Make a traditional simnel cake that is vegan-friendly this Easter so that everyone can have a treat. It's easy to give the marzipan that signature burnished look with a cooking blowtorch.
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Ingredient
– 200ml soya milk– 1 lemon, zested and ½ juiced– 500g marzipan– icing sugar, for dusting– 250g dairy-free spread, plus extra for the tin– 250g mixed dried fruit – 75g glacé cherries, roughly chopped– 1 orange, zested and juiced– 200g light brown soft sugar– 200g plain flour– 75g ground almond– 1 tsp baking powder– ½ tsp ground ginger– ½ tsp ground cinnamon– 1 tsp mixed spice– 2 tsp vanilla bean paste– 25g apricot jam, warmed
Ingredient
In a jug, mix soya milk and lemon juice and let thicken for a few minutes. Remove 150g of marzipan from the larger block. Roll this out on a lightly coated icing sugar surface to just shorter than a 23cm cake tin base.
Step 1
Step 1
Instructions
Butter a 23cm springform cake tin with dairy-free spread and line with double parchment. Preheat the oven to 180C/160C fan/gas 4.
Step 2
Step 2
In a large bowl, stir the dried fruit, lemon zest, chopped cherries, orange zest, and juice until thoroughly incorporated.
Step 3
Step 3
Use an electric mixer to beat the vegan spread and brown sugar until light, then add the flour, almonds, baking powder, spices, and vanilla. The milk mixture should be a smooth batter
Step 4
Step 4
The batter may look curdled, but add the fruit, a bit of salt, and any bowl juice and mix thoroughly. Fill the tin with half the batter, smooth it with the back of the spoon, and top with the marzipan round.
Step 5
Step 5
Pour over remaining batter and smooth again. After 30 minutes, reduce the oven to 150C/130C fan/gas 2 and bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean and the cake is well-risen and firm.
Step 6
Step 6
Remove carefully from the tin and cool on a wire rack. Cut and serve slices. In sealed containers, lasts two weeks. Warm apricot jam and brush on cooled cake. Cutting 200g from the leftover marzipan, roll it out again.
Step 7
Step 7
Following the cake tin base, cut a 23cm circular. Lift the marzipan circle over the cake with the rolling pin and gently press it down (the apricot jam helped it cling). Roll 11 marzipan balls from the rest.
Step 8
Step 8
Use extra jam to put the 12 apostles (except Judas) balls around the cake. If desired, use a kitchen blowtorch to delicately burnish and top the marzipan balls till golden.
Step 9
Step 9
Also see
Caramelised Onion, Squash & Spinach Pithivier For Easter Day 2024