Adapted from this recipe featured on the Doves Farm website (Easter 2014), this vegan Simnel cake recipe uses gluten-free flour but the Odense almond paste warns that it “may contain” gluten. If you need it guaranteed gluten-free, you could make your own by mixing 300g of ground almonds with 300g of icing sugar and the juice and zest of 2 lemons. I wouldn’t recommend substituting a standard marzipan though, as they have a much lower almond content (25% instead of 50%).

This cake kept well for several days – I made it on Maundy Thursday and it was still moist on Easter Monday.


200g packet of Odense Mandelmasse (almond paste)Bekky's Phone Pics 2014 1226

1 eating apple

125g sunflower oil

150g brown sugar

75 ml water

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

1 tsp baking powder

1tsp xanthan gum

175g gluten free plain flour

200g raisins and/or currants

100g mixed glace peel




  1. Preheat the oven to 160ºC/Fan 140º/300ºF/Gas Mk3.
  2. Grate the apple into a bowl, add the sugar and oil then beat vigourously.
  3. Add the water, nutmeg, cinnamon, xanthan gum and baking powder and beat vigourously again.
  4. Mix in the flour, raisins/currants and peel.
  5. Press half the mixture into a greased and lined 20cm/8” round deep spring-form tin.
  6. Using a little over half of the almond paste, roll a circle and place it on top of the cake mixture.
  7. Spread the remaining cake mixture on top of the almond paste.
  8. Bake in a pre-heated oven for 1¾/2 hours.
  9. Allow the cake to cool then run a knife around the cake edges and turn it out from its tin..
  10. Roll out the remaining almond paste and use biscuit cutters to cut out appropriate motifs – I used a butterfly for the centre and flowers to go in a ring around the outside.
  11. Press the almond paste shapes onto the top of the cake while it’s still slightly warm as this will help them stick.


Bekky's Phone Pics 2014 1382