Easy Simnel Cake Recipe Mary Berry
Simnel Cake has a beautiful history that dates back to the Middle Ages. Originally, it was a cake given by servant girls to their mothers when they returned home on Mothering Sunday (the fourth Sunday of Lent). This was often the only day off they had, and they would bring this rich fruitcake as a gift.
The most distinctive feature—the 11 marzipan balls—carries deep symbolic meaning. They represent the 11 loyal apostles of Jesus Christ, with Judas deliberately excluded. This tradition transformed the cake into the classic Easter centrepiece we know today, celebrating the resurrection and the faithfulness of the disciples.
Why You’ll Like It
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Traditional Classic: This recipe stays true to the original, from the eleven apostles on top to the hidden layer of almond paste in the middle.
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Rich and Moist: Packed with sultanas, currants, and cherries, this cake is perfectly spiced and has a wonderful, dense texture.
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Crowd-Pleasing: It’s less boozy than a Christmas cake, making it a perfect centrepiece for Easter tea that everyone can enjoy.
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Decorative and Impressive: With its simple crimped edges and classic marzipan balls, it looks stunning without requiring professional decorating skills.
Tips for the Perfect Simnel Cake
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Dry Those Cherries: This is a crucial step! Any excess moisture from the cherries will make them sink to the bottom of the cake during baking.
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Don’t Overmix: Once you’ve added the flour, mix just until everything is combined. Overmixing can develop the gluten and make the cake tough.
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Check the Bake: Ovens can vary. Start checking your cake at around 2 hours and 15 minutes by inserting a skewer into the centre (piercing the cake, not the almond paste layer). It should come out clean.
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Cool Completely: Never add the marzipan topping to a warm cake, or the jam will soak in, and the marzipan may melt or slide off.
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Watch the Grill: The sugar in the egg wash and marzipan can burn very easily under the grill. Keep a constant eye on it and rotate the cake for an even colour.
What You Need
Equipment
Bakeware
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20 cm (8 in) deep round cake tin — Depth is important for this rich fruitcake.
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Baking parchment — Or greaseproof paper/pre-cut liner.
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Wire cooling rack — Prevents a soggy bottom; a plate works in a pinch.
Tools
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Large mixing bowl — Any large bowl will do.
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Electric hand mixer or wooden spoon — A stand mixer with paddle attachment also works.
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Rolling pin — Essential for even almond paste.
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Sieve — For straining the jam.
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Pastry brush — For jam and glaze.
Extras
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Kitchen foil — To cover the cake if browning too quickly.
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Small sharp knife — For marking the criss-cross pattern
Ingredients For the Cake
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Glacé cherries (red or natural) — 100 g (4 oz).
Swap for: Dried cranberries or chopped dried apricots for a different flavour. -
Softened butter — 225 g (8 oz).
Swap for: A good-quality baking spread or vegan block butter for dairy-free. -
Light muscovado sugar — 225 g (8 oz).
Swap for: Soft light brown sugar or dark brown sugar for a richer taste. -
Large eggs — 4.
Swap for: For a vegan version, use 4 tbsp aquafaba or a commercial egg replacer. -
Self-raising flour — 225 g (8 oz).
Swap for: For gluten-free, use a certified gluten-free self-raising flour blend. -
Sultanas — 225 g (8 oz).
Swap for: Raisins, chopped dates, or extra currants. -
Currants — 100 g (4 oz).
Swap for: More sultanas or chopped golden raisins. -
Chopped candied peel — 50 g (2 oz).
Swap for: Omit if you prefer, or add extra lemon zest for freshness. -
Grated rind of lemons — 2.
Swap for: Use unwaxed lemons if possible. Orange rind also works beautifully. -
Ground mixed spice — 2 level teaspoons.
Swap for: 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp allspice.
Ingredients For the Almond Paste Covering and Filling
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Almond paste or marzipan — 450 g (1 lb).
Swap for: Homemade almond paste (see recipe notes) or a good quality shop-bought block. -
Apricot jam — 2 tablespoons.
Swap for: Marmalade for a tangier finish, or golden syrup for shine only (though it is less sticky). -
Large egg (for glazing) — 1, beaten.
Swap for: A little milk or maple syrup for a vegan shine.
Variations
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Gluten-Free: Use a good quality gluten-free self-raising flour blend. Ensure all other ingredients, like the almond paste, are certified gluten-free.
