Simnel Cake Recipe | Traditional Easter Fruit Cake with Marzipan

Some recipes carry centuries of meaning in every slice. Simnel cake — a lightly spiced fruit cake layered and crowned with marzipan — has marked Easter in Britain since the Middle Ages. It fell out of fashion for a generation, but it deserves a place on the modern table. Rich without being heavy, fragrant with warm spice and citrus, and finished with toasted marzipan that caramelises at the edges — this is a celebration cake that earns its occasion. The Findings: Why it Works Double marzipan is the defining technique — one layer baked into the centre of the cake (which steams gently and stays soft) and one pressed on top and torched or grilled to a golden finish. The contrast in texture is what makes it exceptional. Mixed dried fruit soaked overnight in orange juice (or brandy) plumps the fruit and prevents it from drying out during the long bake, keeping the crumb moist for days. Mixed spice + ground ginger is the traditional spice profile — warming and aromatic without overwhelming the almond notes of the marzipan. Light muscovado sugar adds a gentle molasses depth that complements the fruit without making the cake too dark or dense. The 11 marzipan balls on top represent the 11 faithful apostles (Judas excluded) — a detail worth including for the story it tells at the table. Low and slow baking at 150°C / 300°F prevents the exterior from over-browning before the dense, fruit-laden centre is cooked through. Ingredients Fruit Soak (ideally overnight) 350g mixed dried fruit (currants, sultanas, raisins) 75g glacé cherries, halved Zest and juice of 1 orange Zest of 1 lemon 2 tbsp brandy or orange juice Cake 175g unsalted butter, softened 175g light muscovado sugar 3 large eggs 175g plain flour 1 tsp mixed spice ½ tsp ground ginger ¼ tsp fine sea salt 2 tbsp ground almonds Marzipan 500g good-quality marzipan (or homemade) 1 egg, beaten (for brushing) Icing sugar, for dusting To Finish 2 tbsp apricot jam, warmed 11 marzipan balls (rolled from reserved marzipan) Method Soak the fruit. Combine the dried fruit, glacé cherries, orange zest and juice, lemon zest, and brandy in a bowl. Stir well, cover, and leave to soak overnight (or for at least 4 hours). Prepare. Preheat oven to 150°C / 300°F. Grease and double-line a 20cm (8-inch) round cake tin with baking parchment, with the paper extending 5cm (2 inches) above the rim. Make the batter. Beat the butter and sugar together until pale and fluffy, about 4–5 minutes. Add the eggs one at a time, beating well after each addition. Sift in the flour, mixed spice, ginger, and salt, and fold gently to a thick, spoonable batter. Fold in the ground almonds and soaked fruit (including any liquid). Layer with marzipan. Spoon half the batter into the prepared tin and level the surface. Dust a work surface with icing sugar and roll out one-third of the marzipan to a 20cm (8-inch) circle, about 5mm (⅛ inch) thick. Lay it over the batter, then spoon the remaining batter on top and level again. Bake. Bake for 2–2¼ hours, until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil after 1½ hours. Leave to cool completely in the tin. Top with marzipan. Brush the top of the cooled cake with warmed apricot jam. Roll out another third of the marzipan to a 20cm (8-inch) circle, slightly thinner than the centre layer (about 3–4mm / ⅛ inch), and press it onto the cake. Use the remaining marzipan to roll 11 equal balls and arrange them around the edge, pressing gently to adhere. Brush the marzipan top and balls with beaten egg. Toast. Use a kitchen torch to toast the marzipan to a deep golden colour with lightly blistered, caramelised edges, or place under a hot grill for 3–5 minutes, watching carefully. The balls should catch at the tips — that’s exactly what you want. Explorer's Tips Make ahead: This cake improves with time — bake it 2–3 days before Easter and store wrapped in baking parchment and foil at room temperature. The flavour deepens considerably. Homemade marzipan: Combine 200g ground almonds, 100g icing sugar, 100g caster sugar, and 1 egg white — mix to a smooth paste. Far superior to most shop-bought versions. Alcohol-free: Replace brandy with fresh orange juice entirely — the cake is just as moist and fragrant. Gluten-free: Substitute a 1:1 GF plain flour blend and increase ground almonds to 4 tbsp. The texture is slightly denser but still excellent. Torch vs. grill: A kitchen torch gives more control and a more even caramelisation. If using the grill, watch it constantly — marzipan goes from golden to burnt in under a minute. Community Inquiry Did you include the 11 apostle balls, or make it your own? We’d love to hear how you served yours — and whether it lasted more than a day.

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