Easter Simnel Cake: A Delicious and Easy Recipe

Easter Simnel Cake, a glorious fruitcake adorned with marzipan, isn’t just a dessert; it’s a vibrant symbol of spring and a delicious testament to centuries of tradition. Have you ever wondered about the story behind those eleven marzipan balls? Or perhaps you’ve been intimidated by the thought of baking this iconic cake yourself? Fear not! I’m here to guide you through every step, ensuring your Easter Simnel Cake is a showstopper this year.

The history of Simnel cake stretches back to medieval times, with variations evolving over the centuries. Some believe the eleven marzipan balls represent the true apostles of Jesus, excluding Judas. Others suggest they symbolize Jesus and his ten faithful apostles. Whatever the interpretation, the cake is deeply rooted in Christian tradition and often enjoyed during Lent and Easter.

But beyond its historical significance, the real magic of Simnel cake lies in its delightful combination of flavors and textures. The rich, moist fruitcake, studded with dried fruits and spices, provides a comforting warmth, while the sweet almond marzipan adds a chewy, nutty counterpoint. It’s a cake that’s both satisfyingly dense and surprisingly delicate, making it a perfect treat to share with loved ones during the Easter season. Plus, it’s a fantastic make-ahead dessert, allowing you to enjoy the festivities without spending all day in the kitchen. Let’s get baking!

Ingredients:

• For the Cake:
• 350g plain flour, plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp mixed spice
• 225g unsalted butter, softened
• 225g golden caster sugar
• 4 large eggs, lightly beaten
• 1 tsp vanilla extract
• 4 tbsp milk
• 225g mixed dried fruit (raisins, sultanas, currants)
• 100g glace cherries, quartered
• 50g mixed peel, finely chopped
• 50g ground almonds
• Zest of 1 lemon
• Zest of 1 orange
• For the Marzipan:
• 500g golden marzipan
• Apricot jam, warmed and sieved, for glazing
• 1 tbsp icing sugar, for dusting
• For the Decoration:
• 11 marzipan balls (approx. 25g each)
• 1 egg, beaten, for glazing

Preparing the Cake Batter:

1. Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and line a deep 20cm (8 inch) round cake tin with baking parchment. Make sure the parchment comes up above the top of the tin as this cake takes a while to bake. I usually use a double layer of parchment to prevent burning.
2. In a large bowl, sift together the flour, baking powder, and mixed spice. This ensures there are no lumps and the spices are evenly distributed.
3. In a separate large bowl, cream together the softened butter and golden caster sugar until light and fluffy. This is a crucial step for a light and airy cake. Use an electric mixer if you have one, it will make the job much easier! You want the mixture to be pale and almost doubled in volume. Don’t rush this step, it can take 5-7 minutes.
4. Gradually add the beaten eggs to the butter and sugar mixture, a little at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour mixture to help bind it together.
5. Stir in the vanilla extract, milk, mixed dried fruit, glace cherries, mixed peel, ground almonds, lemon zest, and orange zest. Make sure everything is evenly distributed throughout the batter. The fruit adds so much flavour and texture to the cake!
6. Gently fold in the sifted flour mixture until just combined. Be careful not to overmix, as this can result in a tough cake. You want to mix until the flour disappears, but no more.

Assembling the Cake with Marzipan Layers:

1. Divide the marzipan in half. Roll out one half of the marzipan on a lightly floured surface to a circle slightly smaller than the diameter of the cake tin.
2. Spoon half of the cake batter into the prepared cake tin and spread evenly.
3. Carefully place the marzipan circle on top of the batter.
4. Spoon the remaining cake batter over the marzipan layer and spread evenly.

Baking the Simnel Cake:

1. Bake in the preheated oven for 2 – 2.5 hours, or until a skewer inserted into the center of the cake comes out clean. Check the cake after 1.5 hours. If it’s browning too quickly, cover the top loosely with foil.
2. Once baked, remove the cake from the oven and let it cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Decorating the Cake:

1. Once the cake is completely cool, brush the top with warmed apricot jam. This will help the marzipan adhere to the cake.
2. Roll out the remaining marzipan on a lightly dusted surface to a circle large enough to cover the top of the cake.
3. Carefully lift the marzipan and place it over the cake, smoothing it down gently. Trim any excess marzipan around the edges.
4. Brush the marzipan topping with beaten egg. This will give it a lovely golden sheen.
5. Preheat your grill to medium. Place the cake under the grill for a few minutes, watching it very carefully, until the marzipan is lightly golden brown. Be extremely cautious as it can burn very quickly!
6. Remove the cake from under the grill and let it cool completely.
7. To make the marzipan balls, divide the remaining marzipan into 11 equal portions (approximately 25g each). Roll each portion into a ball.
8. Brush each marzipan ball with beaten egg and place them evenly spaced around the edge of the cake. The 11 marzipan balls are said to represent the 11 faithful apostles (excluding Judas).
9. Return the cake briefly under the grill to lightly brown the marzipan balls, watching carefully to prevent burning.
10. Let the cake cool completely before serving.

