Lucy M. This Mary Berry Simnel Cake is a traditional British cake that’s perfect for Easter, featuring a delightful mix of dried fruits and a smooth layer of marzipan.
Every year, I eagerly bake Mary Berry Simnel Cake for Easter. The combination of juicy dried fruits, aromatic spices, and marzipan is simply irresistible. The marzipan layer in the center and on top adds a traditional touch, symbolizing the 11 disciples. This cake is perfect for festive gatherings and is always a hit with my family and friends.
Ingredients
- 1 cup + 3 tbsp (225g) light muscovado sugar
- 1 cup + 1 tbsp (225g) buttery spread, chilled
- 4 extra-large eggs
- 2 tsp pumpkin pie spice
- 1¾ cups (225g) all-purpose flour
- ¾ cup (115g) candied orange & lemon peel, chopped
- 1½ cups (225g) golden raisins
- ½ tsp salt
- ¾ cup (55g) finely chopped maraschino cherries, quartered
- 2 tsp lemon zest (from 2 lemons)
- ¾ cup (115g) dried apricots, snipped into small pieces
- 2½ tsp baking powder
- ¾ cup (115g) currants
For the Filling and Topping
- 2¼ cups (500g) almond paste or marzipan
- 2 tbsp apricot jam
- 1 extra-large egg, beaten (for glazing)
If you enjoy making Mary Berry Simnel Cake, you might also love Mary Berry’s Traditional Parkin. This warm, spiced cake with a rich treacle flavor is another perfect treat for the colder months and adds a delightful variety to your baking repertoire.
Instructions
- Preheat the Oven: Set your oven to 300°F (150°C). Grease an 8-inch round cake pan and line both the bottom and sides with parchment paper.
- Prepare the Cherries: Rinse the cherries in a sieve under running water. Drain them well and dry them thoroughly with a paper towel.
- Prepare the Cake Mixture: In a large mixing bowl, combine all the cake ingredients. Beat them well until the mixture is smooth and fully blended.
- Layer the Cake: Pour half of the cake mixture into the prepared pan, leveling the surface evenly.
- Add the Almond Paste: Take one-third of the almond paste or marzipan and roll it into a circle that fits the size of the pan. Place it over the cake mixture.
- Top the Cake: Spoon the remaining cake mixture over the almond paste, smoothing the surface.
- Bake the Cake: Place the cake in the preheated oven and bake for approximately 2½ hours. The cake should be well-risen, evenly browned, and firm to the touch. If the top starts browning too quickly, cover it with foil after the first hour. Allow the cake to cool in the pan for 10 minutes before turning it out. Peel off the parchment paper and let it finish cooling on a wire rack.
- Prepare the Decoration: Once the cake has cooled, warm some apricot jam and brush it over the top of the cake. Roll half of the remaining almond paste into a ball, then flatten it into an 8-inch circle. Press this onto the top of the cake and crimp the edges for decoration. Score the almond paste with a crisscross pattern using a sharp knife.
- Finish the Decoration: Roll the rest of the almond paste into 11 small balls. Brush the top of the almond paste and the almond paste balls with a beaten egg.
- Golden Finish: Arrange the almond paste balls around the edge of the cake and place the cake under a hot broiler for a few minutes until the almond paste turns golden brown.
Mary Berry Simnel Cake
Ingredients
Method
- Set your oven to 300°F (150°C). Grease an 8-inch round cake pan and line both the bottom and sides with parchment paper.
- Rinse the cherries in a sieve under running water. Drain them well and dry them thoroughly with a paper towel.
- In a large mixing bowl, combine all the cake ingredients. Beat them well until the mixture is smooth and fully blended.
- Pour half of the cake mixture into the prepared pan, leveling the surface evenly.
- Take one-third of the almond paste or marzipan and roll it into a circle that fits the size of the pan. Place it over the cake mixture.
- Spoon the remaining cake mixture over the almond paste, smoothing the surface.
- Place the cake in the preheated oven and bake for approximately 2½ hours. The cake should be well-risen, evenly browned, and firm to the touch. If the top starts browning too quickly, cover it with foil after the first hour. Allow the cake to cool in the pan for 10 minutes before turning it out. Peel off the parchment paper and let it finish cooling on a wire rack.
- Once the cake has cooled, warm some apricot jam and brush it over the top of the cake. Roll half of the remaining almond paste into a ball, then flatten it into an 8-inch circle. Press this onto the top of the cake and crimp the edges for decoration. Score the almond paste with a crisscross pattern using a sharp knife.
- Roll the rest of the almond paste into 11 small balls. Brush the top of the almond paste and the almond paste balls with a beaten egg.
- Arrange the almond paste balls around the edge of the cake and place the cake under a hot broiler for a few minutes until the almond paste turns golden brown.
Nutritional Value (Per Serving)
- Calories: 280
- Protein: 4g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Sugars: 25g
Conclusion
This Mary Berry Simnel Cake is rich, fruity, and full of spice, with the added sweetness of marzipan that everyone loves. It’s a perfect cake for Easter or any special occasion when you want to treat your family and friends to something delicious. It’s easy to make, and the combination of flavors will have everyone asking for seconds!
