Easter Simnel Cake

Recipe card

Easter Simnel Cake

Prep 30 minCook 2 hrTotal 2 hr 30 minYield 10 to 12 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Deep 20 cm cake tin, baking parchment, mixer, rolling pin, pastry brush

Ingredients

200 g unsalted butter, softened 200 g light brown sugar 4 whole large eggs 200 g all-purpose flour 1 tsp baking powder 100 g ground almonds 1 tsp mixed spice 250 g raisins or sultanas 100 g candied citrus peel 2 tbsp milk 450 g marzipan, divided 2 tbsp apricot jam

Instructions

1. Prepare tin

   Heat oven to 150°C (300°F). Grease and line a deep 20 cm cake tin.

2. Mix batter

   Cream butter and sugar until fluffy. Beat in eggs one at a time. Fold in flour, baking powder, ground almonds and mixed spice.

3. Add fruit

   Fold in raisins and candied peel with milk until evenly distributed.

4. Layer

   Spoon half the batter into tin. Roll about 150 g marzipan into a 19 cm disc and lay on batter. Cover with remaining batter and level.

5. Bake

   Bake 1 hour 45 minutes to 2 hours, covering loosely with foil if browning early, until a skewer comes out clean. Cool in tin.

6. Finish

   Brush top with warm apricot jam. Roll remaining marzipan into a disc, place on cake and crimp edges. Shape 11 small balls, attach with jam and brown briefly under a hot grill, watching constantly.

How to tell when it is ready

A skewer inserted in the centre comes out clean; cake is fully cool before marzipan topping.

Tips

• Bring butter and eggs to room temperature.
• Fold fruit through evenly so it does not sink.
• Tent with foil if the top colours too quickly.
• Cool completely before decorating.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve with tea.
• Add a spoonful of thick cream.
• Pair with fresh berries.
• Offer thin slices after Easter lunch.

Make ahead

Prepare suitable components ahead and store them safely. Keep in an airtight tin in a cool dry place up to 1 week; freeze unglazed slices for up to 2 months.

Storage

Keep in an airtight tin in a cool dry place up to 1 week; freeze unglazed slices for up to 2 months.

Food safety

Contains eggs, dairy, gluten and almonds. Keep covered in a cool place; refrigerate in warm conditions. Handle the hot grill carefully when browning marzipan.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store easter simnel cake?

Keep in an airtight tin in a cool dry place up to 1 week; freeze unglazed slices for up to 2 months.

Serve with tea. Keep in an airtight tin in a cool dry place up to 1 week; freeze unglazed slices for up to 2 months.