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Drink water, not alternative beverages. Soda and coffee, when ingested in small amounts, aren’t that bad. It is definitely, however, a bad idea to solely drink soda or coffee. Having water instead of other types of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories away from your diet— without having to deal with terrible tasting diet food. Water is often one of the keys to successful weight-loss and healthfulness.
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We hope you got benefit from reading it, now let’s go back to vickys easter simnel cake, gf df ef sf recipe. To make vickys easter simnel cake, gf df ef sf you only need 17 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Vickys Easter Simnel Cake, GF DF EF SF:
- Get Almond Dough/Marzipan
- You need 300 grams ground almonds
- Prepare 300 grams icing/powdered sugar
- Take 2 lemons, zest and juice
- You need Fruit Cake
- You need 1 apple
- Take 125 ml sunflower oil
- Get 150 grams soft light brown sugar
- Prepare 75 ml water
- Get 1/2 tsp ground nutmeg
- Provide 1/2 tsp ground cinnamon
- Get 1 tsp xanthan gum
- You need 1 tsp gluten free baking powder
- Get 175 grams gluten free flour
- Use 200 grams mixed fruit - raisins, currants, sultanas and quartered glacé cherries
- Take 100 grams mixed glacé peel
- Take 1 tbsp apricot jam
Instructions to make Vickys Easter Simnel Cake, GF DF EF SF:
- Preheat the oven to gas 3 / 160C / 325°F and grease & line a deep 8" round springform cake tin
- Mix together the almonds, icing sugar, lemon juice and zest. Form into 2 balls, cover and set aside
- Grate the apple into a bowl, add the sugar and oil then beat vigorously. Add the water, nutmeg, cinnamon, xanthan gum and baking powder beating vigorously again, then mix in the flour, fruits and peel
- Spoon half the mixture into the cake tin. Take one ball of the almond paste, roll into a 9" circle and place it on top of the cake mixture. Spread the remaining cake mixture on top of the almond paste
- Bake for 1 & 1/2 - 3/4 hours. Let the cake cool then run a knife around the tin edges and turn it out onto a wire rack. Brush the top of the cold cake with the apricot jam. Take the second ball of almond paste and break off 11 marble sized pieces
- Roll out the remaining almond dough/marzipan into an 8" round using the springform tin base as a guide. Place the almond dough circle on top of the apricot jam. Press the 11 balls of almond dough in a circle around the top of the cake, moistening the base of each slightly with the leftover jam
- Put under the grill to slightly toast the top of the marzipan paste
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