📝 About This Recipe
A quintessential British treasure, the Simnel Cake is a light fruitcake traditionally served during Mothering Sunday and Easter. This recipe features a hidden layer of almond marzipan baked directly into the center, topped with eleven marzipan balls representing the faithful apostles. It is a celebration of spring, balancing the richness of dried fruits and warm spices with the delicate, sweet fragrance of almond.
🥗 Ingredients
The Marzipan
- 500 grams Golden Marzipan (high-quality almond paste)
The Fruit Mixture
- 175 grams Currants
- 175 grams Sultanas (golden raisins)
- 50 grams Mixed Candied Peel (finely chopped)
- 50 grams Glace Cherries (rinsed, dried, and quartered)
- 1 Orange Zest (finely grated)
- 1 Lemon Zest (finely grated)
The Cake Batter
- 175 grams Unsalted Butter (softened at room temperature)
- 175 grams Light Muscovado Sugar (firmly packed)
- 3 Large Eggs (at room temperature, lightly beaten)
- 225 grams Self-Raising Flour (sifted)
- 1 teaspoon Ground Mixed Spice (a blend of cinnamon, nutmeg, and cloves)
- 1/2 teaspoon Ground Ginger
- 2 tablespoons Apricot Jam (warmed and sieved for glazing)
- 1 Egg White (lightly beaten for the top glaze)
👨🍳 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
Divide your marzipan into three equal portions. Roll out one portion on a surface lightly dusted with icing sugar into a circle the same size as your cake tin. Set aside; this will be your hidden middle layer.
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3
In a large mixing bowl, cream the softened butter and muscovado sugar together using an electric whisk or wooden spoon until the mixture is pale, light, and fluffy.
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4
Gradually add the beaten eggs to the butter mixture, one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
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5
Sift in the flour, mixed spice, and ginger. Gently fold the dry ingredients into the wet mixture using a large metal spoon or spatula until just combined.
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6
Fold in the currants, sultanas, candied peel, 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 circle of marzipan you rolled earlier 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 to 2 hours 30 minutes. The cake is done when a skewer inserted into the sponge (avoiding the marzipan layer) comes out clean.
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10
Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before decorating.
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11
Roll out the 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 of the marzipan for a decorative finish.
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12
With the final portion of marzipan, roll 11 equal-sized balls. Brush the underside of each ball with a little egg white and arrange them evenly 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 grill for 1-2 minutes, watching constantly, until the marzipan turns a light golden brown. Alternatively, use a kitchen blowtorch.
💡 Chef's Tips
Always rinse and dry your glacé cherries thoroughly; if they are sticky, they will sink to the bottom of the cake. To prevent the fruit from burning, you can wrap a double layer of brown paper around the outside of the tin before baking. If the top of the cake browns too quickly in the oven, cover it loosely with a piece of foil after 90 minutes. For the best flavor, make the cake 2-3 days before you plan to serve it to allow the spices and fruits to mature. Ensure your butter is truly soft; cold butter will result in a dense cake that doesn't rise properly around the marzipan layer.
🍽️ Serving Suggestions
Serve a thick slice alongside a pot of Earl Grey tea for a classic British afternoon experience. Pair with a small glass of chilled dessert wine or a sweet Sherry to complement the almond notes. For an extra indulgent treat, serve a slice slightly warmed with a dollop of clotted cream. A few fresh primroses or violets placed in the center of the cake make for a beautiful, traditional Easter presentation.