Description
Traditional British Simnel cake made with rich dried fruit, warm spices, a hidden marzipan layer, and topped with toasted marzipan balls for Easter.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 4 large eggs
- 1 3/4 cups (220 g) all purpose flour
- 1/2 cup (50 g) ground almonds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 2 cups (300 g) mixed dried fruit
- 1 tablespoon orange zest
- 1/4 cup (60 ml) orange juice
- 14 ounces (400 g) marzipan
- 2 tablespoons apricot jam, warmed
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 325°F (160°C). Line and grease an 8 inch springform tin.
- Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Fold in flour, ground almonds, baking powder, cinnamon, mixed spice, orange zest, and dried fruit soaked in orange juice.
- Spoon half the batter into the tin. Roll out one third of marzipan and place over batter.
- Spread remaining batter on top and smooth surface.
- Bake 1 hour 45 minutes to 2 hours until a skewer comes out clean.
- Cool completely. Brush with warmed apricot jam. Roll out half remaining marzipan and place on top. Shape remaining into 11 balls and arrange around edge. Brush lightly with milk and toast under grill until golden.
- Slice and serve.
Notes
- Cover loosely with foil if browning too quickly.
- Allow cake to cool fully before decorating.
- Store in airtight container for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 95 mg