How long does simnel cake keep for?

Unlike traditional Christmas cakes that cure for months, this Easter simnel cake is a light fruitcake. It is generally made a few days before serving. Store it in an airtight container at room temperature for up to one week for the best flavor. The marzipan can become a little sticky after decorating, so it's best to add the decorations just before serving.

How many balls go on a simnel cake?

Traditionally, you add 11 balls of marzipan on a simnel cake to represent Jesus' 11 true disciples (excluding Judas).

Why is simnel cake eaten at Easter?

This cake has a long history that stems from medieval times (or even earlier). It was traditionally offered on Mothering Sunday, which falls halfway through Lent. On this day, domestic servant girls returned home to visit their Mother Church and families. Since this was halfway through the Lenten fast, the high-calorie cake was an especially nice treat! The recipe has varied over the centuries, and Mothering Day has turned into Mother's Day, but the cake continues to be enjoyed as a traditional Easter treat.

Simnel Cake

Description

Simnel Cake is a traditional Easter fruit cake that is light and citrusy with two layers of marzipan which adds a delicious nutty flavor. Unlike the rich, boozy fruitcakes of winter, this Easter cake recipe is a homemade fruit cake with lots of orange zest and tropical dried fruits. It's the perfect celebration of spring and a delicious centerpiece for your Easter table right next to those Hot Cross Buns and our favorite Easter desserts.

Ingredients

2 cups (340 grams) dried fruit mix
3/4 cups (170 grams) glacé mix
3 tablespoons (45 grams) orange juice (can sub with grand marnier or other dark liquor)
1 ½ cups (180 grams) all purpose flour
1/2 cup (50 grams) almond flour
1 teaspoon cinnamon
1 teaspoon mixed spice or pumpkin spice
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (227 grams) unsalted butter, softened
1 cup (220 grams) brown sugar
zest of 1 orange
4 large eggs, at room temperature
400 grams marzipan, divided into thirds
1/2 cup (170 grams) apricot jam, warmed

Other:

cooking spray (for lining cake pan)
confectioners' sugar (for rolling marzipan)

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Instructions

Make the batter:

In a medium mixing bowl, mix together the dried fruit mix, glace mix, and orange juice. Cover with plastic wrap and place in the fridge for at least 3 hours (or preferably overnight) to allow the fruit to soak in the liquid.
Preheat the oven to 300F and prepare an 8-inch deep cake pan with cooking spray and line with parchment paper.
In a medium mixing bowl, whisk together the flour, almond flour, cinnamon, spice blend, baking powder, and salt, until well-combined. Set aside.
In a large mixing bowl, beat together the butter, brown sugar, and orange zest, with an electric hand mixer for 4-5 minutes, or until very fluffy and pale. Beat in the eggs, incorporating each egg before adding the next, then continue to beat for an additional minute after all of the eggs have been added.
Add in the dry ingredients to the batter, and beat again until smooth and combined. Finally, add in the soaked fruit and glace mix and fold into the batter. Set batter aside.
Lightly dust a clean work surface with confectioners’ sugar (or use wax or parchment paper). Roll 1/3 of the marzipan into a circle that is approximately 7-inches in diameter.

Assemble and bake:

Add half of the cake batter to the prepared cake pan, top with the marzipan round, then top with the remainder of the cake batter.
Place the cake into the oven to bake for 2 to 2 ½ hours, or until an inserted toothpick comes out clean. After the cake is done baking, remove it from the pan, and allow it to cool on a baking rack until at room temperature.

Add topping:

When the cake is fully cooled, roll out another 1/3 of the marzipan into an 8-inch circle. Brush the top of the cake with the warm apricot jam, then place the marzipan circle on top. Use your fingers to create a fluted design, if you wish.
Split the remaining marzipan into 11 equal sized pieces. Roll each piece in between your hands to create perfectly round balls. Then, brush the bottom of each ball with a small amount of apricot jam, and place each on top of the cake, creating a border of marzipan balls around the cake.
Use a blow torch to caramelize the top of each marzipan ball for extra decoration.

Notes

How to store: Feel free to make your simnel cake several days before Easter to allow the flavors to mingle and come together. It does not need to be aged for months like traditional Christmas fruitcakes and will last approximately one week in an airtight container at room temperature. I recommend adding the marzipan decorations the day you serve the cake to prevent them from drying out or becoming sticky from the moisture in the cake.

How to freeze: For longer storage, you can freeze the simnel cake. This is best to do without the marzipan topping. Chill the cake completely in the fridge, then wrap it in several layers of plastic wrap. It will freeze well for several months. Thaw the cake in the fridge before decorating and serving like normal. The flavor is best when the cake is at room temperature, so give it some time to warm up a bit after thawing.

Prep Time: 25 minutes
Wait Time: 3 hours
Cook Time: 2 hours 30 minutes
Category: Cake
Method: Bake
Cuisine: British