Why You’ll Like It

• 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.

• Rich and Moist: Packed with sultanas, currants, and cherries, this cake is perfectly spiced and has a wonderful, dense texture.

• Crowd-Pleasing: It’s less boozy than a Christmas cake, making it a perfect centrepiece for Easter tea that everyone can enjoy.

• 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

• 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.

• 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.

• 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.

• 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.

• 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

• 20 cm (8 in) deep round cake tin — Depth is important for this rich fruitcake.

• Baking parchment — Or greaseproof paper/pre-cut liner.

• Wire cooling rack — Prevents a soggy bottom; a plate works in a pinch.

Tools

• Large mixing bowl — Any large bowl will do.

• Electric hand mixer or wooden spoon — A stand mixer with paddle attachment also works.

• Rolling pin — Essential for even almond paste.

• Sieve — For straining the jam.

• Pastry brush — For jam and glaze.

Extras

• Kitchen foil — To cover the cake if browning too quickly.

• Small sharp knife — For marking the criss-cross pattern

Ingredients For the Cake

• 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

• 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

• Gluten-Free: Use a good quality gluten-free self-raising flour blend. Ensure all other ingredients, like the almond paste, are certified gluten-free.

• 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.

• 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.

• 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

1. 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.

2. Quarter the cherries, place them in a sieve, and rinse thoroughly under running water. Drain well and pat completely dry with kitchen paper.

3. 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.

4. Spoon half of the cake mixture into the prepared tin and smooth the surface.

5. 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.

6. Spoon the remaining cake mixture on top and gently level the surface.

7. 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.

8. 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.

9. Once the cake is cold, warm the apricot jam slightly and brush it over the top surface.

10. 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.

11. Divide the last of the almond paste into 11 equal pieces and roll them into balls.

12. 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.

13. 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.

• 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

Why You’ll Like It

• Cheddar Overload: Because who doesn’t love biting into warm, gooey cheddar goodness?
• Ready in a Flash: These scones take less time to make than deciding what to order for lunch.
• Scones, but Fancy: The mustard mayonnaise gives these humble scones a gourmet twist, making you look like a pro chef—without breaking a sweat.
• Perfect for Any Time: Breakfast, lunch, snack, or side dish—these scones are basically the overachievers of the baked goods world.

Tips for the Perfect Cheese and Chive Scones

• Keep the Butter Cold: Cold butter ensures the scones stay light and flaky.
• Don’t Overwork the Dough: Mix just enough to bring everything together; overworking can result in tough scones.
• Rest the Dough: Allowing the dough to rest helps it rise better and ensures tender scones.
• Baking Time: Keep a close eye on the scones—10 minutes should be enough for a golden, perfectly baked exterior.

What You Need

• Self-Raising Flour & Baking Powder – The key to soft, fluffy scones with a beautiful rise.
• Unsalted Butter – Adds richness to the dough; cold butter creates the perfect crumbly texture.
• Cheddar & Chives – A classic flavour pairing that gives the scones a savoury, fresh bite. You could swap cheddar for Gruyère for a nutty twist or use spring onions in place of chives.
• Whole Milk & Egg – To bind the dough and give the scones a lovely golden finish when brushed on top.
• Mustard Mayonnaise – The sharp, tangy flavour balances the richness of the scones and makes for an irresistible dressing.

Variations

• Chive Mayonnaise – Stir 2 tbsp fresh chives into your mayo base for a lighter, herby alternative.

Saving The Cheddar Scones For Later

• Store Room Temperature: Now, if by some miracle you have any scones left, here’s what I do. Wrap them snugly in foil or tuck them into an airtight container—they’ll stay fresh for up to two days at room temperature. Reheat them in the oven, where they transform back into their soft, cheesy selves.
• Refrigerate: Refrigerate the mustard mayo for up to 3 days in an airtight jar.
• Freeze: You can freeze the scones after baking and simply reheat them in the oven before serving. Or a better way, whenever you need a quick savoury pick-me-up, just pop one out and toast it.

How to Serve Cheese and Chive Scones (with Mayo or Mustard)

I love serving these Chive and Cheddar Scones fresh from the oven, still warm and golden, as part of a weekend brunch or an easy afternoon snack. There’s something about that perfectly crisp edge and the soft, cheesy centre that makes them utterly irresistible.

