Traditional Simnel Cake with Apricot Jam and Marzipan Topping

How to Make Traditional Simnel Cake with Apricot Jam and Marzipan Topping

1. 1

   Step 1: Preheat and cream butter with sugar

   Preheat the oven to 325°F (160°C) and line and grease a 9-inch (23 cm) springform or deep round cake tin. Beat the softened butter and caster sugar until pale and fluffy, then add the eggs one at a time, mixing well after each addition. Fold in the lemon zest to brighten the batter.

   For this step

   • 1 cupUnsalted butter, softened
   • 1 cupCaster (superfine) sugar
   • 4 largeLarge eggs
   • 1 tbspLemon zest
2. 2

   Step 2: Combine dry ingredients and fruit

   Lightly fold the self-raising flour, ground almonds and mixed spice into the wet mixture until almost combined. Gently stir in the mixed dried fruit so it is evenly distributed, taking care not to overmix the batter.

   For this step

   • 2 cupsSelf-raising flour
   • 1 cupGround almonds
   • 2 1/2 cupsMixed dried fruit (currants, sultanas, chopped glace cherries)
   • 1 tspMixed spice
   
3. 3

   Step 3: Bake the cake until set

   Spoon the batter into the prepared tin, level the top, and bake in the preheated oven for about 75–90 minutes, or until a skewer inserted near the center comes out clean. If the top browns too quickly, cover loosely with foil for the final part of baking. Remove from oven and allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
   
4. 4

   Step 4: Split, jam and add a marzipan middle

   When the cake is completely cool, carefully slice it horizontally into two even layers with a long serrated knife. Warm the apricot jam briefly so it is spreadable, then brush a thin layer onto the cut face of the bottom half and place a rolled disc of marzipan (about one-quarter of the total marzipan) on top to form the traditional middle layer. Replace the top half of the cake and press gently to sandwich.

   For this step

   • 1/3 cupApricot jam (warmed and sieved if desired)
   
5. 5

   Step 5: Finish with marzipan topping and bake/grill

   Roll out the remaining marzipan to a circle slightly smaller than the cake top and brush the cake top with a little warmed apricot jam to help it stick. Place the marzipan on top and either return the cake to a low oven for 8–12 minutes or use a hot grill (broiler) for 2–4 minutes to lightly brown the marzipan — watch carefully to avoid burning. Shape small marzipan balls (traditionally eleven) and arrange them on top; you can toast them briefly under the grill if desired.
   
6. 6

   Step 6: Rest and serve

   Allow the cake to cool to room temperature so the jam sets and the marzipan firms before slicing. Store in an airtight container at room temperature for up to a week, or freeze slices for longer storage.

1. Preheat the oven to 325°F (160°C) and line and grease a 9-inch (23 cm) springform or deep round cake tin. Beat the softened butter and caster sugar until pale and fluffy, then add the eggs one at a time, mixing well after each addition. Fold in the lemon zest to brighten the batter.
2. Lightly fold the self-raising flour, ground almonds and mixed spice into the wet mixture until almost combined. Gently stir in the mixed dried fruit so it is evenly distributed, taking care not to overmix the batter.
3. Spoon the batter into the prepared tin, level the top, and bake in the preheated oven for about 75–90 minutes, or until a skewer inserted near the center comes out clean. If the top browns too quickly, cover loosely with foil for the final part of baking. Remove from oven and allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
4. When the cake is completely cool, carefully slice it horizontally into two even layers with a long serrated knife. Warm the apricot jam briefly so it is spreadable, then brush a thin layer onto the cut face of the bottom half and place a rolled disc of marzipan (about one-quarter of the total marzipan) on top to form the traditional middle layer. Replace the top half of the cake and press gently to sandwich.
5. Roll out the remaining marzipan to a circle slightly smaller than the cake top and brush the cake top with a little warmed apricot jam to help it stick. Place the marzipan on top and either return the cake to a low oven for 8–12 minutes or use a hot grill (broiler) for 2–4 minutes to lightly brown the marzipan — watch carefully to avoid burning. Shape small marzipan balls (traditionally eleven) and arrange them on top; you can toast them briefly under the grill if desired.
6. Allow the cake to cool to room temperature so the jam sets and the marzipan firms before slicing. Store in an airtight container at room temperature for up to a week, or freeze slices for longer storage.