Simnel Cake

Simnel cake is a traditional British fruit cake that used to be made for Mother’s Day, but is now part of Easter celebrations. It has a marzipan layer baked inside, then is topped with another layer with 11 balls on top to represent the 12 disciples, minus Judas.

Chances are that you’ve never heard of Simnel cake if you live outside of the UK.

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While it used to be served on Mothering Sunday (British Mothers’ Day), the tradition has changed and it is now known as a cake for Easter.

What is a Simnel Cake?

A Simnel cake is a basic British fruit cake with a layer of marzipan baked into the center, and a layer of marzipan on top of the cake with 11 balls which are “toasted” with a kitchen torch or under the grill/broiler.

This is a cake tradition that seems to be dying out in England, but hopefully, we can keep it alive by baking it at Easter time.

One of the flavors that makes this cake special is the mixed spice. It’s not the same as pumpkin spice, so I wouldn’t just swap it in. In fact, it’s really easy to make a small batch of your own mixed spice (a British spice mixture.) It will give your Simnel cake that special British fruit cake flavor.

If you love a good fruit cake, save this recipe for your classic British Christmas cake!

What does Simnel mean?

The word “simnel” is derived from a latin word, similae, meaning “finest flour”, according to Kylemore Abbey.

It’s a lovely cake to keep in a glass cake plate cloche.

What do the Marzipan Balls Represent?

The 11 balls of marzipan represent the 12 apostles, minus Judas (the traitor.) You can read more about the history of the Simnel cake on Kylemore Abbey’s page. The marzipan balls can also be substituted with colorful Easter eggs.

Do I Have to Make the Marzipan?

If you live in the US, I would encourage you not to make homemade marzipan, unless you have access to farm fresh eggs you can trust to eat without risk of salmonella. While marzipan only uses the egg white, it is not cooked. You can see what I did to make homemade marzipan for my semlor (Swedish cream buns.)

Since my neighbor no longer has chickens, I bought this pre-made marzipan at my local grocery store (in the baking supplies aisle) which is made in Denmark. (Note: marzipan is made with almonds, for those

Simnel Cake Recipe

Slightly adapted from Mrs Beeton’s Cookbook serves 12

FULL PRINTABLE RECIPE BELOW

Ingredients

• butter
• brown sugar
• Lyle’s Golden Syrup (or maple syrup)
• eggs
• flour
• salt
• baking powder
• mixed spice
• raisins
• currants
• golden raisins/Sultanas
• candied cherries
• candied peel (or marmalade)
• milk
• marzipan

Directions

Oven temperature 350º F / 175º C

Prepare the Simnel Cake Batter

Prepare the springform pan by lining the bottom with a circle of parchment paper.

Sift flour with baking powder into a large bowl, then add mixed spice and stir.

Place the raisins, currants, golden raisins and candied cherries in a bowl, and toss with one teaspoon of the sifted flour. Set aside.

In a stand mixer or another large bowl, cream the butter, sugar and Golden Syrup until light and fluffy.

Beat the eggs, then add one third to the bowl.

Next, add a third of the sifted flour, mixing well after each addition. Continue with the egg and flour until it has all been added.

Add the dried fruit, candied peel or marmalade and milk. Stir until evenly combined and mixture is not too stiff.

Bake the Simnel Cake

Put half the batter into the prepared cake tin.

Then place the circle of marzipan on top.

Next, spoon the rest of the batter into the pan and bake in the oven at 350º F / 175º C for 30 minutes.

After 30 minutes, lower the temperature to 300º F / 150º C for an additional 2 hours, or until a skewer comes out clean and cake is evenly browned.

Remove from oven and allow to cool completely on a rack before removing the pan sides and bottom.

Decorate the Simnel Cake

If your cake is smooth on top, turn it upside down and place onto the serving plate. Otherwise, trim the top of the cake with a bread knife to make it flat, then turn upside down onto a plate.

Roll about 6 oz of marzipan into a circle just larger than 8″ in diameter and ¼” thick for the top of the cake.

Brush the top of the cake with some warmed apricot jam.

You don’t want chunks or pieces of apricot in the jam as it will make lumps under the marzipan, so that’s why it should be strained or blended smooth.

Next, place the marzipan round on top.

Flute the edges to decorate, or make a small ruffle pattern.

Using a kitchen torch, brown the marzipan slightly, just to give it some color.

Make 11 small balls using the remaining marzipan.

Try to make them the same size (I used a scale to weigh the marzipan, divided by 11 and then weighed the pieces.)

Place them on top of the cake, evenly spaced, then torch these as well.

Your Simnel cake is ready to serve! It will keep for weeks if kept in a sealed tin in a cool place.

Serve the Simnel Cake

To serve a Simnel cake, slice it in half, straight down the center, then make another cut (as thick as you’d like the slices.)

When one long piece is cut, cut it into 3 or 4 slices.

Serve with a cup of hot tea or coffee.

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