Ingredients with Measurements:
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 150g vegan margarine
- 150g light brown sugar
- 1 tbsp ground flaxseed mixed with 3 tbsp water
- 100g mixed dried fruit (raisins, currants, sultanas)
- 50g mixed peel
- Zest of 1 lemon
- 1 tbsp non-dairy milk
- 200g marzipan
- 2 tbsp apricot jam
Special equipment needed:
- 20cm round cake tin
- Greaseproof paper
- Mixing bowl
- Wooden spoon
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 160°C/325°F/gas mark 3. Grease and line the cake tin with greaseproof paper.
2. In a mixing bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, cream together the vegan margarine and light brown sugar until light and fluffy.
4. Add the flaxseed mixture to the margarine mixture and mix well.
5. Gradually add the flour mixture to the margarine mixture, mixing well after each addition.
6. Add the mixed dried fruit, mixed peel, lemon zest, and non-dairy milk to the mixture and stir until well combined.
7. Spoon half of the mixture into the prepared cake tin and smooth the surface.
8. Roll out the marzipan to a circle that is slightly smaller than the cake tin and place it on top of the cake mixture.
9. Spoon the remaining cake mixture on top of the marzipan and smooth the surface.
10. Bake in the preheated oven for 1 hour and 30 minutes or until a skewer inserted into the center of the cake comes out clean.
11. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
12. Once the cake is cool, brush the top with apricot jam.
13. Roll out the remaining marzipan and cut it into 11 small balls.
14. Place the marzipan balls around the edge of the cake and brush them with apricot jam.
15. Place the cake under a hot grill for a few minutes until the marzipan balls are lightly toasted.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
160°C/325°F/gas mark 3
Serving size:
10-12 servings
Nutritional information:
Per serving:
Calories: 350
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 52g
Fiber: 2g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- Vegan margarine can be substituted with coconut oil or vegetable shortening.
- Light brown sugar can be substituted with coconut sugar or maple syrup.
- Mixed dried fruit can be substituted with any dried fruit of your choice.
- Mixed peel can be substituted with chopped candied ginger or orange zest.
- Non-dairy milk can be substituted with any plant-based milk.
Variations:
- Add chopped nuts to the cake mixture for extra texture.
- Replace the apricot jam with marmalade for a tangy twist.
- Add a teaspoon of mixed spice for a more traditional flavor.
Tips and tricks:
- Make sure the marzipan is rolled out thinly so that it cooks evenly.
- If the marzipan starts to brown too quickly under the grill, cover it with foil.
- This cake can be made in advance and stored in an airtight container for up to 5 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
This cake is best served at room temperature. If you need to reheat it, place it in a preheated oven at 160°C/325°F/gas mark 3 for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and decorate with fresh flowers or edible glitter.
Garnishes:
Decorate the cake with toasted almonds or chopped pistachios.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
This cake is a dessert and doesn't require any side dishes.
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it with foil.
- If the cake is not cooked in the center, return it to the oven for an additional 10-15 minutes.
Food safety advice:
Make sure all ingredients are fresh and within their expiration dates. Wash your hands before handling food and ensure that all utensils and equipment are clean.
Food history:
Simnel cake is a traditional British cake that is usually eaten during Easter. It is made with marzipan and dried fruit and is often decorated with 11 marzipan balls to represent the 12 apostles minus Judas.
Flavor profiles:
This vegan simnel cake is sweet and fruity with a hint of cinnamon and nutmeg. The marzipan adds a nutty flavor and a chewy texture.
Serving suggestions:
Serve the cake with a dollop of vegan whipped cream or ice cream.
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Region: British