Simnel cake recipe

Name: Simnel cake
Total time: 120 min
Yield: 10 servings
Cuisine: British
Ingredients: 175 g self-raising flour; 50 g ground almonds; 2 tsp mixed spice; 175 g unsalted butter; 175 g caster sugar; 3 large eggs; 2 tbsp apricot jam; 350 g mixed dried fruit; 75 g glace cherries; 2 tbsp milk; 500 g marzipan

A traditional British Easter fruit cake topped with marzipan and toasted almond decoration.

120 min · Medium · British Jump to method

Ingredients

10 servings

175 g self-raising flour
50 g ground almonds
2 tsp mixed spice
175 g unsalted butter
175 g caster sugar
3 large eggs
2 tbsp apricot jam
350 g mixed dried fruit
75 g glace cherries
2 tbsp milk
500 g marzipan

Nutrition	Per serving
Calories	749 kcal
Protein	10.7 g
Carbohydrates	99.8 g
Fat	35.5 g
Saturated fat	11.8 g
Fibre	6.1 g
Sugar	76.2 g
Sodium	0.2 mg

Why this works

A very energy-dense, high-sugar festive cake with moderate protein and fibre, best enjoyed as an occasional treat rather than an everyday food.

Source of micronutrients from dried fruit. The mixed dried fruit contributes potassium and small amounts of iron, along with some fibre.

Contains vitamin E and healthy fats from almonds. Ground almonds add vitamin E, magnesium and unsaturated fats, though the overall cake remains high in fat and saturated fat from butter and marzipan.

Very high in free sugars. Caster sugar, apricot jam, glace cherries, dried fruit and marzipan make this a particularly sugar-rich dessert, so it may not be ideal for blood sugar management.

Method

Heat the oven to 150°C (Fan 130°C, 302°F, Gas Mark 2) and line a 20cm round cake tin with baking paper.
Beat the butter and caster sugar together until pale and fluffy.
Mix in the eggs one at a time, then stir in the apricot jam.
Fold in the self-raising flour, ground almonds, mixed spice, mixed dried fruit, chopped glace cherries, and a splash of milk to make a soft dropping batter.
Spoon half the mixture into the tin and level the surface.
Roll out half the marzipan into a 20cm circle and place it on top of the batter.
Spoon over the remaining cake mixture and smooth the top.
Bake for about 1 hour 30 minutes, until risen and a skewer inserted into the centre comes out clean.
Cool in the tin for 15 minutes, then turn out onto a wire rack and leave to cool completely.
Brush the top with a little warmed apricot jam, cover with the remaining marzipan, and crimp the edge neatly.
Toast the marzipan under a hot grill for 1 to 2 minutes until lightly browned, watching carefully.

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