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Simnel cake, Easter cake, Fruit cake

 Simnel cake

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Simnel cake is a traditional British fruitcake that is associated with Easter. It's a rich, moist cake made with dried fruits, spices, and marzipan. The cake has layers of marzipan both inside and on top and is decorated with 11 marzipan balls, each representing one of the 12 apostles, excluding Judas.
Course Dessert
Cuisine British
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 16
Author sumisculinarynotes

Ingredients

For the fruit mixture:

  • 300 g mixed dried fruit raisins, sultanas, dried apricots
  • 100 g glacé cherries chopped
  • 3 tbsp rum or brandy optional
  • Juice and zest of 1 orange

For the cake:

  • 175 g unsalted butter softened
  • 100 g caster sugar
  • 75 g brown sugar
  • 3 large eggs
  • 1 tsp baking powder
  • 175 g all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ¼ tsp salt
  • 25 g ground almonds
  • 1 tsp vanilla essence
  • 2 tbsp milk if needed

For the marzipan:

  • 400 g marzipan
  • 3 tbsp apricot jam for glazing
  • 1 egg white
  • 11 small marzipan balls for decoration, optional

Instructions

Prepare the fruit mixture:

  • Combine the dried fruits, chopped glacé cherries, rum (or brandy), and orange zest and juice in a saucepan.
  • Bring to a boil, mix and then simmer for 2-3 minutes. Allow it to cool.

Prepare the dry ingredients:

  • In a bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

Prepare the marzipan:

  • Cut the marzipan to fit your pan for the Simnel cake.
  • If you have a block or paste of marzipan, sprinkle granulated sugar on the surface, then roll out the marzipan and cut two 8-inch sheets. Save the scraps to shape into balls for decoration.
  • Keep the marzipan sheets covered until you use them to prevent drying out. Wrap them in plastic wrap or place them between parchment paper.

Make the cake batter:

  • Preheat your oven to 170°C and line a 20cm (8-inch) round cake tin with a double layer of parchment paper.
  • Cream the butter and both sugars until light and fluffy.
  • Gradually add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla essence.
  • Add 2 tablespoons of the dry ingredients to the cooled fruit mixture and combine.
  • Sift in the remaining dry ingredients in two batches, mixing thoroughly after each addition.
  • If needed, add a little milk to adjust the consistency.
  • Stir in the ground almonds and mix well.
  • Fold in the prepared fruit mixture.

Assemble the cake:

  • Add half of the batter into the prepared cake tin.
  • Lay one sheet of marzipan on top of the batter.
  • Add the remaining batter over the marzipan layer and smooth the surface.

Bake the cake:

  • Bake in the preheated oven for 60-80 minutes, or until a skewer inserted into the center comes out clean.
  • You’ll want to start checking with a skewer around the 1-hour mark. Insert the skewer into the center of the item, and if it comes out clean (without batter sticking to it), it's done. If not, continue baking for a few more minutes and check again.
  • Allow the cake to cool completely in the tin.

Assemble the final cake:

  • Once cooled, brush the top of the cake with apricot jam and cover it with the second sheet of marzipan.
  • Shape the remaining marzipan into 11 small balls (approximately 15 gms each) and arrange them around the edge of the cake.
  • Beat the egg white until it’s slightly frothy and just loosened up, but not too stiff. Use this as a glue to attach the marzipan apostles around the edge of the cake.

Glaze and finish:

  • Brush the marzipan with egg white to give it a glossy finish.
  • Optionally, place the cake under a grill (broiler) for a few seconds to lightly brown the marzipan balls.
  • Alternatively, you can use a blow torch to brown the marzipan. This gives it a golden colour and a slightly toasted flavour. Hold the torch a few inches away and move it evenly over the surface to avoid burning. This method is quick and works well for decorating cakes like Simnel cake.

Grill instructions

  • To place your Simnel cake under the grill (or broiler) to brown the marzipan balls, follow these steps:
  • Preheat the grill: Set your grill (broiler) to around 180°C . You don’t want it too hot, as marzipan can burn quickly.
  • Position the cake: Place the cake under the grill, ensuring it’s about 6-8 inches (15-20 cm) away from the grill element to avoid burning the top too quickly.
  • Grill for a short time: Grill the cake for 1-3 minutes, keeping a close eye on it. The goal is to lightly brown the marzipan balls and give the top a glossy finish. It should only take a few minutes, so don’t walk away!
  • Remove and let cool: Once the marzipan balls are golden and the surface is slightly browned, remove the cake from under the grill and let it cool.
  • Be sure to check often, as grilling can cook the marzipan very quickly.

Using a Blowtorch:

  • Prepare the cake: After brushing the top of the cake with egg white and placing the marzipan layer on top (and decorating with marzipan balls if desired), make sure the cake is cool and ready.
  • Torch the marzipan: Hold the blowtorch a few inches (about 5-10 cm) above the marzipan balls and slowly move it over the surface. You want to caramelize the top evenly without burning it.
  • Work in small sections: It’s best to work in small sections, focusing on one area at a time to get an even golden-brown colour. Keep the flame moving to avoid burning the marzipan.
  • Final touch: Once the marzipan is golden and glossy, stop torching and let the cake cool.

Notes

If you're using a blowtorch, go slowly and don’t overdo it! The marzipan can brown quickly under the direct heat of the flame, so keep it moving to get that perfect, even finish.