Simnel Cake
A traditional Simnel Cake with a lightly spiced fruit cake, a layer of marzipan baked through the middle, and a classic marzipan topping. A proper Easter bake that’s well worth bringing back.
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INGREDIENTS
- 175 g Butter or Margarine (softened)
- 175 g Soft Light Brown Sugar (Light Brown Sugar)
- 3 Free-range Eggs
- 50 g Ground Almonds
- 200 g Plain Flour (All-purpose Flour)
- 1 tsp Mixed Spice (Pumpkin Spice)
- 1 tsp Ground Cinnamon
- 350 g Currants
- 125 g Sultanas
- 125 g Raisins
- 75 g Glacé Cherries (Candied Cherries) (halved)
- 50 g Dried Mixed Peel (Candied Mixed Peel)
- 1 Lemon (zested & juiced)
- 500 g Marzipan
- Apricot Jam (Apricot Jelly)
- 1 Beaten Egg for Glazing
EQUIPMENT
- 20cm (8-inch) Round Cake Tin
INSTRUCTIONS
- Preheat your oven to 150°c (130°c for fan-assisted ovens, Gas Mark 2 or 300°F). Grease and line a deep 20cm (8-inch) cake tin with greaseproof paper and set aside.
- In a large bowl, cream together your butter/margarine and sugar. Add your eggs, one at a time, ensuring each is mixed through before adding the next. Mix through your ground almonds.
- Sift in your flour, mixed spice, and cinnamon, then mix together to create a somewhat thick batter. Add all the dried fruit, lemon zest & juice, and mix until combined, and all the fruit is coated.
- Take half of the marzipan (approx 250g) and roll into a 20cm (8-inch) circle - use the base of your cake tin as a guide.
- Spoon half the cake mixture into your prepared tin, levelling the top and spreading to the edges, before placing the marzipan circle on top of the mixture.
- Add the remaining cake mixture on top of the marzipan, again levelling the top and spreading to the edges, then use a spoon to create a slight dip in the centre of the cake (this helps prevent it from rising into a dome).
- Bake for 2 hours, or until a skewer inserted comes out clean. If it needs a little longer, continue baking for a further 10 mins at a time, checking with a skewer until done.
- Remove your cake from the oven and allow it to cool completely in the tin. Once completely cool, remove the cake from the tin.
- Take the remaining marzipan and divide it into two. Roll one half into another 20cm (8-inch) circle, then shape the other half into 11 even-sized balls.
- Brush the top of the cake with apricot jam, then place the marzipan circle on top and pinch the edges for decoration, if desired.
- Brush the top of the marzipan with some beaten egg before placing the marzipan balls around the top edge of the cake. Brush the balls with some beaten egg before placing the cake under a hot grill for a few minutes to brown the marzipan to a nice, speckled golden brown (watch it closely as it will quickly burn).
- Allow the marzipan to cool down before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Store your Simnel Cake in an airtight container at room temperature for up to 5 days after slicing. Simnel Cake can be stored for longer, if not sliced, for weeks when tightly wrapped in cling film and kept in a cool, dark place. The flavours will also continue to mature.Freezing:
You can freeze the undecorated cake (without the top marzipan) for up to 3 months. Wrap well in cling film and foil. Defrost at room temperature before decorating.Substitutions:
- Sugar: You can use dark brown sugar if you prefer. I like a light brown sugar in Simnel Cake, so it isn't quite as rich as a Christmas Cake.
- Dried Fruit: You can use whatever combination of dried fruit you have or like, just make sure you make them up to the same total quantity.
- Lemon: You can swap the lemon for orange.
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