The Simnel Cake is a traditional English pastry that has been tasted at Easter since the Middle Ages. Rich in dried fruits, spicy just enough and surmounted by a layer of golden almond paste, this cake symbolizes the renewal and the joy of spring. In this gluten -free version, the gluttony of the original recipe is well preserved. Soft to heart, flavored with cinnamon, nutmeg and citrus zest, it is an authentic and original cake. On a whole cake, the eleven almond paste balls placed on the top represent the apostles (without Judas), a tradition always respected. I made mini siml because I find it easier to serve the desserts on the plate. But impossible to put 11 almond balls there! You will therefore forgive me for non -compliance with tradition! This festive cake, often prepared for Easter Sunday, keeps very well and can even prepare in advance: it will have its effect on all the Pascales tables. A gourmet way to travel across the Channel and gluten-free.
Preheat the oven to 160 ° C. I made mini siml in silicone muffin molds. But you can absolutely respect the tradition, use a 25 cm round mold.
Add dried fruits, zest and milk. Mix well. (I admit, I forgot to put the milk and phew! It was still very successful!)
Fill the molds with 3/4 with the dough.
Spread discs of almond paste place them in the center of each cake. Cover with the rest of the dough.
Brush the top of each cake with the jam, add another disc of almond paste and form beads with remaining almond paste (there are 11 balls on the big simnel but I only put 3 by cake).
Arrange the balls on the cakes and brown them with a blowtorch or a few minutes under the grill.