Description
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.
Ingredients
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.
Instructions
Step 1: Prepare the Tin and Preheat the Oven
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Grease and line the base and sides of an 18cm round deep cake tin with parchment paper.
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Preheat oven to 150°C (130°C fan) / 300°F / Gas 2.
Step 2: Mix the Cake Batter
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In a large bowl, beat the butter and sugar together until light and fluffy.
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Add the eggs, one at a time, beating well after each.
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Sift in the flour, baking powder, mixed spice, and cinnamon.
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Fold in the ground almonds, lemon zest, dried fruits, and milk until evenly combined.
Step 3: Add the Marzipan Layer
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Spoon half of the cake batter into the prepared tin.
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Roll out 150g of marzipan into a circle the same size as the tin.
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Place the marzipan disc on top of the batter.
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Spoon the remaining batter over the marzipan and level the surface.
Step 4: Bake the Cake
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Bake for 2¼ to 2½ hours, or until a skewer inserted into the cake (not through the marzipan) comes out clean.
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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
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When the cake is cool, brush the top with warmed apricot jam.
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Roll out another 150g of marzipan into a circle to fit the top of the cake.
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Place the marzipan on top and gently press it down.
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Roll the remaining marzipan into 11 equal balls. Arrange them evenly around the edge of the cake.
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Brush the marzipan top and balls with beaten egg.
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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.