|Traditional Simnel Cake without marzipan|
I like to make a Christmas Cake for my grandmother, who needs a low potassium diet. She loves fruit and fruitcakes, but most of that is a no-go. I adapted this recipe from St George's Kidney Patients Association, also making it suitable for vegans.
This Easter I adapted it further to make a Simnel version. The prunes and mixed peel give a great flavour - I took the glace cherries out to further differentiate from the Christmas gift, but they would work nicely with the marzipan flavour if you were to add 110g with the other fruit.
We have tried the various mock marzipan recipes but they are always just too heavy- only natural, I suppose, when making it from semolina. Almond essence added to the batter instead gives that marzipan-flavour without the potassium, makes it lighter on sugar, and lighter on calories too.
Cinnamon gives a nice light flavour, especially as the salt is missing, and is a variation on the heavier, headier spices of my Christmas offering.
If you miss the look of marzipan and balls around the top, you can use ready to roll fondant icing - look for it in yellow.
250g plain flour
1 tsp baking powder
1.5 tsp ground cinnamon
A couple of drops of almond essence
100g brown sugar
100g butter, we use Pure
140g prunes, chopped
100g mixed peel
100ml water + 1 tbsp. rapeseed oil + 1 tbsp. lemon juice, whisked together
Cream the butter and sugar (with the almond and cinnamon) together. Mix in the water/oil/lemon and flour alternately. Fold in the remaining ingredients. Put in a lined small round cake tin. Bake at 160C for 2 hours. Leave until cool enough to handle and carefully lift out to cool fully on a wire rack.