Easy Classic British Simnel Cake Recipe Perfect for Beginners
A beginner-friendly traditional British Simnel cake featuring soaked dried fruits and marzipan layers, perfect for Easter or teatime.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 300g (10.5 oz) dried fruit mix (raisins, sultanas, chopped dried apricots), soaked in warm tea or orange juice for at least 30 minutes
- 175g (6 oz) unsalted butter, softened
- 175g (6 oz) light brown sugar
- 3 large eggs, room temperature
- 175g (6 oz) self-raising flour (or plain flour with 2 teaspoons baking powder)
- 100g (3.5 oz) ground almonds
- 1 teaspoon mixed spice (cinnamon, nutmeg, allspice)
- Zest of 1 lemon
- 250g (8.8 oz) marzipan
- 2 tablespoons apricot jam
Instructions
- Soak the dried fruit mix in warm tea or orange juice for at least 30 minutes to plump up the fruit.
- Preheat the oven to 325°F (160°C) fan or 350°F (180°C) conventional. Grease and line an 8-inch (20cm) round cake tin with baking parchment.
- Cream the softened butter and light brown sugar together until pale and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture splits, add a tablespoon of flour to bring it back together.
- In a separate bowl, sift the self-raising flour and mix with ground almonds, mixed spice, and lemon zest.
- Gently fold the dry ingredients into the wet mixture using a spatula. Drain the soaked fruit and fold it in evenly.
- Roll out half of the marzipan into a circle roughly the size of the cake tin and set aside.
- Spoon half the batter into the prepared cake tin. Place the marzipan circle on top, then cover with the remaining batter and smooth the surface.
- Bake for about 1 hour to 1 hour 10 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
- Allow the cake to cool. Roll out the remaining marzipan and place it on top of the cake. Brush apricot jam over the marzipan to glaze.
- Mark 11 marzipan balls around the edge for the classic look.
- Place the cake under a hot grill for 2-3 minutes to lightly toast the marzipan topping, watching closely to avoid burning.
Notes
Soaking the dried fruit is essential for a moist cake. Roll marzipan between parchment paper to avoid stickiness. Tent the cake with foil if browning too fast. Use a skewer to test doneness. Toast marzipan topping carefully under the grill.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 320
- Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Keywords: Simnel cake, British cake, Easter cake, fruitcake, marzipan cake, traditional British dessert, easy Simnel cake, beginner baking