How to Make Simnel Cake: A Traditional Easter Treat

Simnel cake, a beloved British classic, is a fruit cake that marks the arrival of spring and the celebration of Easter. This rich, spiced cake boasts a layer of marzipan baked within and is adorned with eleven marzipan balls, symbolizing the eleven faithful apostles of Jesus Christ (excluding Judas). Indulging in a slice of this cake evokes a comforting sense of tradition and is sure to fill your home with the delightful aromas of Easter.

A Delicious History

The origins of Simnel cake can be traced back to medieval times. While its exact beginnings are shrouded in folklore, it’s believed to have been a gift given by young girls in service to their mothers on Mothering Sunday, which falls during Lent. Over time, it became associated with Easter, perhaps due to the lifting of Lenten restrictions and the ability to enjoy rich ingredients once again.

Bake Your Own Simnel Cake: A Step-by-Step Guide

Ready to embark on a baking adventure? Follow this recipe to create your own delicious Simnel cake.

Ingredients:

For the cake:

• 225g plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 100g ground almonds
• 175g mixed dried fruit (sultanas, raisins, currants)
• 2 tbsp apricot jam, warmed

For the marzipan layer and decoration:

• 300g marzipan
• 1 tbsp apricot jam, warmed
• 1 egg yolk, beaten with 1 tsp water

Equipment:

• 18cm round cake tin, greased and lined with parchment paper
• Mixing bowls
• Electric mixer
• Spatula
• Rolling pin
• Pastry brush

Instructions:

1. Prepare the oven and cake tin: Preheat your oven to 150°C (130°C fan). Grease and line an 18cm round cake tin with parchment paper.
2. Combine dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Incorporate eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
5. Add dry ingredients and ground almonds: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the ground almonds.
6. Fold in fruits: Gently fold in the mixed dried fruit until evenly distributed.
7. Prepare the marzipan layer: Divide the marzipan into two portions – one slightly larger than the other. Roll out the larger portion into a circle slightly smaller than the diameter of your cake tin.
8. Assemble the cake: Spread half of the cake batter into the prepared tin. Carefully place the rolled-out marzipan circle on top. Spread the remaining cake batter over the marzipan layer.
9. Bake: Bake for approximately 1 hour and 45 minutes, or until a skewer inserted into the center comes out clean.
10. Cool and brush with jam: Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, brush the top with warmed apricot jam.
11. Decorate with marzipan: Roll out the remaining marzipan and cut out eleven equal-sized balls. Brush the balls with the egg yolk glaze and arrange them around the edge of the cake. You can create a traditional cross shape with the remaining marzipan or let your creativity guide you!

Tips and Tricks:

• Don’t overmix the batter: Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
• Check for doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is done.
• Marzipan sticking?: Lightly dust your work surface and rolling pin with icing sugar to prevent the marzipan from sticking.