Warming mixed spice and sweet almond marzipan elevate this traditional Easter fruit cake to a centerpiece you’ll always want at the heart of your springtime celebrations. It’s delicious with a strong pot of tea, aged cheddar, dry sherry, fresh grapes; in fact most things. This Mary Berry Simnel Cake Recipe is a rich and aromatic recipe, which calls for dried fruits, citrus zest, and marzipan. It is a timeless British classic, ready in about 3 hours.
Mary Berry Simnel Cake Recipe Ingredients
- 175g (6 oz) unsalted butter, softened
- 175g (6 oz) light muscovado sugar
- 3 large eggs
- 175g (6 oz) self-raising flour
- 175g (6 oz) sultanas
- 100g (4 oz) currants
- 50g (2 oz) glacé cherries, quartered and rinsed
- 30g (1 oz) chopped candied peel
- 1 teaspoon ground mixed spice
- Finely grated zest of 1 lemon
- 450g (1 lb) marzipan (almond paste)
- 2 tablespoons apricot jam, warmed
- 1 egg, beaten (for glazing)
How To Make Mary Berry Simnel Cake Recipe
- Prep the marzipan: Start by taking about a third of your marzipan and rolling it out into a neat 18cm circle to act as the hidden treasure in the middle of your cake, then set it aside while you prepare the batter.
- Cream the base: Place the softened butter and muscovado sugar into a large mixing bowl and beat together until the mixture is light, fluffy, and has a lovely caramel-like aroma.
- Mix the batter: Gradually add the eggs one by one, whisking well after each addition, then sift in the flour and mixed spice. Gently fold in the sultanas, currants, candied peel, cherries, and lemon zest until everything is beautifully combined and the fruit is evenly distributed.
- Layer the cake: Preheat your oven to 150ºC/300ºF/gas 2 and grease a deep 18cm round cake tin. Spoon half of the fruit cake batter into the tin, leveling the surface, then place your prepared marzipan circle directly on top.
- Cover and bake: Top the marzipan with the remaining cake mixture and smooth the surface. Slide the tin into the oven and bake for about 2 hours and 15 minutes, or until the cake is well-risen, firm to the touch, and a skewer comes out clean. Leave it to cool completely in the tin.
- Decorate the top: Brush the top of the cooled cake with warm apricot jam. Roll out half of the remaining marzipan into another 18cm circle and press it firmly onto the top of the cake, crimping the edges for a decorative finish.
- Add the apostles: Roll the final bit of marzipan into 11 small, even balls and arrange them around the edge of the cake, using a little beaten egg to secure them in place. These represent the faithful apostles.
- Glaze and brown: Brush the marzipan top and balls with the remaining beaten egg and place the cake under a hot grill for a few minutes, watching carefully, until the marzipan is beautifully toasted and golden.
Recipe Tips
- How to prevent the cake from drying out: Ensure the oven is at a low, steady temperature and use a double layer of parchment paper to line the tin, which helps protect the delicate fruit from burning.
- How to get a smooth marzipan finish: Use a little icing sugar on your work surface to prevent the marzipan from sticking while rolling it into perfect circles.
- Best way to clean the fruit: Always rinse and dry your glacé cherries thoroughly; the sticky syrup on the outside can sometimes cause them to sink to the bottom of the cake.
- How to tell when it’s perfectly baked: The cake should have a slight “spring” when pressed in the center; if it feels soft or makes a bubbling sound, it needs a few more minutes.
What To Serve With Mary Berry Simnel Cake Recipe?
This Mary Berry Simnel Cake Recipe is a rich, spiced treat that needs a classic accompaniment! A hot Pot of Earl Grey Tea is the traditional choice to balance the sweet almond paste. For a savory twist, a wedge of Wensleydale or Sharp Cheddar adds a lovely saltiness that contrasts with the dried fruit! A glass of Sweet Dessert Wine or a few Fresh Blueberries pairs wonderfully with the dense, buttery crumb.
How To Store Mary Berry Simnel Cake Recipe
- Room Temperature: Store the cake in an airtight container in a cool, dry place for up to 2 weeks.
- Freezing: You can freeze the un-iced fruit cake for up to 3 months; thaw completely before adding the marzipan and grilling.
- Maturing: Like most fruit cakes, the flavor of the base cake improves if made a few days before you plan to add the marzipan.
Mary Berry Simnel Cake Recipe Nutrition Facts
- Calories: 410 kcal per slice
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 120mg
- Total Carbohydrates: 58g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The 11 balls represent the apostles of Jesus, minus Judas. It is a traditional Easter symbol used specifically for Simnel cakes.
Yes, high-quality store-bought golden marzipan works perfectly and saves a significant amount of prep time.
Marzipan contains a lot of sugar and browns very quickly. Never leave the cake unattended while it is under the grill; it usually only takes 1–2 minutes to reach a golden color.
Try More Recipes:
- Mary Berry Lemon and Blueberry Cake Recipe
- Mary Berry Walnut Coffee Cake Recipe
- Mary Berry Tiramisu Cake Recipe
Mary Berry Simnel Cake Recipe
Description
A rich, fruit-filled Easter cake layered with sweet almond marzipan and decorated with traditional marzipan balls and a toasted finish.
Ingredients
Instructions
- Preheat oven to 150ºC and line an 18cm deep cake tin.
- Roll out one-third of the marzipan into an 18cm circle.
- Cream butter and sugar; beat in eggs, then fold in flour, spices, and all dried fruit.
- Spoon half the batter into the tin, top with the marzipan circle, then the remaining batter.
- Bake for 2 hours 15 minutes; cool completely in the tin.
- Brush top with jam, cover with a second marzipan circle, and add 11 marzipan balls.
- Brush with beaten egg and grill briefly until golden brown.
Notes
- Watch the cake carefully under the grill to prevent burning.
- Use a skewer to ensure the center is fully cooked before removing.
- Rinse and dry cherries thoroughly to prevent them from sinking.
