Mary Berry Easter Simnel Cake Recipe [Tips & Tricks]

If you’re looking for a delicious and show-stopping dessert to celebrate Easter, you absolutely should try Mary Berry’s Easter Simnel Cake recipe!

Mary Berry, the queen of British baking, has perfected this traditional cake, which combines rich fruit cake layers with the perfect blend of spices, finished off with a beautiful marzipan topping. Not only does it taste amazing, but it’s also steeped in tradition, making it a perfect treat to bring to your holiday table. Whether you’re an experienced baker or a beginner, Mary Berry’s recipe makes the whole process fun and accessible, ensuring a beautiful, delicious cake to impress friends and family alike.

Mary Berry Easter Simnel Cake Recipe

Ingredients Needed

To bake Mary Berry’s classic Easter Simnel Cake, you’ll need a delightful blend of ingredients that come together to create the perfect balance of sweetness, richness, and spice. Here’s a breakdown of what you’ll need:

1. Butter (unsalted): The key to any good cake is its fat, and for a Simnel cake, unsalted butter is used to create a soft, rich crumb. It helps provide moisture while keeping the cake light and fluffy.

2. Caster Sugar: This fine sugar dissolves quickly in the batter, ensuring a smooth texture. It adds sweetness without any graininess, which is essential in a cake like this.

3. Eggs: Eggs bind the ingredients together and give the cake structure. They also contribute to the cake’s moisture and richness. Mary Berry typically uses large eggs in her recipes.

4. Self-raising Flour: This type of flour is essential in achieving the light and airy texture of a Simnel cake. It already contains baking powder, so it helps the cake rise without additional leavening agents.

5. Ground Almonds: Ground almonds add richness and a slight nutty flavor to the cake. They also contribute to the dense, slightly crumbly texture typical of Simnel cakes.

6. Mixed Dried Fruit: Raisins, currants, sultanas, and sometimes even glacé cherries make up the mix of dried fruit that gives this cake its sweetness and texture. The fruit also adds a touch of tartness that complements the spices.

7. Ground Spices (Cinnamon, Nutmeg, Cloves): These are the aromatic spices that provide warmth and depth of flavor. Cinnamon and nutmeg are the primary spices in this cake, giving it a seasonal, comforting aroma and taste.

8. Milk: Milk helps to bring the ingredients together into a smooth batter. It also contributes to the cake’s moisture and soft texture.

9. Marzipan: This almond-based paste is an essential element of the Simnel cake. A layer of marzipan is placed in the middle of the cake, and another is added on top, creating that characteristic almond flavor.

10. Golden Syrup or Honey: To coat the top and help the marzipan brown beautifully, you’ll need a bit of golden syrup or honey. This gives the top layer a lovely gloss and helps the marzipan to crisp up when baked.

11. Fresh Eggs for Decoration: To give your cake a classic finish, 11 marzipan balls are placed on top to represent the 11 apostles (excluding Judas). These are formed from marzipan and arranged in a decorative pattern on the top of the cake.

Equipment Needed

Mary Berry’s Easter Simnel Cake requires a few essential pieces of equipment to ensure that everything goes smoothly during the baking process. Here’s what you’ll need:

1. 9-inch Round Cake Tin: The traditional size for a Simnel cake, this round cake tin allows for even baking, which is crucial for a dense, fruit-filled cake. Be sure to grease and line it with baking parchment to prevent sticking.

2. Mixing Bowls: You’ll need several mixing bowls to prepare the batter, combine the dry ingredients, and mix the wet ingredients. A large bowl for the cake batter and a smaller bowl for the marzipan are helpful.

3. Electric Hand Mixer or Stand Mixer: While you can mix everything by hand, using an electric mixer saves time and energy, especially for creaming the butter and sugar together. It ensures that the mixture is light and fluffy before adding the other ingredients.

4. Wooden Spoon or Spatula: For folding the flour and dried fruit into the batter, a wooden spoon or silicone spatula is essential. This helps you mix everything thoroughly without overworking the batter.

5. Rolling Pin: This will be necessary to roll out the marzipan to the right thickness for the layers. Rolling it out evenly ensures a smooth, professional finish.

6. Sharp Knife: You’ll need a sharp knife for slicing the marzipan and cutting the cake into pieces. It’s also handy for scoring the marzipan on top of the cake before baking to create a decorative effect.

7. Baking Parchment: To ensure your cake doesn’t stick to the tin, lining it with baking parchment is crucial. This also makes it easier to remove the cake from the tin once it’s baked.

