Chocolate Gluten-Free Simnel Cake Recipe - Great British Chefs

Name: Chocolate Gluten-Free Simnel Cake Recipe - Great British Chefs
Total time: 165 min
Ingredients: 300g of prunes, pitted and chopped (it’s easiest to snip them up with kitchen scissors); 150g of sour cherries; 100g of raisins; 100g of currants; 100g of sultanas; 100g of glacé cherries, cut in half (use cherries with a natural colour); 4 knobs of stem ginger in syrup, finely chopped; 4 tbsp of ginger syrup, from the jar of stem ginger; 100ml of brandy; 100ml of port; 1 tbsp of vanilla extract; 175g of dark muscovado sugar; 175g of butter; 2 oranges, zested and juiced; 25g of cocoa powder; 200g of dark chocolate, roughly chopped; 200g of rice flour; 75g of ground almonds; 4 tsp mixed spice; 2 tsp ground cinnamon; 1 tsp gluten-free baking powder; 1/2 tsp bicarbonate of soda; 2 large eggs, beaten; 750g of marzipan, good-quality; 2 tbsp of apricot jam

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Victoria offers a new twist on a classic Easter bake with her chocolate gluten-free Simnel cake recipe.

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Ingredients

300g of prunes, pitted and chopped (it’s easiest to snip them up with kitchen scissors)
150g of sour cherries
100g of raisins
100g of currants
100g of sultanas
100g of glacé cherries, cut in half (use cherries with a natural colour)
4 knobs of stem ginger in syrup, finely chopped
4 tbsp of ginger syrup, from the jar of stem ginger
100ml of brandy
100ml of port
1 tbsp of vanilla extract
175g of dark muscovado sugar
175g of butter
2 oranges, zested and juiced
25g of cocoa powder
200g of dark chocolate, roughly chopped
200g of rice flour
75g of ground almonds
4 tsp mixed spice
2 tsp ground cinnamon
1 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
2 large eggs, beaten
750g of marzipan, good-quality
2 tbsp of apricot jam