Simnel cake

Easter simnel cake

Cheat your Easter cake this year with this quick recipe

, 11 November 2016

(17 votes)

Easter simnel cake
  • 3 Hours

  • Serves: 26

  • Price: 55p per serving

Nutritional Info
Each 76g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1756kJ/420kcal.
  • 175g butter, softened, plus extra for greasing.
  • 175g dark brown soft sugar
  • 3 eggs
  • 175g self-raising flour
  • 2tsp mixed spice
  • 1tsp ground ginger
  • 25g ground almonds
  • 90g cherries, washed and dried, then quartered
  • 90g stem ginger, finely chopped
  • 90g sultanas
  • 90g dried apricots, roughly chopped
  • 90g dried cranberries
  • 1kg natural marzipan
  • 3 tbsp apricot jam, warmed
  • Preheat the oven to 170C/150 Fan/Gas 3. Grease and line the base and sides of a 20cm round, deep cake tin.

  • Beat the butter and sugar until fluffy and light. Beat the eggs in, one at a time, then fold in the flour, spices, almonds, cherries, ginger and dried fruit. Spoon half the mixture into the prepared tin and level the surface.

  • On a surface dusted with icing sugar, roll the marzipan out to 3mm thick, then cut out a circle a fraction smaller than the inside of the tin. Place on top of the cake mixture, spoon over the remaining mixture, then level the surface.

  • Bake for 1hr 45mins – 2 hrs or until golden-brown, risen and firm in the middle – a skewer inserted into the centre should come out clean. If the top is getting too dark, cover with a circle of baking paper.

  • Leave the cake to cool in the tin for 10 mins before turning out onto a rack.

  • Roll the remaining marzipan out to 3mm, then cut out a circle the same size as the cake. Brush the cake with warmed apricot jam, then lay the marzipan on top.

  • Roll the remaining marzipan into 13 balls and arrange evenly around the edge of the cake. Place under a hot grill or glaze with a blowtorch until the tops are just golden.