Simnel Cake

Simnel Cake

Serves:  8-10

Ingredients

Icing and filling mixture

• 7 dried apricots, chopped
• 250ml/9fl oz soya milk
• 200g/7oz ground almonds
• 1tbsp agave or maple syrup

Cake 

• 80g/scant 3oz candied orange and lemon peel, finely chopped 
• 150g/generous 5oz sultanas and/or raisins
• 500g/1lb 2oz plain white flour, plus a little extra for dusting the dried fruit
• 450ml/16fl oz soya milk
• 2tbsp finely ground linseeds (about a heaped tbsp whole), mixed with 2-3 tbsp of the soya milk in a small bowl
• 2 level tsp cream of tartar
• 1 level tsp bicarbonate of soda 
• 2dsp vegetable oil
• 1tbsp vegan margarine such as Vitalite, Pure, Biona or Suma
• 100g/3½oz light brown sugar
• ½tsp combined ground nutmeg and ground cloves

Instructions 

1. Prepare two round 15cm/6 inch non-stick cake tins. Oil them and cut out greaseproof paper rounds, which should also be lightly oiled on the top side.
2. Preheat the oven to 177ºC/350ºF/Gas Mark 4.
3. Place candied peel and sultanas/raisins in a mixing bowl. Sprinkle with about a teaspoon of flour and mix so each piece of fruit is separate.
4. Sieve the flour into a large mixing bowl. Add the linseed/soya milk mixture.
5. Add the bicarbonate of soda and cream of tartar. Mix in well to distribute evenly.
6. Add sugar, oil, spice and vegan margarine to the dry ingredients.
7. Mix everything well with a strong wooden spoon.
8. Add the dried fruit and mix this in well also.
9. Pour in soya milk gradually, stirring with the wooden spoon. When the mixture is fluid enough, use a whisk until it is smooth and in peaks.
10. Spoon the mixture into the cake tins evenly.
11. Bake on the same shelf in the oven for 25-30 mins. Test after 20 by pressing a flat knife on the top. The cakes should spring up firm and be golden. Test the centres are cooked with a toothpick or fine wooden skewer, this should come clean out of the cakes.
12. While the cakes are baking, place chopped apricots and 250ml/9fl oz soya milk in a small saucepan and bring to boil. Simmer for 20 mins then blend until smooth. Remove from heat and add syrup.
13. Add the ground almonds and mix thoroughly until the mixture is a fine paste. Chill in a covered container for the remainder of the cake baking/cooling time.
14. When cakes are cooked, remove from oven. Leave to cool slightly then place upside down on a wire rack. Remove tins. Remove paper when completely cool.
15. To ice, use almond paste from fridge. Spread half in the middle of the two cakes. Use the remainder to spread on the top of the cake OR roll out the paste and make shapes from cookie cutters (eg rabbits or stars) and place on top of cake.

Source: veganrecipeclub