Simnel cake is Easter’s answer to the Christmas fruitcake. Only this one comes with a sweet surprise inside. It’s a rich, fruity, spiced cake with a cheeky layer of marzipan baked right into the middle.
The cake is iced with a layer of marzipan and crowned with 11 marzipan balls. The balls represent each of the 11 apostles, minus Judas. He got uninvited from the cake party.
Traditionally grilled to a golden finish on top. It’s the kind of cake that says, “I’m classy, but I still know how to have a good time.” Perfect for Easter or whenever you’re feeling a bit saintly… or just really into marzipan.
After some other Easter Recipes? You'll love the best hot cross buns you will come across, along with my chocolate cheesecake crackle pie and chocolate scones.
Sara xxx
This recipe is part of my "just recipes" collection. Short intro and the recipe, simple. Please see Belly Rumbles' recipe index for more in-depth and guided recipes.
Printable Recipe
Simnel Cake
Ingredients
- 2 tablespoon icing sugar
- 500 g marzipan
- 225 g unsalted butter | softened
- 225 g caster sugar/superfine sugar
- 4 eggs
- 2 lemons, zested
- 2 oranges, zested
- 225 g plain flour
- 2 teaspoon mixed spice
- 225 g sultanas
- 100 g currants
- 100 g glacé cherries
- 2 tablespoon apricot jam
- 1 egg white
Instructions
- Preheat oven to 170°C/150°C fan-forced (340°F/300°F fan forced). Lightly grease and line a loose-based 20cm (8") round cake pan.
- Dust a clean surface with sifted icing sugar, then roll out one-third of the marzipan to a 5mm-thick 20cm (8") circle.
- In a large bowl, beat butter and sugar with an electric mixer until combined. Add lemon and orange zest, and continue beating until the mxiture is light and fluffy.
- Add eggs one at a time and beat until combined.
- Add flour and mixed spice, continue beating until just combined. Then Stir in sultanas, currants and cherries.
- Spoon half the mixture into your prepared cake pan, and level the surface so it is even and flat.
- Place the prepared round marzipan circle on top of your layer of cake batter.
- Cover the marzipan with the remaining cake mixture. Level the surface so it is even and flat.
- Bake for 2 hours 20 minutes or until the cake is well risen, evenly brown, and firm to the touch. Cool in the pan for 10 minutes before turning out on a wire rack to cool completely.
- Place jam in a microwave-safe bowl. Microwave on medium for 40 seconds or until runny. Brush top of cake. Roll out half of the remaining marzipan to a 20cm (8") circle. Place on top of cake and press firmly and smoothly to avoid fingerprints.
- Roll the remaining marzipan into 11 balls. Lightly beat egg white in a small bowl. Brush the marzipan layer with egg white. Place marzipan balls around the edge of the cake, then brush with egg. Using a blowtorch, brown the top of the cake and marzipan balls. Serve.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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