Tips for Success:

• Use good quality ingredients: The better the ingredients, the better the cake will taste.
• Don’t overmix the batter: Overmixing can result in a tough cake.
• Be patient: This cake takes a long time to bake, so be patient and don’t be tempted to turn up the oven temperature.
• Watch the cake carefully under the grill: The marzipan can burn very quickly, so keep a close eye on it.
• Store the cake properly: Store the cake in an airtight container at room temperature. It will keep for up to a week.

Variations:

• Add a splash of brandy or rum: Soak the dried fruit in brandy or rum for a few hours before adding it to the batter for an extra boozy kick.
• Use different fruits: Experiment with different dried fruits, such as cranberries, apricots, or figs.
• Add nuts: Add chopped walnuts or pecans to the batter for extra texture and flavour.
• Make mini Simnel cakes: Bake the batter in muffin tins for individual Simnel cakes. Reduce the baking time accordingly.

Why This Recipe Works:

This recipe is a tried and tested classic, passed down through generations. The combination of rich fruitcake, sweet marzipan, and delicate spices creates a truly unforgettable flavour. The double layer of marzipan ensures that every bite is bursting with almondy goodness. The slow baking process allows the flavours to meld together beautifully, resulting in a moist and delicious cake that is perfect for Easter or any special occasion.

Troubleshooting:

• Cake is sinking in the middle: This could be due to the oven temperature being too low, or the cake not being baked for long enough. Make sure your oven is properly preheated and bake the cake until a skewer inserted into the center comes out clean.
• Cake is dry: This could be due to overbaking. Check the cake regularly during baking and cover the top with foil if it’s browning too quickly.
• Marzipan is burning: Watch the cake very carefully under the grill and remove it as soon as the marzipan is lightly golden brown.
• Cake is too dark: Make sure to line the cake tin with a double layer of baking parchment to prevent burning.

Serving Suggestions:

Simnel cake is delicious served on its own with a cup of tea or coffee. It also pairs well with a glass of sweet dessert wine or sherry. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Make Ahead Tips:

The Simnel cake can be made up to a week in advance. Store it in an airtight container at room temperature. The flavours will actually develop and improve over time. You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before decorating.

Conclusion:

This Easter Simnel Cake isn’t just a cake; it’s a slice of history, a burst of flavor, and a guaranteed centerpiece for your Easter celebrations. I truly believe you’ll find yourself reaching for this recipe year after year. The combination of the rich fruitcake base, the sweet marzipan, and the symbolic eleven marzipan balls makes it a truly special treat. It’s a conversation starter, a memory maker, and, most importantly, absolutely delicious.

Why is this a must-try? Because it’s more than just a dessert. It’s an experience. The dense, moist cake, packed with dried fruits and spices, offers a depth of flavor that you simply won’t find in your average cake. The homemade marzipan adds a delightful almond sweetness that perfectly complements the fruitcake. And those eleven marzipan balls? They represent the eleven faithful apostles, adding a touch of tradition and meaning to your Easter gathering. Plus, let’s be honest, it looks absolutely stunning! Imagine presenting this beautiful cake to your family and friends – the “oohs” and “aahs” will be worth every minute spent baking.

But the best part? It’s surprisingly easy to make! Don’t let the fancy appearance intimidate you. I’ve broken down the recipe into simple, easy-to-follow steps, so even if you’re not a seasoned baker, you can confidently create this masterpiece. And the aroma that fills your kitchen while it’s baking? Pure bliss!

Now, let’s talk serving suggestions and variations. While this Easter Simnel Cake is perfect on its own, a dollop of lightly whipped cream or a scoop of vanilla ice cream elevates it to another level. For a truly decadent experience, try serving it with a glass of sweet dessert wine or a cup of strong coffee.

Feeling adventurous? Here are a few variations you might enjoy:

* Citrus Zest Boost: Add the zest of an orange and a lemon to the cake batter for an extra burst of citrus flavor.
* Nutty Delight: Incorporate chopped walnuts or pecans into the cake batter for added texture and nutty flavor.
* Boozy Infusion: Soak the dried fruits in rum or brandy for a few hours (or even overnight!) before adding them to the cake batter for a richer, more intense flavor.
* Marzipan Variations: Experiment with different flavors of marzipan. You could add a touch of rosewater or almond extract to the marzipan for a unique twist. You can even find pre-made flavored marzipan in some specialty stores.
* Glaze it Up: After the cake has cooled, consider brushing it with a simple apricot glaze for a beautiful shine and added sweetness.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a labor of love, but the results are truly rewarding. The joy of sharing this beautiful and delicious cake with your loved ones is simply unmatched.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! And please, please, please, don’t forget to share your experience with me! I’d love to see your creations and hear about your variations. Tag me in your photos on social media, or leave a comment below. I can’t wait to see your beautiful Easter Simnel Cake creations and hear all about your Easter celebrations! Happy baking!

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