Lisa Faulkner's simnel cake recipe

Name: Lisa Faulkner's simnel cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg (2.2lbs) raisins; 175 g (6.2oz) glace cherries, halved; 50 g (1.8oz) ground almonds; 125 g (4.4oz) currants; 300 g (10.6oz) plain flour; 1 tsp grated nutmeg; 0.5 tsp mixed spice; 0.25 tsp ground cinnamon; 300 g (10.6oz) soft margarine; 300 g (10.6oz) caster sugar; 6 eggs; 2 tbsp brandy; 1 cup melted apricot jam, for glazing; 500 g (17.6oz) ground almonds; 250 g (8.8oz) caster sugar; 250 g (8.8oz) icing sugar, plus extra for dusting; 2 eggs; 0.5 tsp almond essence; 0.5 tsp vanilla extract; 1 tsp lemon juice

Servings: persons

1 kg (2.2lbs) raisins
175 g (6.2oz) glace cherries, halved
50 g (1.8oz) ground almonds
125 g (4.4oz) currants
300 g (10.6oz) plain flour
1 tsp grated nutmeg
0.5 tsp mixed spice
0.25 tsp ground cinnamon
300 g (10.6oz) soft margarine
300 g (10.6oz) caster sugar
6 eggs
2 tbsp brandy
1 cup melted apricot jam, for glazing
500 g (17.6oz) ground almonds
250 g (8.8oz) caster sugar
250 g (8.8oz) icing sugar, plus extra for dusting
2 eggs
0.5 tsp almond essence
0.5 tsp vanilla extract
1 tsp lemon juice

1
Preheat the oven to 140C/120C fan/gas 1.
2
Line a 23 cm round cake tin with greaseproof paper (top and sides).
3
Put the raisins, cherries, ground almonds and currants in a large mixing bowl.
4
Add the flour, nutmeg, mixed spice, ground cinnamon, margarine and sugar and beat everything together with a hand-held electric mixer or by hand with a wooden spoon.
5
Add the eggs, beating in one at a time.
6
Add a teaspoon (or 2!)
7
of brandy and mix well.
8
Leave to rest while you make the marzipan.
9
For the marzipan: beat all of the ingredients together in a bowl until it comes together in a smooth dough.
10
Wrap in cling film and store in an airtight container until you are ready to assemble your cake.
11
To assemble the simnel cake, roll out the marzipan on a surface lightly dusted with icing sugar to about 1 cm thick.
12
Cut out 2 circles the same size as the cake tin.
13
Then, with the leftover marzipan, shape 11 little balls about 3 cm in diameter and then 1 slightly bigger ball.
14
Pour half of the cake mixture into the prepared tin and smooth the surface.
15
Top with one of the marzipan discs.
16
Then pour in the rest of the cake mixture.
17
Bake in the preheated oven for about 3 hours.
18
Leave it to cool in the tin, then turn it out onto a wire rack to cool completely.
19
Brush the top of the cake with apricot jam and cover with the other marzipan disc.
20
Dip the balls in a little of the jam and place them around the cake, finishing with the big one in the middle.
21
Preheat the grill, then put the cake under to just brown the top - keep an eye on it as it will brown quickly (about 1 minute).
22
Alternatively, use a cook's blowtorch.

2136

kcal

Calories

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 kg (2.2lbs) raisins, 175 g (6.2oz) glace cherries, halved, 50 g (1.8oz) ground almonds, 125 g (4.4oz) currants, and more.

Yes, Lisa Faulkner's simnel cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!