8. Cooling Rack: Once the cake is baked, you’ll need a cooling rack to allow air to circulate around the cake as it cools, helping it set without becoming soggy.

How To Make Mary Berry’s Easter Simnel Cake

Making Mary Berry’s Simnel Cake is a delightful process that fills your kitchen with the sweet smell of Easter spices. Here’s how to go about it:

1. Preheat the Oven: Start by preheating your oven to 150°C (300°F) for a slow, even bake. This lower temperature ensures that the cake cooks through without burning the outside.

2. Prepare the Cake Tin: Grease a 9-inch round cake tin and line it with parchment paper. This is especially important for a fruitcake, as the fruit can sometimes make the cake sticky and difficult to remove without parchment.

3. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and caster sugar until the mixture becomes light and fluffy. You can do this using an electric mixer or by hand with a wooden spoon.

4. Add Eggs and Dry Ingredients: Add the eggs one at a time, mixing well after each addition. In a separate bowl, sift together the self-raising flour, ground almonds, and the spices (cinnamon, nutmeg, and cloves). Gradually fold the dry ingredients into the wet mixture, along with the milk.

5. Fold in the Dried Fruit: Stir in the mixed dried fruit and any other additions, like glacé cherries or chopped nuts, ensuring they are evenly distributed through the batter.

6. Layer of Marzipan: Divide the batter in half. Place half of it into the prepared cake tin and smooth it out. Roll out a thin layer of marzipan on a lightly floured surface and cut it to the size of the cake tin. Place this layer of marzipan over the batter before adding the second half of the batter on top.

7. Bake: Place the cake in the oven and bake for about 2 to 2.5 hours, or until a skewer inserted into the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with foil to prevent burning.

8. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes before transferring it to a cooling rack to cool completely.

9. Top with Marzipan: Roll out another layer of marzipan to cover the top of the cake. Brush the surface with a little golden syrup or honey, then place the marzipan on top. Use your fingers to crimp the edges and create a slight dome.

10. Decorate: Roll small balls of marzipan and place them around the top of the cake to form a ring. These represent the 11 apostles. Finally, you can use a blowtorch to lightly brown the marzipan, or place the cake under the grill for a few minutes, keeping a close eye on it to prevent burning.

Expert Tips

1. Soak the Fruit: For an even more indulgent cake, soak your dried fruit in a little brandy, rum, or tea for several hours or overnight. This adds depth of flavor and helps the fruit stay moist.

2. Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps the ingredients blend together smoothly, creating a fluffier batter.

3. Slow Baking is Key: Don’t rush the baking process. A low and slow bake ensures a moist, well-cooked cake without drying out the edges.

4. Test for Doneness: Always test the cake with a skewer or toothpick to check if it’s fully baked. If the skewer comes out clean, the cake is ready; if it has batter on it, return it to the oven for another 10-15 minutes.

5. Decorating with Marzipan: Be careful not to overbake the marzipan when browning it. A light, golden finish is ideal, so watch it closely under the grill or with a blowtorch.

Mary Berry’s Easter Simnel Cake is a beautiful, rich, and satisfying treat that brings together the best of traditional British baking with seasonal ingredients. The combination of dried fruit, warm spices, and marzipan creates a cake that’s as delightful to look at as it is to eat.

By following these detailed instructions and expert tips, you’ll be able to create a showstopper for your Easter table, filled with the flavors and aromas that make this cake so special. Whether you’re celebrating Easter or simply indulging in a delicious homemade cake, this Simnel cake is sure to be a hit!.

Easy Recipe Variations For Mary Berry’s Easter Simnel Cake

Mary Berry’s iconic Easter Simnel Cake is a beloved British tradition, packed with fruity flavors, a rich texture, and adorned with symbolic marzipan decorations. While the traditional recipe is a favorite, there are countless ways to personalize and tweak it to your taste. Here are some easy variations to try:

1. Spiced Simnel Cake

   If you love warming spices, consider adding a blend of cinnamon, nutmeg, and allspice to the fruit mixture. This adds a cozy, comforting touch to the cake, enhancing the fruity flavors and bringing out the cake’s richness. A teaspoon of mixed spice or a pinch of ground ginger can elevate the depth of flavor even more.

2. Chocolate Simnel Cake

   For those who enjoy chocolate, try folding in some cocoa powder or even a handful of chocolate chips into the batter. This variation is especially appealing to younger bakers or those with a strong chocolate preference. Pairing the chocolate with a bit of orange zest or a dash of espresso creates a sophisticated flavor profile that balances the sweetness.

