Traditional Simnel Cake

Simnel Cake is a quintessentially British fruitcake with a rich history dating back to medieval times. It’s typically enjoyed during Easter, symbolizing the end of Lenten fasting. This decadent treat features a moist fruit-filled interior, delicately spiced with cinnamon and nutmeg, and adorned with a layer of marzipan both inside and out. The cake is traditionally topped with eleven marzipan balls, representing the apostles, omitting Judas. With its dense texture and delightful almond flavor, Simnel Cake is a cherished addition to any Easter celebration.

Recipe for Traditional Simnel Cake:

Ingredients:

• 250g (9oz) mixed dried fruit (such as raisins, currants, and sultanas)
• 100g (3.5oz) glace cherries, chopped
• Zest of 1 lemon
• Zest of 1 orange
• 200g (7oz) unsalted butter, softened
• 200g (7oz) light brown sugar
• 4 large eggs
• 200g (7oz) self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 200g (7oz) marzipan

For decoration:

• 200g (7oz) marzipan
• Apricot jam, for glazing

Instructions:

1. Preheat your oven to 150°C (300°F). Grease and line a 20cm (8in) round cake tin with parchment paper.
2. In a large bowl, combine the mixed dried fruit, chopped glace cherries, lemon zest, and orange zest. Set aside.
3. In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
5. Sift in the remaining flour, ground cinnamon, and ground nutmeg. Fold the dry ingredients into the wet mixture until well combined.
6. Gently fold in the dried fruit mixture until evenly distributed throughout the batter.
7. Roll out 100g (3.5oz) of marzipan into a circle slightly smaller than the cake tin. Place it in the bottom of the prepared tin.
8. Spoon half of the cake batter over the marzipan layer, smoothing it out evenly.
9. Roll out another 100g (3.5oz) of marzipan and cut it into a circle the same size as the cake tin. Place it on top of the cake batter.
10. Spoon the remaining cake batter over the second layer of marzipan, ensuring it covers the marzipan completely.
11. Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center of the cake comes out clean.
12. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
13. Once cooled, roll out the remaining marzipan and use it to cover the top of the cake. Crimp the edges with your fingers or a fork.
14. Divide the remaining marzipan into 11 equal-sized balls and arrange them in a circle on top of the cake.
15. Place the cake under a hot grill for a few minutes to lightly toast the marzipan, if desired.
16. Warm the apricot jam in a small saucepan and brush it over the top of the cake to give it a glossy finish.
17. Allow the jam to set before serving your delicious Traditional Simnel Cake. Enjoy!