📝 About This Recipe
A centerpiece of British Easter traditions, the Simnel Cake is a rich, spiced fruitcake distinguished by its hidden layer of almond paste baked right into the center. This light yet moist sponge is studded with citrus zest and vine fruits, then crowned with eleven marzipan balls representing the faithful apostles. It is a beautiful celebration of spring, offering a perfect balance of nutty sweetness and aromatic spice that has graced tea tables for centuries.
🥗 Ingredients
The Marzipan Layers
- 500 grams Golden Marzipan (high-quality almond paste)
- 2 tablespoons Apricot Jam (warmed and strained for glazing)
- 1 Egg (beaten, for brushing)
The Fruitcake Base
- 175 grams Unsalted Butter (softened at room temperature)
- 175 grams Light Brown Muscovado Sugar (packed)
- 3 Large Eggs (at room temperature)
- 175 grams Self-Raising Flour (sifted)
- 50 grams Ground Almonds (adds moisture and texture)
- 350 grams Mixed Dried Fruit (sultanas, currants, and raisins)
- 50 grams Mixed Peel (finely chopped candied citrus)
- 100 grams Glace Cherries (washed, dried, and quartered)
- 1 Lemon (zest only)
- 2 teaspoons Mixed Spice (or a blend of cinnamon, nutmeg, and allspice)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F/Gas Mark 2). Grease a deep 20cm (8-inch) round cake tin and line the bottom and sides with a double layer of baking parchment to prevent the edges from over-browning.
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2
Prepare the marzipan center: Roll out one-third of the marzipan on a surface lightly dusted with icing sugar. Use the base of your cake tin as a template to cut out a perfect circle. Set this aside and wrap the remaining marzipan tightly.
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3
In a large mixing bowl, cream the softened butter and light brown sugar together using an electric whisk until the mixture is pale, light, and fluffy (about 3-5 minutes).
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4
Beat in the eggs one at a time, adding a tablespoon of the measured flour with each egg to prevent the mixture from curdling.
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5
Gently fold in the remaining self-raising flour, ground almonds, and mixed spice using a large metal spoon or spatula until just combined.
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6
Stir in the mixed dried fruit, chopped mixed peel, quartered glace cherries, and lemon zest. Ensure the fruit is evenly distributed throughout the batter.
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7
Spoon half of the cake batter into the prepared tin and level the surface with a spatula.
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8
Place the pre-cut circle of marzipan on top of the batter in the tin. Cover with the remaining cake batter and smooth the top, creating a slight dip in the center to account for rising.
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9
Bake in the center of the oven for 2 hours to 2 hours 15 minutes. Test with a skewer; it should come out clean when inserted into the cake (though it may be slightly sticky if it hits the marzipan layer).
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10
Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
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11
Once cool, brush the top of the cake with warmed apricot jam. Roll out half of the remaining marzipan to fit the top of the cake, place it on, and crimp the edges with your fingers.
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12
Divide the final bit of marzipan into 11 equal-sized balls (representing the faithful apostles). Use a little apricot jam to stick them around the edge of the cake.
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13
Brush the marzipan top and the balls with beaten egg. Place the cake under a preheated hot broiler (grill) for 1-2 minutes until the marzipan is beautifully golden and scorched. Watch it very closely as it burns quickly!
💡 Chef's Tips
Always wash and dry your glace cherries thoroughly to prevent them from sinking to the bottom of the cake. If the cake is browning too quickly in the oven, cover the top loosely with a piece of foil after 90 minutes. For the best flavor, make the cake 2-3 days in advance to allow the spices and fruit to mature. If you don't have Mixed Spice, use a blend of 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp each of cloves and nutmeg. Use a kitchen blowtorch instead of a broiler for more control when browning the marzipan decorations.
🍽️ Serving Suggestions
Serve with a steaming pot of Earl Grey or Darjeeling tea for a classic afternoon treat. A small glass of chilled dessert wine or Sherry pairs beautifully with the almond and fruit notes. Serve a slice alongside a piece of sharp white cheddar cheese for a traditional Yorkshire-style pairing. Accompany with a dollop of clotted cream or a spoonful of brandy butter for an extra indulgent dessert.