3. Citrus Twist

   While Mary Berry’s recipe often calls for dried fruit, adding citrus zest to the batter can lend a fresh, tangy flavor that cuts through the richness of the cake. Lemon, orange, or even a little lime zest can add brightness to the cake, making it feel lighter and perfect for springtime. You can also soak the dried fruit in citrus juice for an even more pronounced citrus taste.

4. Vegan Simnel Cake

   For those avoiding animal products, creating a vegan version of the Simnel Cake is surprisingly easy. Simply substitute the eggs and butter with plant-based alternatives.

   A common swap is using flaxseeds or chia seeds combined with water as an egg replacer, and plant-based butter or vegetable oil as the fat. You can also opt for dairy-free marzipan to ensure the whole cake is completely vegan-friendly.

5. Gluten-Free Simnel Cake

   Making this classic cake gluten-free is a simple substitution of the flour. Use a gluten-free all-purpose flour blend, or a combination of almond flour and rice flour for a slightly nutty flavor.

   Be sure to also check the marzipan and other ingredients to ensure they are free from gluten. A light dusting of gluten-free powdered sugar for decoration can help maintain the festive feel.

6. Boozy Simnel Cake

   For an adult twist, try soaking the dried fruits in a splash of brandy, rum, or even sherry overnight before mixing them into the batter. The alcohol will infuse the cake with a deep, complex flavor, making it even more indulgent. This variation is perfect for those who enjoy rich, boozy desserts that pair well with a glass of wine or a cup of strong coffee.

7. Nuts and Seeds

   Incorporating some crushed nuts, such as almonds or pecans, into the batter or as a topping can provide a satisfying crunch. For added texture and flavor, you could also sprinkle a few seeds like sunflower or pumpkin seeds on top of the marzipan layer before baking. This will give the cake an extra dimension and an appealing visual contrast with the smooth marzipan.

Best Practices To Store Leftovers

The Simnel Cake’s dense, moist texture makes it perfect for storing, and it actually improves in flavor after a few days. However, to preserve its quality and freshness, it’s important to follow a few key best practices:

1. Cool Properly Before Storing

   Allow your cake to cool completely before storing it. This helps avoid condensation forming inside the container, which could lead to sogginess or mold. Let it sit at room temperature for several hours, or overnight, if possible.

2. Wrap Well

   For optimal freshness, wrap the Simnel Cake tightly in a layer of parchment paper or wax paper, followed by a layer of plastic wrap or foil. This double-layer wrapping will help maintain moisture while keeping air out, which can dry out the cake.

3. Store in an Airtight Container

   Place the wrapped cake in an airtight container to avoid exposure to air and humidity. The airtight seal will also help prevent the cake from absorbing other odors from the fridge or pantry.

   If you’re storing it at room temperature, it will stay fresh for up to 5 days. If you plan on storing it for a longer period, refrigeration is recommended.

4. Refrigeration

   If you’re not planning to eat your Simnel Cake within a few days, store it in the fridge. This is especially important if your cake contains fresh marzipan or dairy products, which could spoil faster at room temperature. Keep it wrapped and in an airtight container, where it should last for up to two weeks.

5. Freezing for Later

   Simnel Cake can also be frozen for long-term storage. To freeze, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn.

   For best results, slice the cake into individual portions before freezing so you can easily thaw just the amount you need. When you’re ready to enjoy it, let the cake thaw at room temperature for several hours or overnight.

What Goes Well With Easter Simnel Cake

Simnel Cake is a rich and indulgent treat, often enjoyed during Easter celebrations, and its sweet, spiced flavors pair well with various beverages and accompaniments. Here are some ideas for pairing the cake to create a balanced and delightful spread:

1. Tea

   There’s nothing quite like a warm cup of tea alongside a slice of Simnel Cake. The richness of the cake pairs perfectly with the tannins in a good black tea, like Earl Grey, English Breakfast, or Darjeeling. A floral or fruity tea, such as a jasmine or a berry blend, can also complement the sweetness and the subtle spice of the cake.

2. Coffee

   For a more robust flavor, serve your Simnel Cake with a freshly brewed cup of coffee. The bitterness of the coffee contrasts nicely with the sweetness of the cake, balancing the overall taste experience. A latte or cappuccino, with its creamy texture, also works well, especially if you enjoy marzipan’s almond notes blending with the smooth coffee flavor.

3. Fruit Compote or Jam

   Pairing the cake with a fruit compote can enhance the fruity undertones in the cake. Consider serving it with a dollop of homemade berry compote, stewed apples, or even a tangy rhubarb jam. The acidity of the fruit helps cut through the richness, creating a refreshing contrast.

