Simnel cake has long been a traditional treat at Easter Time but somehow it is being lost.

Which is a great shame as it tastes absolutely delicious.

Made with Homemade Marzipan and combined with a delicious fruit cake it really is a delight.

This is great for a morning coffee or an afternoon tea or anytime.

If you make my recipe send me some photos and don’t forget to share the post with all your friends.

Simnel Cake Recipe – Easter Cake – Traditional Mothering Sunday Treat

How to Make a Simnel Cake Recipe
Prep Time: 20 Minutes
Oven Temperature: 140C / 275F 
Cook time: about 1.5 hours

Ingredients
For the Marzipan

• 250g / 8oz Ground Almonds
• 250g / 8oz Castor Sugar
• 2 Eggs
• 1 Teaspoon of Almond Essence

For the Cake

• 175g / 6oz All Purpose/Plain Flour
• 2 Teaspoons of Mixed Spice
• 175g / 6oz Soft Brown Sugar
• 175g / 6oz Soft Butter
• Zest from 1 Lemon
• 3 Eggs
• 350g / 12oz of Raisins, Sultanas and Glazed Cherries
• 55g / 2oz of Candied Peel
• A light Jam to decorate the cake, I use an apricot Jam
• 1 Egg To Glaze the cake

I used a 7inch / 18cm cake tin

Watch the full Video Tutorial

Instructions

1. Start by making the marzipan. Into a large bowl add the almond meal and the sugar and stir together with a wooden spoon.
   Add the eggs and the almond essence and use a spoon to mix together until it starts to form a dough. Then use your hands to create a smooth, soft dough.
   Set to one side whilst you make the fruit cake.
2. I used a stand mixer for this but it can just as easily be made by hand. Into a bowl pour the flour, sugar, butter and spices. Grate in the lemon zest and add the eggs. Using the paddle on the mixer, mix together until you have a light and fluffy cake batter.
   Add the Raisins, Sultanas, Glazed Cherries and Candied Peel and stir through the batter until completely incorporated.
3. Preheat the oven to 140C / 275F.
   Now you will need to use one third of the marzipan. Use a rolling pin to roll the marzipan out to a circle just slightly smaller than the cake tin you will use. Line the cake tin with baking paper.
   Spoon half of the cake batter into the tin. Then place the marzipan circle on top of the batter.
   Spoon the remaining batter on top of the marzipan circle and flatten the surface of the cake batter.
4. Place into the oven and cook for 1 and a half hours until the cake is cooked all the way through. Once cooked, remove the cake from the oven and allow to cool.
   Once the cake has cooled remove from the tin and start to decorate.
5. Using the remaining marzipan, make 11 small balls and a large circle of marzipan the same size as the top of the cake.
   Brush the top of the cake with the warmed jam and place the large marzipan circle on top of the jam. Place the 11 balls on top of the marzipan circle, around the edge. Brush a little egg over the top of the marzipan.
6. Place the cake under the grill for a few minutes just to gently brown the marzipan. Be careful not to burn it.
   

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