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Vegan: Use a vegan block of butter and substitute the eggs with 4 tablespoons of aquafaba or a commercial egg replacer. Use a vegan “egg” wash (like a little maple syrup or plant milk) for glazing.
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Homemade Almond Paste: For an even better flavour, make your own. Simply mix 225g ground almonds, 225g icing sugar, 1 medium egg, 1 tsp lemon juice, and a few drops of almond extract until it forms a dough.
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Spice it Up: Add a pinch of ground cinnamon or nutmeg along with the mixed spice for a warmer flavour profile.
How to Make the Simnel Cake Step by Step
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Preheat the oven to 150°C/Fan 130°C/Gas 2. Grease a 20 cm (8 in) deep round cake tin and line the base and sides with baking parchment.
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Quarter the cherries, place them in a sieve, and rinse thoroughly under running water. Drain well and pat completely dry with kitchen paper.
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Place all the cake ingredients (the cherries, butter, sugar, eggs, flour, sultanas, currants, peel, lemon rind, and mixed spice) into a large mixing bowl. Beat well until everything is thoroughly blended.
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Spoon half of the cake mixture into the prepared tin and smooth the surface.
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Take one-third of the almond paste and roll it out into a circle the same size as the tin. Place this circle on top of the mixture in the tin.
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Spoon the remaining cake mixture on top and gently level the surface.
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Bake for about 2½ hours, until the cake is well risen, evenly brown, and firm to the touch. If the top is browning too quickly, cover it loosely with foil after 1 hour.
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Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Carefully peel off the parchment and leave to cool completely.
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Once the cake is cold, warm the apricot jam slightly and brush it over the top surface.
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Roll out half of the remaining almond paste to fit the top of the cake. Place it on top, pressing down firmly, and crimp the edges to decorate. Use a sharp knife to mark a criss-cross pattern on the paste.
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Divide the last of the almond paste into 11 equal pieces and roll them into balls.
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Brush the entire almond paste topping (including the edges, if you like) with the beaten egg. Arrange the 11 balls around the edge of the cake and brush the tops of the balls with the remaining egg.
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Place the cake under a hot grill for a few moments, turning as needed, until the almond paste is golden brown. Decorate as desired once cooled.
Almond Paste Covering for Simnel Cake
How many marzipan balls go on a Simnel cake?
There should be 11 balls. This tradition is symbolic. The 11 balls represent the 11 loyal apostles of Jesus Christ. Judas (who betrayed Jesus) is deliberately left out.
How much almond paste is used for the filling and topping?
The recipe uses 450g (1 lb) total. It is divided as follows for the classic two-layer look:
- For the middle layer: One-third of the total almond paste (approx 150g).
- For the top layer: Half of the remaining paste (approx 150g).
- For the 11 balls: The final half (approx 150g).
What is the best way to cover the cake with almond paste?
- The Glue: Always brush the cake with warmed, sieved apricot jam first. This helps the paste stick and keeps it moist.
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Rolling: Dust your work surface with icing sugar (not flour) to prevent sticking. Roll the paste evenly to the size of your cake tin.
- Crimping: For a traditional finish, pinch the edges between your thumb and knuckle, or press the handle of a teaspoon into the edge at an angle to create a shell pattern.
Storing Instructions
This cake keeps exceptionally well. Once decorated, store it in an airtight container in a cool, dry place. It will stay moist and delicious for up to 2 weeks. In fact, its flavour often improves after a few days. Do not refrigerate, as this can dry out the cake.
Serving Instructions
Simnel cake is traditionally served in slices, often with a cup of tea. It’s wonderful on its own, but for a real treat, serve it lightly warmed with a dollop of clotted cream, custard, or a spoonful of lemon curd. The combination of the rich fruitcake, sweet marzipan, and creamy accompaniment is simply perfect.
