Saturday, 30 March 2013

Easter Simnel Cake

This is very much a last minute post before I rush out of the door to drive 5 hours north to Snowdonia for a 'relaxing' break with the family. I say relaxing...but there will be lots of walkng involved. Relaxing my mind for a few days is the intention here and something I am very much in need of.

I'm planning on switching off from the I may be a little silent for a few days (other than the odd bit of dabbling on my phone!)

It's Easter Saturday and I hope for many of you that means enjoying a long weekend. Relaxing? DIY? Family time? What are your plans?

Yesterday I promised you one final Easter themed recipe...this one is quick and easy and can be made as a a single or double serving. I've made mine as a sharer as that was the size of my tin but you can easily half the ingredients (or save half for latter) if you prefer.  It uses the  coconut  cream that has been popping up in a few recipes...I've yet to write a full post dedicated to it, but it so simple and versatile its crept in of its own accord!

This cake is based on a fruit cake recipe but it would be equally nice using my single serve 2 minute carrot cake as a base. You can make any 'mazipan' style eggs or use some of the thickened  coconut cream. I had some vanilla energy bar mixture left over from my taster session so I used that. If you want to follow my basic recipe... it's based on these bars using just dates dessicated coconut and vanilla.

The top of the cake should have 12  'eggs' on it if you are following the biblical tradition of the 12 apostles but I struggles with space! Here's some brief info on the traditions behind the simnel cake if you are interested.  :-)

Right, i'm off...Have a lovely Easter. Eat lots of good food and be happy!

P.s apologies the photos aren't up to my usual efforts.... I was littering clicking and posting as fast as I could with my family clamouring to get out of the door!!

Recipe: Mini Simnel Cake


1/3 cup blanced almond flour*
3 tbs ground almonds
1/2 tsp baking powder
1/4 tsp baking soda
pinch salt

1/2 cup mixed dried fruit and nuts roughly blended- I used cranberries, raisins and walnuts
1/2 tsp mixed spice and/or cinnamon
1 small apple grated (approx. 1/3 cup)

3 tbs orange or apple juice mixed with 1 tbs ground flax seed
1 tsb coconut oil- melted (or other)

*Note- this would probably work fine with regular flour or spelt too (but I haven't tried it that way)

3 tbs vegan yoghurt
2 tsp fine coconut flour
tiny pinch of stevia to taste
pinch turmeric (just for yellow colour)
few drops almond extract

Decoration: 12 'eggs' (or an many as you can fit around the edge!)


Mix the dry ingredients in a small bowl. Roughly blend the dried fruits/nuts and then add to the dry ingredients along with remaining ingredients. Mix lightly to combine.

Spoon into a smallish tin (I used two extra large muffin tins approx 8cm diameter).

Bake for approx. 20 mins at 180C until golden on top. Note this probably also work in the microwave for 2-3 mins cook time but it wouldn't go golden.

Allow to cool before mixing the topping ingredients together to form a thick spreadable frosting and spreading over the top of the cake. Decorate with eggs to the perimeter to serve.

P.s for some random reason I added some strands of saffron.. it didn't add anything... i'd leave it off ;-)

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.


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