Simnel Cake Recipe

Name: Simnel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g butter, softened, plus extra for greasing; 250 g plain flour, plus a little extra; 1 teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon; 1 unwaxed lemon, juice and zest of; 100 g glace cherries, halved; 50 g chopped mixed candied peel; 175 g sultanas; 175 raisins; 125 g currants; 175 g golden caster sugar (superfine sugar); 4 medium eggs, lightly beaten and brought to room temperature; 3 tablespoons milk; icing sugar, to dust (confectioner's sugar); 200 g almond paste (marzipan); yellow food coloring; 350 g almond paste; 1 tablespoon apricot jam, warmed; 3 -4 fresh african violets

Servings: persons

175 g butter, softened, plus extra for greasing
250 g plain flour, plus a little extra
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 unwaxed lemon, juice and zest of
100 g glace cherries, halved
50 g chopped mixed candied peel
175 g sultanas
175 raisins
125 g currants
175 g golden caster sugar (superfine sugar)
4 medium eggs, lightly beaten and brought to room temperature
3 tablespoons milk
icing sugar, to dust (confectioner's sugar)
200 g almond paste (marzipan)
yellow food coloring
350 g almond paste
1 tablespoon apricot jam, warmed
3 -4 fresh african violets

1
Preheat oven to 150 degrees Celsius Grease and line a 20 cm round deep cake tin with double thickness of baking (parchment) paper.
2
Sift flour, nutmeg, cinnamon, and a pinch of salt into a bowl. Stir in the zest, cherries, peel, sultanas, raisins, and currants.
3
Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little extra flour if the mixture begins to curdle. Add the flour and fruit mix and milk and mix to a soft dropping consistency. Spread just over half of the mixture in the tin.
4
On a surface dusted with icing sugar, roll out 200 g almond paste to a 19 cm circle. Place on top of the mixture in the tin. Spoon in the rest of the mixture. Level the top and make a slight dent in the centre. Bake for 2 3/4 hours, or until golden and a skewer inserted into the centre comes out clean. Cool in the tin.
5
For the decoration, dust the work surface with icing sugar. Knead a little yellow colouring into 350 g almond paste, then cut off 50 g and set aside. Roll out the remainder into a 20 cm circle. Brush the top of the cake with the jam and put the almond paste on top. Crimp the edges.
6
Take the remaining almond paste and divide into 5 pieces. Dust your hands with icing sugar and roll each piece into an egg shape. Arrange on the cake with the violets.

1638

kcal

Calories

113

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 175 g butter, softened, plus extra for greasing, 250 g plain flour, plus a little extra, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cinnamon, and more.

Yes, Simnel Cake 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.

Simnel Cake

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