4. Cheese

   While unusual for a cake, some savory cheese can pair surprisingly well with Simnel Cake. A mild cheddar, goat cheese, or a creamy brie could complement the sweet and spiced flavors, especially when served alongside some crackers or crusty bread. A tangy cream cheese frosting could also serve as a decadent addition.

5. Wine

   For a sophisticated pairing, a glass of dessert wine can elevate the cake’s indulgence. A late-harvest Riesling, a sweet Madeira, or a glass of Prosecco can bring out the complex fruit flavors in the cake. If you prefer a red wine, something light and fruity, such as a Pinot Noir, can pair well with the cake’s richness without overpowering the taste.

Conclusion

Mary Berry’s Easter Simnel Cake is more than just a dessert; it’s a symbol of springtime, tradition, and festive celebration. Its rich history, along with the symbolism of the eleven marzipan balls representing the apostles (minus Judas), makes it a perfect treat to enjoy during Easter.

By experimenting with different variations, such as adding spices, chocolate, or citrus, you can easily make the cake your own. Whether you stick to the classic recipe or get creative, there’s no wrong way to enjoy this iconic cake.

When it comes to leftovers, following proper storage techniques can keep your cake fresh for days, allowing you to enjoy it beyond the holiday. And, with so many beverage and food pairings to complement it-whether you prefer tea, coffee, or a glass of wine-your Simnel Cake will always have a place in your celebration.

FAQs

What Is A Simnel Cake?

A Simnel cake is a traditional British fruitcake that is typically made for Easter. It is rich in dried fruits, such as raisins and currants, and is decorated with marzipan. The cake is usually topped with 11 marzipan balls, which represent the 11 apostles of Jesus (excluding Judas).

How Does Mary Berry’s Easter Simnel Cake Differ From Other Recipes?

Mary Berry’s Easter Simnel cake recipe uses a balanced combination of fruits and spices, and includes the classic marzipan layers both inside the cake and as a topping. Her method ensures the cake is moist and flavorful, with a perfectly golden, slightly caramelized marzipan topping.

Can I Make Mary Berry’s Simnel Cake Ahead Of Time?

Yes, you can make Mary Berry’s Simnel cake in advance. In fact, the flavors tend to improve over time as the cake settles. It can be made up to a week before Easter and stored in an airtight container to maintain freshness.

What Are The Key Ingredients For Mary Berry’s Simnel Cake?

The key ingredients for Mary Berry’s Simnel cake include mixed dried fruits (like raisins, currants, and sultanas), butter, sugar, eggs, flour, baking powder, mixed spices, and marzipan. Additionally, you’ll need some golden syrup or honey to help bind the ingredients together.

How Long Does Mary Berry’s Simnel Cake Need To Bake?

Mary Berry’s Simnel cake typically requires about 2 hours to bake at 150°C (300°F). However, baking times may vary depending on your oven, so it’s best to check the cake by inserting a skewer into the center-if it comes out clean, the cake is done.

Do I Need To Use Marzipan In Mary Berry’s Simnel Cake?

Yes, marzipan is a key element in Mary Berry’s Simnel cake. It is layered inside the cake and also used as a topping. The marzipan adds a sweet, nutty flavor that complements the rich fruitcake perfectly.

Can I Substitute Marzipan With Another Ingredient In Mary Berry’s Simnel Cake?

While marzipan is essential to a traditional Simnel cake, you could substitute it with fondant if you’re unable to find marzipan. However, this will change the flavor and texture of the cake, so it’s best to stick with marzipan if you want an authentic taste.

How Do I Decorate Mary Berry’s Simnel Cake?

Mary Berry’s Simnel cake is decorated with a layer of golden-brown marzipan on top, and 11 marzipan balls arranged in a circle. These marzipan balls symbolize the 11 apostles (excluding Judas). The top can also be lightly browned with a blowtorch or under a grill for a perfect finish.

What Type Of Fruit Should I Use For Mary Berry’s Simnel Cake?

The traditional fruits for Mary Berry’s Simnel cake are a mix of sultanas, currants, raisins, and sometimes candied peel. The dried fruits should be of high quality for the best flavor and texture. You can also soak the fruit in a little rum or tea for extra richness.

Can I Use A Different Pan Size For Mary Berry’s Simnel Cake?

Yes, you can use a different pan size for Mary Berry’s Simnel cake, but the baking time will likely vary. A smaller pan may bake faster, while a larger pan may require more time. Always check the cake with a skewer to ensure it is fully cooked.