Simnel Cake

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5 from 2 votes

A lovely Easter fruit cake with marzipan layers and topped with 11 symbolic marzipan balls.

Prep Time30

Cook Time2 45

Total Time3 15

Course: Dessert

Cuisine: Australian, British

Keyword: simnel cake

Servings: servings

Calories: 143kcal

Author: Libby Hakim

Equipment

20cm (approx) round springform cake tin
baking paper

Ingredients

500 grams marzipan
2 tablespoons icing sugar (to roll out marzipan) (powdered/confectioners' sugar)
250 grams butter
1 cup caster sugar (superfine sugar) (220 grams)
4 eggs
2 ½ cups plain flour (all purpose flour) (340 grams)
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
3 ½ cups mixed fruit (375 grams)
½ cup glace cherries, halved (120 grams)
1 lemon (rind only)
½ orange (rind only)
ribbon and store-bought flower icing decorations (to decorate)

Instructions

Grease and line the cake tin and pre-heat oven to 150 degrees celsius.
Break marzipan into three equal pieces (166-167 grams each).
For two of the marzipan pieces, roll each piece out (on baking paper dusted with icing sugar) into a circle that will just fit into the round cake tin. Use the tin as a template to cut the shape. You should have two marzipan rounds.
For the second marzipan round (which will sit on top of the cake), crimp the edges of the round by using your thumb to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.
Break the remaining marzipan into 11 equal pieces (15 grams) and roll into balls. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs to mixture, one at a time, beating after each addition.
Sift flour, baking powder and spices together and stir into mixture.
Fold in mixed fruit, glace cherries, and rind.
Pour half of the mixture into the prepared cake tin and use a spatula to even out the mixture. Cover with one of the marzipan rounds.
Pour rest of the mixture into the cake tin and smooth out evenly.
Bake for 2 hours.
Reduce oven temperature to 130 degrees celsius and bake for another half an hour.
Take cake from the oven and add second marzipan round to the top of the cake. Place the 11 marzipan balls around the edges of the cake, pushing down gently so they "stick".
Return the cake to the oven for 10-15 minutes to allow the marzipan to cook and brown a little. If the marzipan doesn't start to brown after 10 minutes, switch oven to grill for 2-5 minutes (but keep an eye on how quickly the marzipan starts to brown).
Allow the cake to cool in the tin.
Once cooled, decorate with a ribbon and icing flowers (as pictured) if desired.

Notes

Storing:

It should last for up to a few weeks if stored in a cool place in an airtight container.

Keep in mind it is a light fruit cake with no alcohol, so won't store like a traditional Christmas Cake.

Freezing:

It will freeze for up to 6 months. Wrap well before freezing.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

The ribbon I've used here is lace and simply stuck to the edges of the un-iced fruit cake.

You can also use some marzipan or fondant as a "glue" to stick the edges of the ribbon together or fasten the ribbon to the cake.

Nutrition