Mary Berry Easter Simnel Cake

This delicious Easter Simnel Cake is a lovely dessert that’s perfect for spring celebrations. It’s easy to make with common ingredients like dried fruits and spices, creating a moist and flavorful treat. The cake features a delightful layer of marzipan, giving it a special touch that everyone will enjoy.

This Easter Simnel Cake Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

For the Cake:

• 175g light muscovado sugar
• 175g butter, softened (plus extra for greasing)
• 175g self-raising flour
• 3 large eggs
• 30g ground almonds
• 2 tbsp milk
• 1 tsp ground mixed spice
• 2 tsp ground ginger
• 115g sultanas
• 115g glacé cherries, quartered, washed, and dried
• 115g dried apricots, snipped into small pieces
• 115g stem ginger bulbs, finely chopped

For Decoration:

• Icing sugar, for dusting
• 450g golden marzipan
• 3 tbsp apricot jam, warmed
• 1 large egg, beaten
• Crystallised flowers, to decorate

How To Cook Easter Simnel Cake:

1. Preheat the Oven: Preheat your oven to 150°C (130°C Fan/Gas Mark 2). Grease and line a 20cm (8in) round, deep cake tin with non-stick baking paper.
2. Mix the Cake Batter: In a large bowl, measure all the cake ingredients, except the dried fruit and stem ginger. Beat with an electric hand whisk until thoroughly blended, then stir in the sultanas, glacé cherries, dried apricots, and stem ginger.
3. Layer the Mixture: Spoon half of the mixture into the prepared tin and level the surface.
4. Prepare the Marzipan: Dust your work surface with icing sugar. Take one-third of the marzipan and roll it into a circle the same size as the cake tin. Place the marzipan circle on top of the cake mixture in the tin, then spoon the remaining mixture on top and level the surface.
5. Bake the Cake: Bake in the preheated oven for 1¾–2 hours, or until golden brown and firm in the middle. If the top is browning too quickly, cover it loosely with foil. Allow the cake to cool in the tin before transferring it to a wire rack.
6. Decorate the Cake: Once cooled, brush the top of the cake with warm apricot jam. Roll out half of the remaining marzipan to the size of the cake and place it on top. Crimp the edges with your fingers and make a lattice pattern in the centre with a sharp knife. With the remaining marzipan, make 11 evenly-sized balls and arrange them around the edge, fixing them in place with a little beaten egg.
7. Glaze the Cake: Preheat the grill to high if using. Brush the decorated cake with the beaten egg and place it under the grill for about 5 minutes, turning it around so it browns evenly until the marzipan is lightly browned. Alternatively, you can use a blowtorch for a more controlled glaze.

Recipe Tips

• Measure Ingredients Precisely: Use a kitchen scale to weigh your ingredients accurately. This ensures the right balance of flavours and helps the cake rise properly.
• Soak Dried Fruit: For extra moisture and flavour, soak your dried fruit in warm water or tea for about 30 minutes before adding it to the batter.
• Use Fresh Marzipan: When decorating, use fresh marzipan for better taste and easier handling. It sticks better to the cake and creates a smoother finish.
• Bake Slowly: Bake the cake at a low temperature (150°C) for a longer time. This helps it cook evenly without burning the top, keeping it moist.
• Cool Before Decorating: Allow the cake to cool completely before adding marzipan and decorations. This prevents the marzipan from melting and helps achieve a neat look.

How To Store Leftovers

• Refrigerate: Wrap leftover Simnel Cake tightly in plastic wrap or foil, or place it in an airtight container. Store it in the fridge for up to one week.
• Freeze: To freeze, wrap eftover Simnel Cake in plastic wrap and then in foil to protect it from freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, take it out of the freezer and let it thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approx. 100g)

• Calories: 363
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 43mg
• Sodium: 16mg
• Potassium: 200mg
• Total Carbohydrate: 53g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Windfall Pie
• Mary Berry Coconut and Jam Cake
• Mary Berry American Chocolate Cake