Simnel Cake

Simnel cake is one of those bakes that feels steeped in tradition, and for good reason. Rich with dried fruit, citrus, spice, and layers of marzipan, it’s the kind of cake that brings a real sense of occasion to the table. What I love about it is that balance between the soft, fruity sponge and that sweet almond marzipan running through the middle and sitting proudly on top. Then, of course, there are the eleven little marzipan balls, giving it that classic finish and making it instantly recognisable. It’s a beautiful Easter bake, but really it’s the sort of cake that deserves to be enjoyed slowly, slice by slice, with a cup of tea and a bit of time to appreciate it.

Timings:

Prep time: 30 minutes

Cooking time: 2 hours

Cooling time: 1 hour

Serves: 10–12

Ingredients:

• 260g mixed dried fruit

• 1 orange, zested and juiced

• 2 packs marzipan

• 250g butter, room temperature

• 200g light brown soft sugar

• 4 eggs, plus 1 beaten egg for glazing

• 175g plain flour

• 110g ground almonds

• 1 tsp baking powder

• Zest of 1 lemon

• 2 tsp mixed spice

• 1 tsp vanilla extract

• 125g glacé cherries

• 4 tbsp apricot jam

Method:

1. Place the mixed dried fruit into a bowl with the orange juice, orange zest, and 2 tablespoons of boiling water.

2. Cover and microwave for 1 minute, then leave to cool.

3. Preheat the oven to 150°C.

4. Roll out half of one pack of marzipan and use the base of a deep 20cm cake tin as a guide to cut out a circle.

5. Butter the cake tin and line it with a double layer of baking parchment.

6. In a large bowl, beat the butter and sugar together until creamy.

7. Add the eggs, plain flour, ground almonds, baking powder, lemon zest, mixed spice, and vanilla extract.

8. Mix until well combined.

9. Fold in the cooled soaked dried fruit and the glacé cherries.

10. Spoon half of the cake mixture into the lined tin.

11. Place the marzipan disc on top.

12. Cover with the remaining cake mixture and level the surface.

13. Bake for 2 hours.

14. Check the cake by inserting a skewer into the centre. If it comes out with wet mixture clinging to it, return the cake to the oven for 10 minutes, then check again.

15. Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

16. Warm the apricot jam slightly, then brush it over the top of the cake.

17. Roll out half of the remaining marzipan and cut out another disc the same size as the cake.

18. Place it on top of the cake and crimp the edges.

19. Roll the remaining marzipan into 11 equal-sized balls.

20. Brush the top marzipan layer with beaten egg and arrange the balls in a circle around the edge.

21. Brush the marzipan balls with a little more beaten egg.

22. Place under a preheated grill for 1 minute to caramelise lightly.

    
    

Chef’s Tip:

If the top of the cake starts to colour too quickly while baking, loosely cover it with foil to stop it catching before the middle is fully cooked. And when grilling the marzipan at the end, keep a very close eye on it — it can colour very quickly.