Easter Simnel Cake

Easter Simnel Cake Recipe

The Simnel Cake is a vintage classic. It’s been around since medieval times and I’ve not been able to fathom where it’s name came from. The marzipan balls on the top represent the eleven apostles minus Judas and this cake is traditionally eaten before or during Easter. To be fair though, I would eat this all year round. Unlike a Christmas cake, this Simnel is much less of a kerfuffle. The cake is made using the all in one method, which is self explanatory and cooks in around 2 hours. The marzipan just needs to be rolled out, one circle is layered in between the cake mixture and the other laid on the top. This is then given a light grilling with either a blow torch or pop it under a hot grill for a moment. The cake is rich but not heavy and there is tons of my most favourite marzipan to go round. I took advice on this recipe from the evergreen Mary Berry, with seasonal thanks.

This cake is such an Easter classic. I have made it part of our family feast and I can hugely advise you do the same. It’s worth it as an excuse to eat big balls of marzipan, with the fruit cake being a total added Easter bonus.

This is such a simple cake, even the most hesitant baker can triumph with this. Make a start by pre heating your oven to 140 degrees fan assisted and line your 8 inch cake tin. Next, cut off 175g of marzipan from your block and roll it out into an 8 inch circle, using your cake tin as a template.

Pop this to one side whilst you make the cake. You can do this in a stand mixer or in a bowl with a wooden spoon. Add the soft butter or Stork, brown sugar, eggs, flour, sultanas, dried cranberries or currants, cherries, candied peel, lemon zest and the mixed spice to your bowl.

Now beat this well until all the ingredients are combined and smelling amazing.

Scrape half of the cake mixture out into your lined tin. Top this with your rolled circle of marzipan.

Top with the other half of your cake mixture then level the surface.

Pop your cake into the pre heated oven for 2 hours. You may need an extra 15 minutes or so. The cooked cake will be a deep golden brown, firm to the touch and a skewer will come out clean when poked in the middle.

Leave this absolute beauty to cool while you get your rolling pin out again. Firstly, make 11 walnut sized balls from some of the remaining marzipan. Then roll the rest into another 8 inch circle.

Once your Simnel Cake has cooled, remove the paper.  I turned my cake upside down so the top was good and level. Brush the now top with some warmed apricot jam to act as a glue for your marzipan circle.

Place your circle of marzipan onto the top of the cake and lightly press down.

Using some egg white, stick your 11 balls to the top of the cake then brush the whole thing with the rest of the egg.

Either using a cooks blow torch or by popping your cake briefly under a hot grill, lightly brown the balls and the top of the cake.

Your Simnel Cake is now ready to enjoy. Go for a bloody great big slab with a cup of tea. This is the sort of cake which improves with age, well wrapped, in an airtight tin. But it’s unlikely to make it that far if you’re a marzipan addict like me.

This has all the flavour of Christmas cake, with none of the waiting around. It’s *brace yourself* moist, fruity and includes, apart from the big lumps you ate whilst making the cake, 500g of marzipan. This is my dream cake. Happy Easter to me, and to you and yours.

Lucy x

Easter Simnel Cake Recipe

Cut 175g of the marzipan off and roll out into a circle the same size as your cake tin. In a stand mixer or in a bowl with a wooden spoon beat the soft butter, brown sugar, eggs, flour, sultanas, dried cranberries, cherries, peel, lemon zest and mixed spice. Mix until everything is well combined.

Scrape half the cake mixture into your lined tin then top with the circle of marzipan. Spoon on the second half of the cake mix and level the top. Pop into your pre heated oven for 2 hours. You may need an extra 15 minutes, so keep an eye on it towards the end. Cover the top of the cake with baking paper if it is browning too quickly. The finished cake will be firm, dark golden and a skewer will come out clean when inserted into the middle of the cake. Leave the cake to cool completely then remove from the tin and take off the paper.

Of the remaining marzipan, roll 11 small balls about the size of a walnut.  Roll the rest out into a second circle the same size as your cake tin. Once the cake is cool, heat up the apricot jam and then spread it onto the top of the cake. I turned my cake upside down so it had a nice level top. Lay the marzipan circle onto the jammed cake and press down lightly. Using some egg white as glue, stick the 11 balls around the edge of the cake then brush the whole lot, balls too, with the rest of the egg white.

Using a cooks blow torch, lightly scorch the marzipan balls and the top of the cake until just golden. You could always do that under the grill if you don’t have a blow torch. Cut into generous slices. The cake will keep well wrapped in an airtight tin for a good week or two.