Real Recipes From Real Home Cooks ®

easter simnel cake

Recipe by
Anywhere, AL

Simnel cake is a traditional Easter cake that has a rich and fruity flavor. It is made with a moist almond-based sponge, studded with a mix of dried fruits and spices.

yield 6 serving(s)
prep time 20 Min
cook time 2 Hr 40 Min
method Bake

Ingredients For easter simnel cake

  • 20 g
    powdered sugar
  • 250 g
    almond powder
  • 2
    egg whites
  • 225 g
    unsalted butter, softened
  • 150 g
    light muscovado sugar
  • 50 g
    golden syrup
  • 2
    lime zest
  • 230 g
    cake flour
  • 2 tsp
    baking powder
  • 2 tsp
    mixed spice
  • 400 g
    mixed dried fruit
  • 4
  • 1 Tbsp
    apricot jam

How To Make easter simnel cake

  • 1
    Preheat the oven to 170°C. Grease a cake tin (20 cm) with butter and line with baking paper.
  • 2
    Place powdered sugar, alomond powder and egg whites into mixing bowl.
  • 3
    Press control knob and mix 30 sec/speed 5.
  • 4
    Remove marzipan for the mixing bowl, cover with cling film and refrigerate for 30 mins. Clean mixing bowl.
  • 5
    Place butter, sugar, syrup and lime zest into mixing bowl.
  • 6
    Press control knob and mix 1 min/speed 3. Scrape down sides of mixing bowl with scraper.
  • 7
    Add flour, baking powder, mixed spice and dried fruit into mixing bowl.
  • 8
    Press control knob and mix 30 sec/speed 4.
  • 9
    Add eggs into mixing bowl.
  • 10
    Press control knob and mix 40 sec/speed 5.
  • 11
    Transfer into the prepared cake tin and rest for 30 mins.
  • 12
    Bake for 50 mins (170°C).
  • 13
    Brush the top of the cake with apricot jam and leave it to cool completely.
  • 14
    Dust the work surface with 20 g powdered sugar and roll out two-thirds of the marzipan for 20 cm circle.
  • 15
    Crimp the edge of the marzipan using the thumb and forefinger of one hand, and the index finger of the other.
  • 16
    Remove the cake from the tin and lay the marzipan circle on top and gently press down to stick.
  • 17
    Roll remaining marzipan into 11 equal-sized balls. Brush the underside of each with water and stick to the top of the cake.
  • 18
    If you like, use a blowtorch to lightly brown the marzipan. Serve in slices.