Turbokitchen
Traditional Easter Simnel Cake

Traditional Easter Simnel Cake

8
The Simnel Cake, a festive delight steeped in tradition, makes its appearance during the Easter season in the UK. This rich and moist cake is packed with an array of dried fruits like currants, sultanas, and candied citrus peel, giving it a burst of flavors. A blend of mixed spices and almond paste, both within and adorning the cake, enhances its aromatic allure. The cake's hallmark is the eleven marzipan balls that crown its top, symbolizing the eleven apostles, minus Judas. This recipe guides you through creating this meaningful and delicious centerpiece for your Easter celebrations.
EasterBaking

Ingredients

  • 500 g Marzipan
  • 1 tsp Mixed spice
  • 3 Egg large
  • 1 Lemon zest
  • 1 Orange zest
  • 400 g Mixed dried fruit
  • 175 g Unsalted butter softened
  • 175 g Light brown sugar
  • 175 g Self-raising flour
  • 2 tbsp Apricot Jam for glazing

Method

30m2h2h 40m
  1. Preheat oven to 150°C (gas 2). Grease and line a 20cm round cake tin.
  2. Cream the softened butter and light brown sugar until pale and fluffy.
  3. Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
  4. Fold in the remaining flour and mixed spice gently.
  5. Stir in the dried fruit and the lemon and orange zest.
  6. Roll out about one-third of the marzipan to fit the tin. Spoon in half the cake mixture, add the marzipan layer, then top with the remaining mixture.
  7. Bake for about 2 hours, until a skewer comes out clean. Cool 10 minutes in the tin, then transfer to a wire rack to cool completely.
  8. Warm the apricot jam and brush over the top of the cake. Roll out half the remaining marzipan and cover the top.
  9. Roll the rest of the marzipan into 11 balls and arrange around the edge. Briefly grill until lightly golden (watch closely).
  10. Cool fully before slicing. Store in an airtight tin.

Notes

For a more personalized touch, you can vary the dried fruits based on your preferences or what's available in your pantry. Some like to soak the dried fruits in brandy or tea overnight to plump them up and add an extra layer of flavour.