Easter Simnel Cake Recipe

Nowadays, chocolate eggs are the most common Easter treat, enjoyed by millions every year in the UK. But sometimes it's nice to try something a little more traditional.

That's why today we're bringing you this recipe for a classic Easter delicacy: Simnel cake.

What is simnel cake?

Simnel cake is a traditional Easter cake, which is mostly eaten in the UK and Republic of Ireland during the holiday. Historically, it was eaten at the end of Lent as it contains many ingredients which were forbidden during the period of fasting.

It is a light fruit cake, which is garnished with marzipan or almond paste, and decorated with 11 marzipan balls which are said to represent the disciples of Jesus (excluding Judas). The cake is finished by being grilled or lightly toasted once decorated.

Traditional simnel cake recipes vary slightly from place to place in the UK. Towns such as Bury, Devizes and Shrewsbury all developed their own individual takes on the cake, with the Shrewsbury recipe the most widely accepted.

So, how can you make this traditional Easter delicacy? Here's our simnel cake recipe...

Equipment

First things first, you'll need to make sure you've got all the right equipment for baking the cake. Alongside your oven and grill, you'll require:

• 18 cm cake tin
• Greaseproof paper
• Rolling pin
• 2 large mixing bowls
• Mixing spoons
• A kitchen pastry or basting brush

Ingredients

• 560g (1¼ lbs) almond paste ready made almond paste or marzipan
• 450g (1 lb) mixed dried fruit
• 80g (3 oz) candied fruit peel
• 225g (8 oz) plain flour
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• Pinch of salt
• 175g (6 oz) butter
• 175g (6 oz) caster sugar
• 3 large eggs
• 2 tbsp apricot jam

Easter simnel cake recipe method

This recipe will make a cake big enough for around 10 servings. Including the preparation and cooking time, it will take about four and a half hours to make, so set aside an afternoon to bake the cake. You could also include your children in the process as a fun family activity during the Easter holidays.

1. Preheat the oven to 170°C (gas mark 3).
    
2. Divide the almond paste/marzipan into 3 equal portions, and roll one out using the rolling pin to about the size of the cake tin.
    
3. In a mixing bowl, mix the dried fruit with the candied peel, salt, flour, cinnamon and nutmeg.
    
4. In another bowl, mix the butter and sugar until light and fluffy.
    
5. Beat the eggs, and then add to the butter and sugar mixture. Add the eggs a little at a time, and mix well after each addition to avoid curdling.
   [Pro tip: If the mixture does curdle, simply add a tablespoon of flour and mix well – it should help to bring the mixture together.]
    
6. Fold half of the flour and half of the fruit into the egg, butter and sugar mixture. Once combined, repeat this with the remaining flour and fruit.
    
7. Pour half of the mixture into the cake tin, and smooth it out.
    
8. Place the rolled almond paste or marzipan on top of the mixture.
    
9. Pour over the remaining cake mixture and smooth out the surface using a spatula or the back of a spoon.
    
10. Bake in the centre of the oven for 1 hour.
     
11. After an hour, lower the temperature of the oven to 150°C (gas mark 2), and bake for a further hour and a half until golden brown. Remove from the oven and leave in the tin to cool.
    [Pro tip: Poke a skewer into the centre of the cake to check it is cooked. If the skewer comes out dry and clean, the cake is cooked. If there is cake mixture on the skewer, or it is wet, leave the cake in the oven for a few more minutes to finish cooking.]
     
12. Roll out another portion of the almond paste/marzipan to the same size as the cake tin. Using your hands, roll the remaining portion into 11 small balls.
     
13. Once it is cool, remove the cake from the tin, and brush the top with some apricot jam. Then place the remaining round of almond paste or marzipan on top.
     
14. Place the 11 marzipan balls evenly around the edge of the cake, and then brush the top of the whole cake with the apricot jam.
     
15. Place the cake under a hot grill for a few minutes until lightly browned.

And there you have it! Your very own Easter simnel cake... Yummy! Will you be trying this recipe? We'd love to know how you get on with it.