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Gluten-free Simnel Cake

We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour. It came out very well, the middle layer of marzipan sank quite a lot but the cake was lovely and moist and chewy, and it couldn't be told apart from an Easter cake made with wheat flour - everyone can enjoy a slice! Decorate it with a few primroses, tiny chocolate eggs and some little chicks.

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Ingredients

105g sorghum
105g millet
2tsps gf baking powder
2 tsps mixed spice
220g butter
220g light muscovado sugar
4 medium eggs
220g sultanas
100g currants
50g candied peel, choppped
100g glace cherries, washed and dried
zest of 1 lemon
zest of 1 orange
750g white marzipan
apricot jam or quince jelly to glaze

Method

Line and butter an 8inch cake tin with baking parchment, and pre-heat the oven to 150*C.

Weigh the flours, baking powder and spice into a bowl and dry whisk together. Cream the butter and sugar until light and fluffy, add the eggs one at a time, beating well between each addition. Add the lemon and orange zest and beat again. Fold the dried fruit and candied peel into the mixture.

Fill half the cake tin with the mixture, then roll out 250g marzipan to an 8 inch circle and place over the mixture. Fill the tin with the remaining mixture and bake in the centre of the oven for 2½ hours until well risen.

If necessary cover after one hour with tin foil to prevent burning. A skewer inserted into the centre of the cake should come out clean when done.

Remove from the oven and leave to cool in the tin.

When completely cool, remove the cake from the tin, roll out a second circle of marzipan and trim to fit the top of the cake. Glaze the top of the cake with warm apricot jam or quince jelly, and cover with the marzipan. With a sharp knife, mark a cross grid pattern on the marzipan, and crimp the edges with your fingers. Roll out 11 balls of marzipan, cut a small slice from the bottom of each ball and place them round the top of the cake with the flat side down.

Put the cake on a baking sheet under a hot grill for as long as it takes to brown the tops of the balls. You can also brush the marzipan with beaten egg before browning - the cake in the picture wasn't glazed.

Decorate with a ribbon, fresh primroses, and Easter chicks if you have them.

Added by: gfshiptonmill


Tags: Cake Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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