Mary Berry Easter Simnel Cake

The first time I baked this Simnel cake, I was trying to impress my auntie—she’s the sort of woman who knows her fruit cakes by crumb texture alone. I was halfway through when I realised I’d bought white marzipan, not golden, and had to toast it extra long to get that signature colour. Nearly burnt the whole top off. But you know what? It still got compliments. Because this cake is forgiving, as long as you show it a little love.

The marzipan layer in the middle makes it soft and rich, and the 11 balls on top (representing the apostles, minus Judas) give it a beautiful finish—even if your lattice is a bit wobbly like mine usually is.

WHAT MAKES THIS RECIPE SPECIAL

This cake isn’t about fluff or icing—it’s about depth. And it holds its own for days (actually gets better).

• Layered marzipan – Bakes into the middle and melts just slightly. It’s unexpected and lush.
• A proper low bake – At 150°C, the cake stays moist and evenly golden.
• Stem ginger – Adds a little heat and chew, so it’s not just sweet-on-sweet.

Honestly? If you’ve never had Simnel cake warm from the oven with a cup of tea, you’re missing out.

INGREDIENTS + WHY THEY MATTER

• Light muscovado sugar (175g) – Gives depth and colour. Regular brown sugar is okay, but not as mellow.
• Butter (175g, softened) – For richness. Don’t use margarine here—it won’t hold the spice properly.
• Self-raising flour (175g) – Saves time and gives a soft crumb.
• Ground almonds (30g) – Keeps it moist and slightly dense—in the best way.
• Mixed spice + ground ginger – That warm, familiar spice profile. Don’t skip the ginger.
• Sultanas, glacé cherries, apricots, stem ginger (115g each) – A varied mix keeps every bite interesting.
• Golden marzipan (450g) – It’s softer and more flavourful than white. Easier to roll, too.
• Apricot jam (3 tbsp) – For glazing. It adds shine and a bit of tang.

MAKING IT YOURS (WITHOUT RUINING IT)

• No stem ginger? Add a bit more mixed spice or sub in crystalised ginger if that’s all you’ve got.
• Don’t like glacé cherries? Swap them for chopped dried figs or raisins.
• Making it nut-free? Skip the almonds and add 1 tbsp more flour plus 1 tbsp oil to keep the texture moist.
• Marzipan sceptic? Try halving the amount—it still works, just less sweet.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Marzipan layer disappeared	Rolled it too thin	Roll it to the exact size of the tin
Cake cracked on top	Oven too hot or batter too dry	Stick to 150°C and measure milk accurately
Topping burned	Left it too long under the grill	Turn the cake every minute and don’t walk away

HOW TO MAKE MARY BERRY’S EASTER SIMNEL CAKE

1. Preheat the oven
   Set to 150°C (130°C fan) / Gas 2. Grease and line a deep 20cm round tin.
2. Mix the cake batter
   In a large bowl, combine sugar, butter, flour, eggs, almonds, milk, and spices. Beat until smooth, then fold in dried fruit and chopped stem ginger.
3. Layer with marzipan
   Spoon half the batter into the tin and level it. Roll one-third of the marzipan into a disc the size of your tin and lay it on top. Spoon remaining batter over it and level again.
4. Bake
   Bake for 1¾–2 hours. Cover with foil if the top browns too quickly. Let it cool fully in the tin.
5. Decorate
   Brush the top with apricot jam. Roll half the remaining marzipan into a disc and place it on top. Crimp the edges and score a lattice with a knife.
6. Make the marzipan balls
   Shape 11 small balls from the rest of the marzipan and stick them around the edge with beaten egg.
7. Grill or blowtorch
   Brush with egg, then grill for 5 minutes (turning regularly) or gently blowtorch until golden.

TIPS FROM MY KITCHEN

• I always soak the fruit in warm tea if I’ve got time—it plumps them up and adds a subtle depth.
• A pizza tin makes a brilliant guide for rolling the marzipan to the right size.
• I score the top before adding the balls—easier to centre the pattern.

STORAGE + SERVING

• Fridge: Keeps for 1 week in an airtight container.
• Freezer: Freeze slices wrapped in clingfilm and foil. Thaw overnight in the fridge.
• Serve with: Strong black tea, clotted cream, or on its own with a fork straight from the fridge (guilty).

FREQUENTLY ASKED QUESTIONS

Q: Why are there 11 marzipan balls on top?
A: It’s tradition—each ball represents an apostle, minus Judas.

Q: Can I make this cake ahead of time?
A: Yes! It keeps beautifully and actually tastes better after a day or two.

Q: Is golden marzipan necessary?
A: Not strictly, but it looks and tastes better than white. If you only have white, add a touch of yellow food colouring.

Q: Can I leave out the middle marzipan layer?
A: You can—but that gooey marzipan centre is part of what makes this cake so special.

Try More Recipes:

• Mary Berry Iced Fairy Cakes
• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake