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Easter Simnel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This traditional Easter Simnel Cake is a rich, moist fruit cake layered with marzipan that celebrates the arrival of spring. Infused with citrus zest, raisins, cranberries, and a blend of dried fruits and nuts, this cake is perfect for festive gatherings. The cake is baked to golden perfection, topped with apricot jam, and finished with hand-rolled marzipan balls representing the eleven apostles, delivering both a flavorful and symbolic Easter treat.

Ingredients

Cake

  • 1 cup unsalted butter (softened to room temperature)
  • 1 cup light brown sugar (packed)
  • 4 large eggs (at room temperature)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 cup raisins
  • 1/2 cup cranberries
  • 1/2 cup mixed dried fruits and nuts

Topping and Garnish

  • 1 cup apricot jam
  • 18 ounces marzipan
  • 1/4 cup dried apricots (chopped)

Marzipan Mixture

  • 2 cups almond flour (from blanched almonds)
  • 1 3/4 cups powdered sugar
  • 1 teaspoon almond extract
  • 2 tablespoons water (or orange juice)
  • 1 tablespoon corn syrup (optional)
  • pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
  2. Prepare the pan: Gently grease a bundt cake pan with baking spray or butter to ensure the cake releases easily after baking, then set it aside.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, then set this mixture aside.
  4. Beat butter and sugar: In a large bowl, beat the softened butter and light brown sugar together until the mixture is fluffy and smooth, creating a light base for the cake.
  5. Add eggs and flavorings: Incorporate the eggs one at a time into the butter-sugar mixture, whisking thoroughly after each. Then mix in the lemon juice, vanilla extract, lemon zest, and orange zest, beating to combine all flavors evenly. Remember to scrape the sides and bottom of the bowl to mix fully.
  6. Combine wet and dry ingredients: Add the flour mixture to the wet ingredients in two additions, beating after each to form the cake batter without overmixing.
  7. Incorporate dried fruits and nuts: Stir in the raisins, cranberries, mixed dried fruits, and nuts evenly throughout the batter to distribute the flavor and texture.
  8. Fill the pan: Transfer the completed batter into the prepared bundt cake pan, spreading it evenly to avoid air pockets.
  9. Bake the cake: Place the pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
  10. Cool the cake: Allow the baked cake to cool in the pan for about 30 minutes. Then invert it carefully onto a serving dish and let it cool completely to room temperature.
  11. Prepare apricot jam topping: Microwave the apricot jam for 30 seconds, stir well, then microwave again briefly until spreadable. Spread the jam evenly over the cooled cake's surface. For best results, refrigerate the cake for 30 minutes to let the jam set.
  12. Make marzipan mixture: In a bowl, combine almond flour, powdered sugar, and a pinch of salt. Stir in water (or orange juice), almond extract, and corn syrup (optional) until you achieve a smooth, pliable marzipan dough. Adjust by adding a teaspoon of water if too dry or more powdered sugar if too sticky.
  13. Shape marzipan: Roll the marzipan dough and divide it into eleven equal pieces. Shape each piece into a ball to symbolize the eleven apostles and arrange them on top of the cake.
  14. Alternative marzipan decoration: Alternatively, roll out the marzipan into a disk that fits the cake's top, cut a hole in the center to mirror the bundt shape, then gently press it onto the cake’s surface for a traditional look.
  15. Garnish and serve: Decorate the top of the cake with chopped dried apricots for color and texture. Slice and enjoy this festive Easter treat!

Notes

  • Ensure all ingredients, particularly butter and eggs, are at room temperature to achieve the best batter consistency.
  • The marzipan can be made ahead and stored wrapped in plastic wrap at room temperature.
  • Using corn syrup in the marzipan helps with smoothness and pliability but is optional.
  • If you prefer, orange juice can substitute water in the marzipan mixture for added citrus flavor.
  • This cake stores well covered in the refrigerator for up to 5 days and can be served chilled or at room temperature.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Find it online: https://ivysrecipes.com/easter-simnel-cake-recipe/