Simnel cake is a traditional Easter cake, but my simple festive loaf version is easy enough to make all year round.
Think of Simnel cake as like a Christmas cake – it’s similarly packed full of fruit but there are some key differences.
Simnel cake is topped with a layer of marzipan. There’s also a layer in the middle which bakes with the cake, making it exceptionally moist.
There’s no lengthy feeding process with a Simnel cake, unlike a Christmas cake – once it’s ready, it’s ready.
Traditionally, a Simnel cake is topped with eleven marzipan balls – to represent the disciples, minus Judas. I’m not religious and think this amount of marzipan is plenty, so I’ve topped mine with some lovely sweet mini eggs.
Ingredients, Substitutions and Variations
- Butter, eggs, self-raising flour, light muscovado sugar – these ingredients make the base of your cake. Stick with salted butter if you can, it balances the flavours nicely. Light muscovado sugar can be switched for light brown sugar if you can’t get hold of it.
- Currants, glacé cherries, mixed peel – these are the fruits for your cake. You can switch the currants for any mix of raisins and sultanas.
- Marzipan – for decorating the cake and adding the moist layer in the centre.
- Mini eggs – optional, for decoration.
More Easter baking recipes to enjoy:
- Mini Egg Easter Scones
- Easter Jam Sandwich Biscuits
- Boursin and Tomato Easter Brunch Bites
- Hidden Creme Egg Loaf Cake
Easter Simnel Cake
A rich fruitcake with currants, cherries and candied peel baked in a loaf tin and topped with sweet marzipan. A traditional cake for the Easter table.
Equipment
Ingredients
- 225 grams self-raising flour
- 225 grams salted butter softened
- 225 grams light muscovado sugar
- 4 eggs
- 2 teaspoons mixed spice
- 225 grams currants
- 100 grams glace cherries
- 50 grams mixed peel
- 300 grams marzipan
- 50 grams mini eggs
Instructions
- Preheat the oven to 150 degrees Celsius. Line your loaf tin with a loaf tin liner.
- Put the butter, self-raising flour, eggs, sugar, mixed spice, currants, mixed peel and cherries into a large mixing bowl. Beat until well combined.
- Spoon half of your mixture into the loaf tin. Roll out half of your marzipan and trim to a rectangle shape to fit in the loaf tin. Place this on top of the mixture, press down gently and then spoon the rest of your mixture on top.
- Put in the oven for 2 1/2 hours. Check after 45 minutes – if the top is browning quickly, cover with foil.
- Remove from the oven and allow to cool in the tin for 10 minutes, then remove from the tin and cool completely.
- Roll out the remaining marzipan and place on top of the loaf cake, trimming to shape. Dip each mini egg in a small bowl of water then stick on top of the marzipan.
Video
A traditional and delicious cake for your Easter table