Jamie Oliver Simnel Cake Recipe [Tips & Tricks]

I still remember the first time I tried a Simnel Cake. It was during a chilly Easter afternoon at a friend’s family gathering. The cake was dense, packed with rich fruits, and topped with a smooth layer of marzipan. The warmth from the spices and sweetness of the marzipan felt like a cozy hug in dessert form. That day, Jamie Oliver’s version came up in conversation, and I was curious-how did he bring his own magic to such a traditional treat?

Simnel Cake is a classic British Easter cake, rich with dried fruits and a distinct marzipan layer. It’s more than just dessert; it’s a symbol of celebration and tradition. Jamie Oliver’s take respects that history but adds his own twist, making it accessible and delicious for home bakers.

Jamie Oliver’s Simnel Cake Recipe

Jamie’s Simnel Cake is a love letter to the original but with a freshness that’s totally his style. His recipe brings together deep flavors and a beautiful presentation. What makes it stand out? It’s the balance – the cake is moist without being too heavy, fruity but not overly sweet, and the marzipan adds a delicate, nutty finish.

Here’s the magic you’re about to recreate:

• Dense, moist fruit cake base packed with citrus zest and warming spices.
• Layers of soft marzipan baked inside and a smooth crown of marzipan on top.
• A perfect Easter centerpiece or a special treat for any occasion.

Ingredients Needed

I always find that having the right ingredients on hand makes or breaks a baking adventure. For Jamie’s Simnel Cake, here’s your lineup:

• Mixed dried fruits (sultanas, currants, raisins) – 400g
• Glacé cherries, chopped – 100g
• Orange zest and juice – freshly grated and squeezed
• Lemon zest and juice – freshly grated and squeezed
• Ground almonds – 100g (for that moist, nutty texture)
• Plain flour – 200g
• Baking powder – 1 tsp
• Soft brown sugar – 200g
• Butter – 200g, softened
• Eggs – 3 large
• Ground cinnamon and mixed spice – 1 tsp each (warming and fragrant)
• Almond extract – a splash (optional but adds a lovely depth)
• Marzipan – 350g (for layering inside and topping the cake)
• Apricot jam – for glazing

Every ingredient has its purpose – from the zesty citrus to the warming spices and buttery base. The dried fruits soak up flavor and add texture, while the marzipan brings that signature sweetness and almond richness.

How To Make Jamie Oliver’s Simnel Cake

Let me tell you, making this cake feels like a joyful ritual. The kitchen fills with amazing smells, and you can’t help but smile watching it take shape.

1. Prepare your fruit: Soak the mixed dried fruits and chopped cherries in the orange and lemon juice. This plumps them up, making them juicy and flavorful.
2. Mix dry ingredients: In a bowl, sift together the flour, baking powder, spices, and ground almonds.
3. Cream butter and sugar: Beat the softened butter and brown sugar until fluffy and light.
4. Add eggs: Crack in the eggs one at a time, mixing well after each addition. Add the almond extract here if you’re using it.
5. Combine wet and dry: Fold the flour mixture into the butter and sugar mix gently. Then fold in your soaked fruits, making sure they’re evenly distributed.
6. Prepare marzipan: Roll out half the marzipan to fit the cake tin base.
7. Layer and bake: Pour half the batter into the lined cake tin, then lay the marzipan sheet over it. Pour the remaining batter on top and smooth out.
8. Bake: Cook in a preheated oven (around 160°C/320°F) for about 2 hours or until a skewer comes out clean.
9. Top with marzipan: Roll out the remaining marzipan into a circle for the top. Once the cake cools, brush it with warmed apricot jam and gently press the marzipan on top.
10. Brown the marzipan: Use a grill or kitchen blowtorch to brown the marzipan for that classic toasted look.

Patience is key, but the process is incredibly satisfying.

Ingredient Science Spotlight

Ever wonder why marzipan works so well in Simnel Cake? Marzipan is a simple mix of ground almonds and sugar. Almonds contain natural oils, which help keep the cake moist. Plus, the sugar in marzipan caramelizes beautifully when browned, creating a golden, slightly crisp topping.

The dried fruits soaked in citrus juice do more than just add flavor. The acidity softens the fruits, releasing their sugars and making them juicier, which then seeps into the cake during baking. This keeps the cake tender and rich.

Baking powder acts as a gentle lift agent. It’s essential in this dense cake to prevent it from becoming too heavy, giving it a light crumb despite all the fruit.

Expert Tips

From my experience and Jamie’s hints, here’s how to get your Simnel Cake perfect every time:

• Soak your fruits overnight if you have time. It amps up flavor and juiciness.
• Don’t overmix the batter. Fold gently to keep the cake tender.
• Use fresh spices. Ground cinnamon and mixed spice lose potency over time.
• Check your oven temperature. Simnel Cakes bake low and slow. If your oven runs hot, tent with foil to prevent burning.
• Marzipan browning: Watch carefully when toasting marzipan-it goes from perfect to burnt quickly.
• Store well: Keep the cake in an airtight container for up to a week. Flavors develop and improve with time.

Recipe Variations

If you want to tweak Jamie’s Simnel Cake for your taste or dietary needs, here are some fun ideas:

• Nut-Free: Swap ground almonds for ground oats or oat flour and use nut-free marzipan alternatives.
• Vegan: Replace butter with vegan margarine and use flax eggs instead of chicken eggs.
• Spice it up: Add a pinch of ground ginger or nutmeg for a warmer spice profile.
• Citrus Twist: Try using lime zest or even a splash of grapefruit juice for a fresh twist.
• Alcohol boost: Soak fruits in rum, brandy, or sherry instead of citrus juice for a boozy adult version.

Each variation gives a fresh spin while keeping the soul of the cake intact.

Final Words

Baking Jamie Oliver’s Simnel Cake isn’t just about the end result; it’s about the process-the mixing, the smells, the patience, and the final golden-brown marzipan top. It’s a chance to connect with tradition and make it your own. Sharing this cake with loved ones adds another layer of joy and celebration.

FAQs

What Is Simnel Cake?

Simnel Cake is a traditional British fruitcake topped with marzipan. It’s often made for Easter.

What Ingredients Do I Need For Jamie Oliver’s Simnel Cake?

You’ll need mixed dried fruit, butter, sugar, eggs, flour, baking powder, ground almonds, spices, and marzipan.

Can I Make Jamie Oliver’s Simnel Cake Without Marzipan?

Marzipan is essential to a traditional Simnel Cake, but you could try substituting it with a different type of nut paste if you prefer.

How Long Does It Take To Make Jamie Oliver’s Simnel Cake?

It takes around 3 hours in total, including prep and baking time.

How Do I Store Jamie Oliver’s Simnel Cake?

Store it in an airtight container at room temperature. It lasts for about 5-7 days.

Can I Freeze Jamie Oliver’s Simnel Cake?

Yes, you can freeze it! Just make sure to wrap it well before freezing, and it should stay good for up to 3 months.

How Thick Should The Marzipan Layer Be On The Simnel Cake?

The marzipan should be about 1/4 inch thick on both the top and in the middle of the cake.

What’s The Best Way To Decorate Jamie Oliver’s Simnel Cake?

You can decorate it with 11 marzipan balls around the top to represent the apostles, leaving out Judas.

Can I Use A Different Dried Fruit In The Simnel Cake?

Yes, you can swap dried fruits like raisins or sultanas for other fruits like apricots or cranberries.

Can I Make Jamie Oliver’s Simnel Cake Ahead Of Time?

Yes, this cake actually improves with time, so making it a few days ahead is a great idea.