Happy Easter! I'd like to share my vegan friendly Simnel cake recipe with you. It makes a deliciously moist, light fruit cake with a lemon and cinnamon flavour.
To make a round, two layered cake and have enough mixture left over for approximately 9-12 Simnel muffins, use the following quantities:
550g of self raising flour
300 g of caster sugar
300g of dairy free spread (I use Pure spread)
300g of raisins
300g of chopped glace' cherries
2 tbsp of cinnamon
5 generous tbsp of lemon juice
1 tbsp of mixed spice.
Rice milk or water to soften.
Allow the raisins to soak in the lemon juice overnight. Mix the dried ingredients first, along with the spices then blend into a thick paste with the spread. You'll need to add a little rice milk or water as you mix it up to loosen the paste, but don't make it as sloppy as you would for a cake that includes a raising agent such as baking powder. This cake won't do very much rising since it is meant to be a denser, fruitier cake, more like a loaf. Separate into two tins with enough mixture to just about fill to the brim. Any excess mixture can then be baked at the same time in cupcake cases.
It will take approximately 25 minutes to cook in an oven set at 160 degrees. Check often and take the cupcakes out as soon as the tops have started to brown slightly.
Before the two sponge halves of the cake have properly cooled, place a layer of marzipan between them. It will melt slightly into the cake and form a nice filling. Once cooled completely decorate the top with a further layer of marzipan and add the traditional marzipan balls if you like.