• For a relaxed lunch with friends, I’ll slice the scones in half, layer ham and generously slather on the mustard mayo adding some extra cheddar.
• They’re also perfect alongside a bowl of hearty carrot soup or even served on their own with some pickles and chutneys for a simple yet satisfying treat.

Health Info

• Calories: 514.2
• Sugar: 2.2
• Sodium: 967.2
• Fat: 36.4
• Carbohydrates: 36.5
• Fiber: 1.4
• Protein: 10.5

Why You’ll Like It

• Comforting: A bowl of nourishing warmth packed with flavour.

• Healthy & Nutritious: Carrots provide essential vitamins, while coriander “may help lower blood sugar, fight infections, and promote heart, brain, skin, and digestive health,” according to Healthline.

• Simple & Make-Ahead: With minimal ingredients and only 55 minutes of total cooking time, it’s an easy go-to recipe for busy weeknights. You can also make it ahead to enjoy throughout the week.

• Great for Leftovers: This soup keeps well, so you can enjoy it the next day or freeze it for later.

For The Perfect Carrot and Coriander Soup

• Cut Evenly: Ensure carrots and potatoes are chopped evenly so they cook through at the same time.
• Smooth vs Chunky: Use a hand blender for a smooth, velvety texture. For a chunkier soup, blend less or use a potato masher.
• Adjusting Seasoning: After blending, taste to balance the sweetness of the carrots and the spice from the coriander. If the coriander is too strong, use half the recommended amount.
• When NOT to Add Cream: If you plan to freeze the soup, don’t add the cream during preparation. Add fresh cream after reheating.
• Extra Garnish Ideas: In addition to fresh coriander, try toasted pumpkin seeds, paprika, cream, or croutons for extra indulgence.

• Do you have leftover cream?  Use up leftover cream and potatoes by preparing a potato gratin.

What You Need

• Butter: Add a rich, creamy base to sauté the onions. For dairy-free,  swapped it for olive oil.
• Onion (finely chopped): A key flavour base for the soup. It enhances the sweetness of the carrots.
• Carrots (650g, peeled & chopped): The star of the dish, giving the soup a vibrant orange colour and sweet, earthy flavour.
• Potato (1, peeled & chopped): Adds body and creaminess to the soup without the need for creams.
• Ground Coriander (1 tsp): A fragrant spice that complements the sweetness of the carrots. You can swap ground coriander with cumin, caraway seeds, curry powder, garam masala, or increase fresh cilantro for a similar flavor.
• Vegetable Stock (1 litre): Providing depth and richness. Chicken stock can be used as a non-vegetarian option.
• Fresh Coriander (30g pack): Adds a fresh, bright flavour. You can leave this out and only use it for garnish.
• Single Cream (4 tbsp): For swirling into the soup, add a creamy texture. Can be omitted or replaced with a dairy-free alternative like coconut milk.
• Paprika (½ tsp): Adds a touch of heat and smokiness. I prefer to use sweet paprika but you can also use smoked paprika depending on your taste. 
• Petit Pains (4): For serving alongside the soup. Crusty bread is perfect for dipping.

Saving the Carrot and Coriander Soup For Later

• Refrigerate in an airtight container for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally.
• Freeze into freezer-safe containers and store for up to 3 months avoid adding the cream before freezing. Defrost overnight in the fridge and reheat adding the cream before serving.

Serving the Carrot Soup For Later

I love serving this carrot and coriander soup for lunch or as an early dinner, especially on chilly days when I want something nourishing and warm. It’s the kind of dish that reminds me of cosy weekends spent with family, where the kitchen is filled with the sweet and earthy aromas of slow-cooked carrots and fresh coriander. I often prepare it as a light main, pairing it with a salad or a sandwich for lunch.

When hosting friends, I often pair it with warm, crusty petit pains or some freshly baked bread, and it never fails to hit the spot. It becomes an elegant starter, topped with a swirl of cream and a sprinkle of paprika or pesto—it’s always a crowd-pleaser!

