Simnel Cake Recipe

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp salt 1/4 tsp salt
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) light brown sugar 200g (1 cup) light brown sugar
• 4 large eggs 4 large eggs
• 1 tsp almond extract 1 tsp almond extract
• Zest of 1 lemon Zest of 1 lemon
• 300g (2 cups) mixed dried fruits (currants, raisins, candied peel) 300g (2 cups) mixed dried fruits (currants, raisins, candied peel)
• 200g (7 oz) marzipan 200g (7 oz) marzipan

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 68g (Sugar: 45g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F) and grease a 20cm (8-inch) round cake tin.
2. 2.
   In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the almond extract and lemon zest.
5. 5.
   Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. 6.
   Fold in the mixed dried fruits until evenly distributed throughout the batter.
7. 7.
   Divide the batter in half. Roll out half of the marzipan into a circle to fit the bottom of the cake tin.
8. 8.
   Spoon half of the batter into the prepared tin and smooth the top. Place the marzipan circle on top.
9. 9.
   Spoon the remaining batter over the marzipan layer and smooth the top.
10. 10.
    Bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
11. 11.
    Allow the cake to cool completely in the tin before removing.
12. 12.
    Roll out the remaining marzipan into a circle and place it on top of the cooled cake.
13. 13.
    Use the excess marzipan to shape eleven small balls and arrange them around the edge of the cake.
14. 14.
    For a golden finish, place the cake under a preheated grill for a few minutes until the marzipan is lightly toasted.
15. 15.
    Serve and enjoy!

Treat your ingredients with care...

• Dried fruits — Soak the mixed dried fruits in warm water or orange juice for 30 minutes before using to plump them up and prevent them from drying out during baking.

Tips & Tricks

• For a boozy twist, soak the dried fruits in rum or brandy overnight before using them in the cake.
• To ensure the marzipan layer stays intact, dust it lightly with flour before adding the second layer of batter.
• If you prefer a lighter cake, you can substitute half of the all-purpose flour with self-rising flour.
• Make sure the cake is completely cooled before adding the marzipan layer to prevent it from melting.

Serving advice

Simnel Cake is traditionally served during Easter celebrations. It can be enjoyed on its own as a delightful afternoon treat or served with a dollop of clotted cream or custard for a more indulgent dessert.

Presentation advice

To enhance the presentation of the Simnel Cake, you can dust the top with powdered sugar or decorate it with edible flowers. Serve it on a cake stand or a decorative plate for an elegant touch.