Simnel Cake

This classic Simnel Cake is a rich, fruit-studded sponge with layers of sweet marzipan and warm spices, traditionally enjoyed during Easter in the United Kingdom. With its fragrant blend of dried fruits, citrus zest, and toasty almond flavor, it offers a delicious nod to centuries of festive baking tradition. The symbolic topping of 11 marzipan balls represents the apostles—excluding Judas—making this cake not only a treat but also a piece of culinary heritage.

Why You’ll Love This Recipe

Simnel Cake strikes a perfect balance between sweetness and spice, richness and lightness. The hidden layer of marzipan melts into the sponge during baking, infusing it with almond flavor and a unique texture. Topped with toasted marzipan and finished with a crown of almond balls, it’s a beautiful centerpiece for spring gatherings or Easter celebrations. It also keeps well, making it a convenient make-ahead dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 175g unsalted butter, softened
• 175g light brown sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp mixed spice
• 250g mixed dried fruit
• 50g glacé cherries, halved
• 2 tbsp milk
• Zest of 1 lemon

For the Marzipan:

• 500g marzipan (ready-made or homemade)
• 2 tbsp apricot jam (warmed)

directions

1. Preheat the oven to 150°C (300°F). Grease and line an 8-inch round cake tin with parchment paper.
2. In a large mixing bowl, cream the butter and light brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the self-raising flour, cinnamon, mixed spice, lemon zest, milk, dried fruits, and glacé cherries until fully combined.
5. Roll out one-third of the marzipan into a round, roughly the same diameter as your cake tin.
6. Spoon half of the cake batter into the prepared tin and smooth the surface.
7. Place the marzipan round on top of the batter, then spread the remaining batter over it and smooth again.
8. Bake for 2 to 2½ hours, or until a skewer inserted into the center comes out clean. Allow to cool completely in the tin.
9. Once cooled, brush the top of the cake with warmed apricot jam.
10. Roll out another third of the marzipan and place it on top of the cake.
11. Use the remaining marzipan to form 11 small balls and arrange them around the edge of the cake.
12. Toast the marzipan topping and balls lightly with a kitchen blowtorch or under a hot grill until golden.

Servings and timing

• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Servings: 12 slices
• Calories per serving: 450 kcal

Variations

• Nut-Free: Use a nut-free almond-flavored fondant instead of marzipan, though flavor will differ.
• Gluten-Free: Substitute a gluten-free self-raising flour blend suitable for baking.
• Citrus Twist: Add orange zest or a splash of orange liqueur for a brighter flavor.
• Dried Fruit Mix: Customize with sultanas, currants, raisins, or dried apricots depending on preference.
• Iced Top: For a more modern finish, decorate with a thin layer of royal icing instead of toasted marzipan.

storage/reheating

Store Simnel Cake in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to 10 days. The cake can also be frozen (without the marzipan topping) for up to 3 months. Wrap well and thaw at room temperature before topping and serving. Avoid reheating, as this is traditionally served at room temperature.

FAQs

What is Simnel Cake made of?

Simnel Cake is made with a light fruitcake base, spices, dried fruits, marzipan, and lemon zest. It features a layer of marzipan baked into the center and another on top, finished with 11 marzipan balls.

Why are there 11 marzipan balls on a Simnel Cake?

The 11 marzipan balls represent the apostles of Jesus, excluding Judas Iscariot, who is traditionally omitted due to betrayal.

Can I use homemade marzipan?

Yes, homemade marzipan can be used in place of store-bought. It may offer a fresher, richer almond flavor.

Do I have to toast the marzipan balls?

Toasting is traditional and adds flavor and visual appeal, but you can leave them untoasted if you prefer.

Is Simnel Cake served warm or cold?

Simnel Cake is typically served at room temperature, not heated.

Can I make this cake ahead of time?

Yes, Simnel Cake is ideal for making in advance, as its flavor deepens over time. Store well wrapped for freshness.

What can I use instead of mixed spice?

You can make your own blend using cinnamon, nutmeg, and allspice or use pumpkin pie spice as a substitute.

Can I skip the hidden marzipan layer?

While traditional, the middle marzipan layer can be omitted if desired. The cake will still be flavorful and moist.

Is this cake suitable for other occasions?

Yes, while traditionally served at Easter, Simnel Cake is also enjoyed on Mothering Sunday and spring gatherings.

Can I make this in a different pan size?

Yes, adjust baking time for smaller or larger tins. Thinner cakes will bake faster; deeper ones may take longer.

Conclusion

Simnel Cake is a beautiful, time-honored dessert that brings history, symbolism, and exceptional flavor to your table. With its spiced fruit base, layers of almond-rich marzipan, and festive decoration, it’s the perfect choice for Easter or any spring celebration. Whether you’re honoring tradition or discovering it for the first time, this cake is sure to impress with both its taste and its heritage.

Simnel Cake

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• Author: Mari
• Total Time: 2 hours 25 minutes
• Yield: 12 slices
• Diet: Vegetarian

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Description

Simnel Cake is a traditional British Easter fruit cake enriched with warm spices, layers of toasted marzipan, and a symbolic topping of 11 golden marzipan balls. This moist, spiced bake is a historic holiday favorite—perfect for spring celebrations and lovers of classic, old-world cakes.

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Ingredients

For the Cake:

• 175g unsalted butter, softened

• 175g light brown sugar

• 3 large eggs

• 175g self-raising flour

• 1 tsp ground cinnamon

• 1/2 tsp mixed spice

• 250g mixed dried fruit

• 50g glacé cherries, halved

• 2 tbsp milk

• Zest of 1 lemon

For the Marzipan:

• 500g marzipan (ready-made or homemade)

• 2 tbsp apricot jam (warmed)

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Instructions

1. Preheat oven to 150°C/300°F. Grease and line an 8-inch round cake tin.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Fold in self-raising flour, cinnamon, mixed spice, lemon zest, and milk.

5. Stir in the dried fruit and glacé cherries until evenly distributed.

6. Roll out one-third of the marzipan into an 8-inch circle.

7. Pour half of the batter into the prepared tin. Smooth the surface and lay the marzipan round on top.

8. Cover with remaining cake batter and level the top.

9. Bake for 2 to 2½ hours, or until a skewer inserted into the center comes out clean.

10. Cool completely in the tin, then remove and place on a serving plate.

11. Brush the top with warmed apricot jam. Roll out another round of marzipan and place on top.

12. Shape 11 small marzipan balls and place evenly around the edge.

13. Lightly toast the marzipan top and balls using a kitchen blowtorch or briefly under the broiler.

Notes

• The 11 marzipan balls traditionally represent the apostles, excluding Judas.

• Store in an airtight container for up to a week.

• Delicious served with tea and a touch of cream or butter.

• Can be made a day or two ahead to let flavors develop.

• Prep Time: 25 minutes
• Cook Time: 2 hours
• Category: Cake / Holiday Baking
• Method: Baked
• Cuisine: British