Health Info

• Calories: 190.8kcal
• Sugar: 10g
• Sodium: 848.3mg
• Fat: 8.5g
• Carbohydrates: 27g
• Fiber: 5.9g
• Protein: 3.9g

Why You’ll Like It

• Perfect for entertaining or for a special family meal.
• The texture – the slow-cooked ham, mixed with fresh herbs, sweet apricots, and a light gelatinous stock, results in a flavorful, rustic terrine with a beautiful texture.
• Savoury flavours – the savoury flavours of the ham are balanced by the sweetness of dried apricots and freshness from herbs.
• Best of all, it’s a make-ahead dish! This makes it convenient for gatherings like Christmas lunch.

For The Perfect Ham Hock Terrine

• Cook Low and Slow: Ensure the ham hock simmers gently for a full 3 hours. This slow cooking ensures the meat is tender and the flavours are fully infused.
• Handle Gelatine Carefully: Soak the gelatine leaves in cold water until softened, but don’t over-soak them. Add them to warm stock, not boiling, to avoid breaking down the gelatine.
• Mixing Matters: Be sure to mix the ingredients evenly but gently. You want the apricots, shallots, and herbs to be distributed without shredding the meat.
• Use Cling Film for a Smooth Shape: When rolling the terrine, make sure to wrap it tightly in cling film. This will help it set in a nice cylindrical shape and slice neatly.

What You Need

• Ham Hock (approx. 1.6kg) – The star ingredient, giving the terrine its rich, salty flavour. You can substitute with pork shoulder if needed, but ham hock provides the most authentic texture.
• Onion, Carrots, Celery – These vegetables form the base of the cooking stock, adding depth of flavour to the ham. 
• Black Peppercorns, Bay Leaves, Thyme – These aromatic spices and herbs add depth to the stock. Their strength can vary based on origin, so if you prefer a milder flavour, you can simmer the bay leaves and thyme for just 30 minutes or omit them entirely. Adjust according to your taste and preference.
• Gelatine Leaves – Essential for setting the terrine and binding the ingredients, giving it a firm yet delicate texture. It helps create that signature smooth consistency.
• Banana Shallot – Adds a delicate sweetness and slight crunch to the mix. You can use regular shallots or a small red onion as a substitute.
• Dried Apricots (60g) – Dried apricots add sweetness to balance the savoury ham. Other dried fruits like figs or cranberries can also work.
• Chives, Parsley (bunches) – Fresh herbs to enhance the flavour and add brightness.
• Apple Cider Vinegar (2 tsp) – A touch of acidity to balance the richness of the ham and stock.
• Salt & Pepper – To season the terrine to taste.

Saving the Ham Hock Terrine For Later

• Make ahead and Refrigerate: Wrap the terrine tightly in cling film and store it in the fridge for up to 5 days. Slice as needed, ensuring you keep the remaining terrine well-wrapped to prevent it from drying out.
• Freezing: The terrine can be frozen for up to 3 months. Wrap it tightly in cling film and foil. Thaw in the fridge overnight before serving.

Serving The Ham Hock Terrine

I love serving this ham hock terrine at family gatherings, especially when the occasion calls for something a little special but not overly complicated. There’s a nostalgic charm to making this terrine—it takes me back to when I first tried it as a kid at a friend’s dinner party, where I was instantly drawn to its rustic, comforting appeal.

I usually prepare it a day in advance, letting it set in the fridge overnight, so it’s ready to serve when guests arrive. As a starter, I slice it thinly and pair it with crusty bread, pickles, and mustard—the tanginess perfectly balances the richness of the terrine. It’s ideal for casual dinners or even holiday meals, where the slow-cooked ham and fragrant herbs bring a sense of comfort and indulgence to the table.

Leftovers make an excellent light lunch. I love plating it with a simple salad of mixed greens and a sharp vinaigrette, or serving it platter-style alongside cheeses, olives, and chutneys on a charcuterie board. It always disappears quickly, and no matter how often I make it, this terrine never fails to impress!

Health Info

• Calories: 472.2
• Sugar: 4.4
• Sodium: 348.5
• Fat: 39.7
• Carbohydrates: 9.7
• Fiber: 3
• Protein: 38.3