Simnel cake with Homemade Marzipan

Ingredients

Ingredients:

Marzipan Ingredients: (This makes enough marzipan for two Simnel cakes)

450g ground almonds

450g icing sugar

2 tsp Sweet almond extract

1 egg white

Simnel cake Ingredients:

100g (4 oz) red or natural glacé cherries

225g (8 oz) softened butter

225g (8 oz) light muscovado sugar

4 large eggs

225g (8 oz) self-raising flour

225g (8 oz) sultanas

100g (4 oz) currants

50g (2 oz) chopped candied peel

grated rind of 2 lemons

2 level tsp ground mixed spice

For the filling and topping:

450 g (1 lb) almond paste or marzipan - divide into three

2 tbsp apricot jam

1large egg, beaten, to glaze

Simnel cake with Homemade Marzipan

We’ve gone for a traditional Simnel cake this Easter and it’s safe to say everyone at BakeryBits HQ is rather fond of a good fruit cake.

For me, this one is just about irresistible, largely thanks to the generous layer of sweet almond marzipan baked through the centre and finished on top. It adds a soft, moist richness that cuts beautifully through the spiced fruit cake. Fruit cakes can sometimes lean towards the dry side, but this recipe avoids that entirely.

The fruit is evenly distributed through a light, gently spiced sponge, giving you flavour in every slice without it feeling heavy. And, of course, we’ve made our own marzipan. Homemade marzipan is fresher, softer and more balanced in sweetness, without the unnecessary additives often found in shop-bought versions.

Finished in the traditional way with 11 marzipan balls to represent the apostles (minus Judas), this is a classic Easter bake that feels both celebratory and comforting.

Marzipan is sometimes referred to as almond paste, though in traditional British baking the two can differ slightly in sweetness and texture - here we're in the marzipan camp!

Method:

For the Marzipan: (This makes enough marzipan for two Simnel cakes)

Sift the icing sugar into a large bowl and mix in the ground almonds. Make a well in the centre.
In a separate bowl, mix the egg white with the almond extract and pour into the well. Cut the dry ingredients into the wet using a palette knife or pastry knife until the mixture starts to come together. You may need to add a few teaspoons of water at this point.
Lightly dust the work surface with icing sugar, then knead the marzipan briefly with your hands until smooth. Don’t overwork it, as the paste can become greasy. Add a little more icing sugar if it seems too wet. Shape into a ball, wrap well and refrigerate until ready to use. This can be made up to 2 days in advance or freeze half for another bake later on.

For the Cake:

Preheat and Prepare: Preheat the oven to 150°C/ Fan 130°C/Gas 2. Grease a 20cm (8in) deep round cake tin and line the base and sides with baking paper. A proper lining helps protect this long-baking fruit cake and keeps the edges beautifully even.
Make the batter: Cut the cherries into quarters, place in a sieve and rinse under running water to remove excess syrup. Drain well, then dry thoroughly on kitchen paper - this helps prevent them sinking during baking.
Measure all the remaining cake ingredients into a large mixing bowl and beat well until evenly combined. Spoon half of the mixture into the prepared tin and level the surface.
Marzipan 1: Take one-third of the Marzipan and roll it out into a circle the same size as the tin. Carefully place it over the cake mixture, creating that classic hidden marzipan layer. Spoon the remaining cake mixture on top and gently level the surface.
Bake and cool: Bake in the preheated oven for about 2½ hours, until well risen, evenly browned and firm to the touch. This is a slow bake, which allows the fruit to plump and the flavours to develop fully.
If the top begins to brown too quickly, cover loosely with foil after 1 hour. Leave to cool in the tin for 10 minutes, then turn out, peel away the parchment and allow to cool completely on a cooling rack.
Marzipan 2: Once fully cooled, brush the top with a little warmed apricot jam to help the marzipan adhere. Roll out another third of the marzipan to fit the top of the cake and press it firmly down. I like to crimp the edges with my thumb and index finger, making a wavy edge. You could also cut a pattern on the edge before placing it on the cake if you wish it to be more intricate.
Marzipan 3: Shape the remaining Marzipan into 11 equal balls. Lightly brush a small amount of apricot jam onto the base of each ball, then arrange them evenly around the edge of the cake, pressing gently so they stick. Place the cake under a hot grill until the marzipan turns golden brown. Alternatively, use a blowtorch to colour specific areas for a more controlled finish. Keep a close eye on it - it colours quickly.