📝 About This Recipe
A centerpiece of British Easter celebrations, the Simnel Cake is a light yet deeply flavorful fruitcake layered with a hidden heart of almond marzipan. This historic bake is traditionally topped with eleven marzipan balls to represent the faithful apostles, excluding Judas. Its moist crumb, fragrant spices, and the irresistible aroma of toasted almond paste make it a sophisticated treat that bridges the gap between winter richness and spring lightness.
🥗 Ingredients
The Fruit Mixture
- 175 grams Sultanas (golden raisins)
- 175 grams Currants
- 50 grams Candied Mixed Peel (finely chopped)
- 100 grams Glace Cherries (rinsed, dried, and quartered)
- 1 piece Orange Zest (finely grated)
- 1 piece Lemon Zest (finely grated)
The Cake Batter
- 225 grams Unsalted Butter (softened at room temperature)
- 225 grams Light Muscovado Sugar (packed)
- 4 Large Eggs (at room temperature)
- 225 grams Self-Rising Flour (sifted)
- 2 teaspoons Ground Mixed Spice (a blend of cinnamon, nutmeg, and cloves)
- 2 tablespoons Apricot Jam (warmed and strained for glazing)
The Marzipan Layers
- 500 grams Golden Marzipan (store-bought or homemade)
- 1 Egg White (lightly beaten for brushing)
👨🍳 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, ensuring the paper rises about 2 inches above the rim to prevent the top from over-browning.
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2
Divide your marzipan into three equal portions. Take one portion and roll it out on a surface lightly dusted with powdered sugar to a circle slightly smaller than the diameter of your cake tin. Set this aside.
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3
In a large mixing bowl, cream together the softened butter and light muscovado sugar until the mixture is pale, light, and fluffy. This should take about 3-5 minutes with an electric mixer.
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4
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour to stabilize it.
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5
Gently fold in the sifted self-rising flour and ground mixed spice using a large metal spoon or spatula, being careful not to knock out the air you've just incorporated.
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6
Stir in the sultanas, currants, chopped peel, quartered cherries, and citrus zests until 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. Place the previously rolled circle of marzipan on top of the batter.
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8
Cover the marzipan with the remaining cake batter and smooth the top with the back of a spoon, creating a slight dip in the center to ensure an even rise.
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9
Bake in the center of the oven for 2 hours 15 minutes to 2 hours 30 minutes. The cake is done when a skewer inserted into the center (above the marzipan layer) comes out clean.
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10
Allow the cake to cool in the tin for 20 minutes before transferring it to a wire rack to cool completely. Remove the parchment paper once cool.
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11
Roll out a second portion of marzipan to fit the top of the cake. Brush the top of the cooled cake with warm apricot jam and press the marzipan circle firmly onto it. Crimp the edges with your fingers for a decorative finish.
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12
Divide the final portion of marzipan into 11 equal pieces and roll them into smooth balls. Brush the bottom of each ball with egg white and arrange them around the edge of the cake.
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13
Brush the top of the marzipan and the balls with the remaining egg white. Place the cake under a hot broiler (grill) for 1-2 minutes, watching constantly, until the marzipan is beautifully golden and toasted. Alternatively, use a kitchen blowtorch.
💡 Chef's Tips
For the best flavor, soak your dried fruits in 2 tablespoons of brandy or tea overnight before baking. If the cake is browning too quickly in the oven, cover the top loosely with a piece of foil after 90 minutes. Ensure your butter is truly at room temperature; if it's too cold, the batter won't emulsify properly, leading to a heavy cake. When toasting the top, don't walk away! Marzipan goes from golden to burnt in a matter of seconds. If you prefer a darker cake, you can substitute half of the muscovado sugar with dark brown sugar.
🍽️ Serving Suggestions
Serve a generous slice with a glass of chilled dessert wine or a fortified Sherry. A strong cup of Earl Grey tea perfectly complements the citrus and almond notes. For a modern twist, serve with a dollop of lightly whipped cream infused with orange liqueur. This cake keeps beautifully for up to two weeks in an airtight tin, making it a great make-ahead dessert. Pair with a sharp, aged English cheddar for a traditional Northern English flavor combination.