill.
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Serve at room temperature.
