How to Make Simnel Cake – A Traditional Easter Treat

--- published by foodie Parmod.

Simnel cake is a classic British fruit cake traditionally enjoyed at Easter, often decorated with marzipan and symbolic eleven marzipan balls representing the apostles (minus Judas). This light, moist, and richly flavoured cake is steeped in history, dating back to the Middle Ages. Whether you’re baking it for Easter Sunday, Mothering Sunday, or simply for a special tea-time treat, this recipe will guide you through creating the perfect simnel cake at home.

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Ingredients

For the cake:

225g plain flour

1 tsp baking powder

2 tsp mixed spice

175g unsalted butter (softened)

175g light brown sugar

4 large free-range eggs

100ml milk

100g glacé cherries (halved and rinsed)

100g chopped candied peel

450g mixed dried fruit (sultanas, raisins, currants)

Zest of 1 lemon

Zest of 1 orange

For the marzipan:

500g ready-made marzipan

For decoration:

2 tbsp apricot jam

1 egg (beaten, for glazing)

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Step-by-Step Instructions

1. Prepare the tin and preheat the oven

Preheat your oven to 150°C (fan 130°C) / Gas Mark 2. Grease and line a deep 20cm (8-inch) round cake tin with baking parchment.

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2. Mix the dry ingredients

In a bowl, sift together the plain flour, baking powder, and mixed spice. This ensures the cake has an even, light texture.

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3. Cream butter and sugar

In a separate large mixing bowl, beat the softened butter and light brown sugar together until pale and fluffy. This step is important for creating a light cake crumb.

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4. Add the eggs

Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the sifted flour.

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5. Combine the mixture

Gently fold in the sifted flour mixture, then add the milk. Stir in the glacé cherries, candied peel, dried fruits, and citrus zest until evenly distributed.

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6. Prepare the marzipan layer

Roll out one-third of the marzipan into a circle roughly the size of the cake tin.

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7. Assemble the cake

Spoon half of the cake mixture into the prepared tin and smooth the surface. Place the rolled marzipan circle on top, then cover with the remaining cake mixture. Level the top with a spatula.

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8. Bake the cake

Bake in the preheated oven for 2½–3 hours, or until a skewer inserted into the centre comes out clean. Check after 2 hours to prevent overbaking.

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9. Cool and top with marzipan

Once baked, leave the cake to cool completely in the tin. Warm the apricot jam and brush it over the top of the cake. Roll out another third of the marzipan into a circle and place it on top.

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10. Add the marzipan balls

Roll the remaining marzipan into eleven equal-sized balls and arrange them around the edge of the cake.

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11. Glaze under the grill

Brush the marzipan with beaten egg and place the cake under a hot grill for 1–2 minutes until lightly golden. Keep a close eye to prevent burning.

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Serving Suggestions

Simnel cake is best enjoyed sliced with a cup of tea. Its fruitiness pairs beautifully with the almond flavour of marzipan, making it a delightful seasonal treat.

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Baking Tips for the Perfect Simnel Cake

Soak the fruit: For extra moisture, soak dried fruits in tea or orange juice overnight before baking.

Even baking: Wrap the outside of the tin with baking paper to prevent the edges from browning too quickly.

Homemade marzipan: If preferred, make marzipan from scratch for a fresher taste.

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History of Simnel Cake

Simnel cake has roots in medieval England, where it was originally boiled and baked. Over centuries, it became associated with Mothering Sunday and later with Easter. The eleven marzipan balls are said to represent Jesus’s faithful disciples, with Judas omitted.

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Final Thoughts

Making a simnel cake is a wonderful way to celebrate Easter with a traditional British bake. Its layers of rich fruit, fragrant spices, and sweet marzipan make it a showstopper for any spring table. Follow this recipe, and you’ll have a cake that’s as beautiful as it is delicious.

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--- write ✍️ by foodie Parmod.