Mary Berry Simnel Cake Recipe

Mary Berry’s Simnel Cake is a classic British fruitcake with a rich history, traditionally made during Easter. It’s lightly spiced, packed with dried fruits, and features a layer of marzipan baked inside along with 11 symbolic marzipan balls on top to represent the Apostles (excluding Judas). This cake is moist, festive, and perfect for afternoon tea or as an Easter centrepiece.

What is Mary Berry Simnel Cake?

Simnel cake is a light fruitcake with layers of almond paste or marzipan, typically baked and then topped with a second marzipan layer and grilled until golden. It’s associated with Easter and Mothering Sunday in the UK, with its origins dating back to medieval times.

Other Popular Recipes

• Mary Berry Strawberry Jam
• Jamie Oliver Chilli Jam
• Mary Berry’s Gooseberry Jam

Why You Should Try This Recipe

• Traditional Easter Treat – Perfect for celebrations.
• Moist and Flavorful – Full of dried fruits and warming spices.
• Beautiful Presentation – With marzipan balls and a golden finish.
• Keeps Well – Can be made in advance.
• Mary Berry Approved – A tried-and-true classic from the queen of baking.

Ingredients Needed to Make Mary Berry Simnel Cake

For the Cake Batter:

• Butter (175g, softened)
• Light Muscovado Sugar (175g)
• Plain Flour (175g)
• Ground Almonds (50g)
• Baking Powder (1 tsp)
• Mixed Spice (1 tsp)
• Ground Cinnamon (½ tsp)
• Eggs (3, large)
• Milk (2 tbsp)
• Currants (110g)
• Sultanas (110g)
• Glacé Cherries (55g, quartered and rinsed)
• Mixed Peel (30g, chopped)
• Grated Zest of 1 Lemon

For the Marzipan (or use ready-made):

• Marzipan (450g total) – Half for the middle, half for topping and decoration.

For Topping and Finishing:

• Apricot Jam (2 tbsp, warmed) – To help the marzipan stick.
• Egg (1, beaten) – For brushing the marzipan topping.

Equipment Needed

• 18cm (7-inch) deep round cake tin
• Mixing bowls
• Electric mixer or wooden spoon
• Rolling pin
• Grater and zester
• Oven and grill
• Wire cooling rack

Instructions to Make Mary Berry Simnel Cake

Step 1: Prepare the Tin and Preheat the Oven

• Grease and line the base and sides of an 18cm round deep cake tin with parchment paper.
• Preheat oven to 150°C (130°C fan) / 300°F / Gas 2.

Step 2: Mix the Cake Batter

• In a large bowl, beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, beating well after each.
• Sift in the flour, baking powder, mixed spice, and cinnamon.
• Fold in the ground almonds, lemon zest, dried fruits, and milk until evenly combined.

Step 3: Add the Marzipan Layer

• Spoon half of the cake batter into the prepared tin.
• Roll out 150g of marzipan into a circle the same size as the tin.
• Place the marzipan disc on top of the batter.
• Spoon the remaining batter over the marzipan and level the surface.

Step 4: Bake the Cake

• Bake for 2¼ to 2½ hours, or until a skewer inserted into the cake (not through the marzipan) comes out clean.
• Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

Step 5: Decorate the Top

• When the cake is cool, brush the top with warmed apricot jam.
• Roll out another 150g marzipan into a circle to fit the top of the cake.
• Place the marzipan on top and gently press it down.
• Roll the remaining marzipan into 11 equal balls. Arrange them evenly around the edge of the cake.
• Brush the marzipan top and balls with beaten egg.
• Place under a hot grill for 1–2 minutes, or until golden. Watch carefully to avoid burning.

Step 6: Serve and Enjoy

• Slice and serve as a dessert or afternoon tea treat, especially during the Easter season.

What Goes Well With Mary Berry Simnel Cake

• A Cup of Tea – Classic pairing for British cakes.
• Whipped Cream or Custard – For a more indulgent serving.
• Lemon Curd or Raspberry Compote – Adds a tart contrast.
• Fresh Strawberries – Brightens the flavor for spring.

Expert Tips for Making the Best Simnel Cake

• Use room temperature ingredients – This helps achieve even mixing.
• Rinse Glacé Cherries – Prevents color bleed in the batter.
• Don’t Skip the Marzipan Layer – It adds a sweet, moist center.
• Check Cake After 2 Hours – Ovens vary, so keep an eye on the end.
• Grill the Top Carefully – It browns very quickly under high heat.

Easy Variations of Mary Berry Simnel Cake

• Nut-Free Version – Omit ground almonds and add more flour.
• Add Orange Zest – For a citrusy twist.
• Mini Simnel Cakes – Use muffin tins for individual servings.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend.
• Brandy-Soaked Fruit – Soak dried fruit overnight for added richness.

Best Practices to Store Mary Berry Simnel Cake

• Wrap in Baking Paper and Foil – Keeps it moist.
• Store in an Airtight Container – Lasts up to 2 weeks at room temperature.
• Freeze Without Marzipan Topping – Wrap well and freeze for up to 3 months.

Nutrition Value (per slice, based on 12 servings)

• Calories: ~380
• Fat: 16g
• Carbohydrates: 52g
• Sugars: 35g
• Protein: 5g

FAQs

Can I make Simnel cake in advance?

Yes, Simnel cake can be made up to a week in advance. Wrap it in baking paper and foil, and store it in an airtight container in a cool place. Add the marzipan topping closer to serving for freshness.

Why are there 11 marzipan balls on Simnel cake?

Traditionally, 11 marzipan balls are placed on top of a Simnel cake to represent the 11 faithful apostles, omitting Judas. It’s a symbolic decoration tied to Christian Easter traditions.

Can I freeze Simnel cake?

Yes, you can freeze Simnel cake without the marzipan topping. Wrap it tightly in cling film and foil, and freeze for up to 3 months. Thaw at room temperature and decorate with marzipan before serving.

What’s the difference between Simnel cake and fruitcake?

Simnel cake is a lighter fruitcake that includes a layer of marzipan in the middle and on top. It’s traditionally made for Easter, while regular fruitcake is often richer, denser, and associated with Christmas.

Final Words

Mary Berry’s Simnel Cake is a beautifully traditional Easter dessert with its light fruitcake base and sweet marzipan layers.

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