Go Back
–+ servings
Light Simnel Cake on a patterned plate on a pinkcloth
Print Recipe
No ratings yet

Simnel Cake

Light Simnel Cake is a lighter version of the traditional rich fruit cake with marzipan filling and top, made for Mothering Sunday or Easter.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Teatime
Cuisine: British
Servings: 12 slices
Author: Susie@Everyday Cooks

Ingredients

For a 17/18 cm (7 inch) round cake:

  • 150 g glacé cherries
  • 200 g raisins
  • 50 g chopped candied peel
  • 75 ml brandy
  • 200 g butter at room temperature
  • 175 g soft light brown sugar
  • 3 large eggs
  • 225 g self-raising flour
  • 75 g ground almonds
  • Pinch of salt
  • 1 teaspoon mixed spice (5ml)
  • 1 orange, zested and juiced (30ml)
  • 1 kg marzipan, bought or homemade

Equipment

18 cm/7-inch deep round cake tin
Rolling pin
Silicone baking mat for rolling out the marzipan

Instructions

‘Revive’ the dried fruit:

  • Wash, dry and halve the cherries
  • Put the cherries, raisins, and candied peel in a dish with the brandy
  • Heat in the microwave on MEDIUM for 3 minutes in total, stirring once or twice. Heat on HIGH for 30 seconds. Leave to stand for 30 minutes if possible

Preparation:

  • Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Line the base of the tin with a baking parchment circle. Grease the tin (if it needs it) with butter paper (or a little butter on kitchen paper)
  • Take ⅖ (about 400g) of the marzipan and roll it into a ball in your hands then flatten onto a prepared surface. Shape into a circle about the size of the tin, using your hands
    If you use a silicone baking mat or magic liner then you won’t need any extra icing sugar
  • Using a baking parchment circle as a template, roll the marzipan to fit. Cut off any excess
  • Put the rest of the marzipan in the fridge to keep firm.

For the cake:

  • Put all the ingredients, except the marzipan and dried fruit, in a food processor or mixer and mix until well combined. Scrape down and briefly mix again.
    (Butter, sugar, eggs, flour, ground almonds, salt, orange zest and juice)
  • Mix the dried fruit in with a spoon so that it is well distributed
  • Spoon half the mixture into the cake tin. Place the marzipan circle over the cake mixture. Spoon the rest of the cake mixture over the marzipan and smooth
  • Cook for 1 hour 15 minutes or until a skewer comes out clean of cake mix.
    The marzipan will stick to the skewer, so check carefully
  • Cool in the tin for 10 minutes then remove and put on a wire cooling rack.

For the topping:

  • Using another ⅖ of the marzipan, make a second disc – as before, but cutting the edge more carefully
  • Divide the remaining marzipan into 11 and fashion each piece into a ball
  • Place the marzipan disc on top of the cake and crimp with your fingers if desired (or if the edges are ragged)
  • Using a sharp knife, cut a diamond pattern into the marzipan. Position the balls evenly around the edge of the cake
  • If you want a browned top, lightly brush beaten egg over the marzipan and put under a medium grill for a few minutes.

Video

Notes

Everyday Cooks tips: 

  • Use any fruit or alcohol that you like to vary the flavour
  • If your cake has dipped or peaked in the middle when it’s cooked, put a piece of baking parchment or a clean tea towel on a cooling rack and turn the cake upside down as it cools in the tin. When you turn it out of the tin keep it upside down, and by the time it’s cooled the top will usually be flat.
  • If your cake top is below the surface of the tin, run a palette knife round the sides to loosen first so that the cake drops
  • Storage - Light Simnel Cake keeps for up to a month in an airtight container in the fridge