Health Info
- Calories: 607.6kcal
- Sugar: 59.9g
- Sodium: 274.9mg
- Fat: 27.9g
- Carbohydrates: 85g
- Fiber: 3.9g
- Protein: 9.1g
Mary Berry Simnel Cake Recipe
Description
Equipment
- 20 cm (8 in) deep round cake tin
- Baking parchment
- Mixing bowl
- Electric hand mixer or wooden spoon
- Rolling Pin
- Sieve
- Pastry brush
- Wire cooling rack
Ingredients
For the Simnel Cake
- 100 g (4 oz) red or natural glacé cherries
- 225 g (8 oz) softened butter
- 225 g (8 oz) light muscovado sugar
- 4 large eggs
- 225 g (8 oz) self-raising flour
- 225 g (8 oz) sultanas
- 100 g (4 oz) currants
- 50 g (2 oz) chopped candied peel
- 2 lemons Grated rind of 2 lemons
- 2 tsp (level) ground mixed spice
Almond paste covering for Simnel Cake
- 450 g (1 lb) almond paste or marzipan (see notes)
- 2 tbsp apricot jam
- 1 large egg beaten, to glaze
Instructions
- Preheat and Prepare: Pre-heat the oven to 150°C/Fan 130°C/Gas 2. Grease a 20 cm (8 in) deep round cake tin then line the base and sides with baking parchment.
- Prepare the Cherries: Cut the cherries into quarters, put them in a sieve and rinse under running water to remove any syrup. Drain them well, then dry thoroughly on kitchen paper. This prevents them from sinking to the bottom of the cake.
- Make the Cake Batter: Measure all the cake ingredients—the prepared cherries, butter, sugar, eggs, flour, sultanas, currants, candied peel, lemon rind, and mixed spice—into a large mixing bowl. Beat well until everything is thoroughly blended.
- Add the First Layer: Spoon half of the cake mixture into the prepared tin and gently level the surface with the back of a spoon.
- Add the Almond Paste Layer: Take one-third of the almond paste (about 150g / 5 oz). On a surface lightly dusted with icing sugar, roll it out to a circle the size of your tin. Place this almond paste circle on top of the cake mixture in the tin.
- Add the Final Layer: Spoon the remaining cake mixture on top of the almond paste and gently level the surface, ensuring the paste is completely covered.
- Bake the Cake: Bake in the pre-heated oven for about 2½ hours. The cake is ready when it is well risen, evenly brown, and firm to the touch. If the top is browning too quickly, cover it loosely with foil after 1 hour.
- Cool the Cake: Leave the cake to cool in the tin for 10 minutes. Then, turn it out onto a wire rack, carefully peel off the parchment, and leave it to cool completely.
- Prepare for Topping: Once the cake is completely cold, warm the apricot jam slightly to make it spreadable. Brush it over the top surface of the cake to act as a glue for the almond paste.
- Apply the Top Layer: Roll out half of the remaining almond paste to a circle that will fit the top of the cake. Place it on top of the jam, pressing down firmly. Crimp the edges with your fingers or the back of a fork to decorate. Use a sharp knife to mark a shallow criss-cross pattern on the paste.
- Form the Apostles: Divide the very last of the almond paste into 11 equal pieces and roll them into smooth balls. These represent the eleven apostles (excluding Judas).
- Assemble and Glaze: Brush the entire almond paste topping (including the crimped edges) with the beaten egg. Arrange the 11 balls evenly around the edge of the cake. Brush the tops of the balls with the remaining beaten egg as well.
- Toast the Marzipan: Preheat your grill to a medium-high setting. Place the cake under the hot grill for 1-2 minutes, turning it as needed, until the almond paste is a lovely, golden brown. Watch it carefully as it can burn quickly. Decorate as liked once cooled.
❓ Frequently Asked Questions
There should be 11 balls. This tradition is symbolic. The 11 balls represent the 11 loyal apostles of Jesus Christ. Judas (who betrayed Jesus) is deliberately left out.
The recipe uses 450g (1 lb) total. It is divided as follows for the classic two-layer look:
– One-third (approx 150g) for the hidden middle layer
– Half of the remaining (approx 150g) for the top circle
– The final half (approx 150g) rolled into the 11 balls
First, always brush the cake with warmed, sieved apricot jam to act as glue. Then roll out your paste on a surface dusted with icing sugar (not flour) to prevent sticking. Once placed on the cake, crimp the edges using your thumb and knuckle or the handle of a teaspoon to create a decorative shell pattern.
Yes. Use a good quality gluten-free self-raising flour blend and ensure your almond paste is certified gluten-free.
Yes. Use a vegan block butter and substitute the eggs with 4 tablespoons of aquafaba or a commercial egg replacer. For glazing, use a little maple syrup or plant milk instead of beaten egg.
This cake keeps exceptionally well. Store it in an airtight container in a cool, dry place for up to 2 weeks. Do not refrigerate, as this can dry it out.
Traditionally served in slices with a cup of tea. For a real treat, serve it lightly warmed with clotted cream, custard, or lemon curd.