Saffron Simnel Cake
This recipe can also be downloaded from the IBS Network website
http://www.theibsnetwork.org/what-we-offer/recipes/
It is a different take on the traditional simnel cake – without marzipan as this might provoke symptoms if you have IBS. A small slice of this is nice to have on Easter Sunday, many people may find that Easter eggs are too much to tolerate, particularly if you suffer from lactose intolerance. Saffron can be excluded if you don’t like the taste.
Ingredients
240g of self-raising wheat free/gluten-free flour
1 flat tsp of cinnamon
1 flat tsp ginger
2 tbsp ginger syrup
50g of sultanas
4 eggs
200g of milk free margarine
Large pinch of saffron
150g of golden castor sugar
Method
Pour approximately 1 tablespoon of boiling water on to the saffron and set aside to cool.
Weigh all other ingredients into a mixing bowl, add saffron and liquid mix, mix well.
Place in a paper lined seven-inch baking tin and bake at gas mark 6 220ºC for 45 minutes – 1 hour until a cake skewer comes out clean, when inserted into the centre of the cake.
Decorate.
Other posts that you might find useful at Easter:
http://clinicalalimentary.wordpress.com/2014/04/17/easter-hot-cross-buns/
http://clinicalalimentary.wordpress.com/2013/03/31/easter-meal-roast-spring-lamb/
If you can tolerate marzipan you might want to try this recipe instead
http://clinicalalimentary.wordpress.com/2013/03/30/easter-with-food-intolerance/
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
Join with Google
Join with Facebook