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Hairy Bikers Simnel Cake

Hairy Bikers Simnel Cake
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A rich, spiced fruit cake layered with marzipan, traditionally baked for Easter. This version features a moist crumb from ground almonds, warm spices, and a toasted marzipan topping that creates a beautiful caramelized finish.

Ingredients

Scale
  • For the Fruit Mixture:
  • 1 cup golden raisins
  • 1 cup dried currants
  • 1/2 cup candied mixed peel, finely chopped
  • 1/2 cup glacé cherries, quartered
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • Zest of 1 large orange, finely grated
  • Zest of 1 large lemon, finely grated
  • 1/2 cup fresh orange juice
  • For the Cake Batter:
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup ground almonds (almond meal)
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • For Assembly and Topping:
  • 14 oz ready-to-use marzipan, divided
  • 2 tbsp apricot jam, warmed and sieved
  • 1 large egg yolk, beaten (for egg wash)

Instructions

  1. Place the golden raisins, currants, candied peel, glacé cherries, butter, brown sugar, cinnamon, nutmeg, allspice, orange zest, lemon zest, and orange juice in a medium saucepan. Stir over low heat until the butter has completely melted and the sugar is dissolved. This gentle heating plumps the fruit and infuses it with the spices and citrus. Remove from heat, cover, and let cool completely to room temperature, about 1 hour; this prevents the eggs from scrambling when added later.
  2. Preheat your oven to 300°F / 150°C. Grease a 7-inch round, deep cake pan and line the bottom and sides with a double layer of parchment paper, ensuring the paper extends 1 inch above the rim. This low, slow temperature is crucial for even baking without drying out the edges of this dense cake.
  3. Once the fruit mixture is completely cool, beat the 2 large eggs in a small bowl until just combined. Pour the eggs into the cooled fruit mixture and stir vigorously until fully incorporated. The mixture will be quite wet; this is correct.
  4. Sift the all-purpose flour, baking powder, and fine sea salt directly over the fruit mixture. Add the ground almonds. Using a large metal spoon or spatula, fold the dry ingredients into the wet mixture until just combined and no pockets of flour remain. Overmixing will develop gluten and make the cake tough.
  5. Weigh your marzipan. Set aside 7 oz for the internal layer and topping. Roll out the remaining 7 oz of marzipan on a surface lightly dusted with confectioners’ sugar to a circle just slightly smaller than your cake pan’s diameter, about 6.5 inches.
  6. Spoon half of the cake batter into the prepared pan and smooth the surface with the back of a spoon. Carefully place the rolled marzipan circle on top, gently pressing it down to eliminate any air pockets. This creates the signature hidden marzipan layer.
  7. Spoon the remaining cake batter over the marzipan layer, spreading it evenly to cover completely. The pan will be quite full. Bake on the middle rack of the preheated oven for 1 hour and 45 minutes. The cake is done when a skewer inserted into the center comes out clean, the top is firm to the touch, and it has pulled away slightly from the sides of the pan.
  8. Remove the cake from the oven and let it cool in the pan for 30 minutes. Then, carefully turn it out onto a wire rack, peel away the parchment paper, and let it cool completely. Cooling in the pan first prevents collapse.
  9. Once the cake is completely cool, brush the top with the warmed, sieved apricot jam. This acts as a glue for the final marzipan layer. Roll out the reserved 7 oz of marzipan to a circle the same diameter as the top of the cake and place it on top, smoothing it down.
  10. Divide the remaining marzipan into 11 equal balls (representing the 11 faithful apostles, excluding Judas). Arrange them evenly around the outer edge of the cake, pressing them gently to adhere to the marzipan topping.
  11. Preheat your broiler (grill) to a medium-high setting. Brush the top marzipan layer and the 11 balls lightly with the beaten egg yolk. Place the cake under the broiler, watching constantly, for 1-3 minutes until the marzipan is toasted to a deep golden brown. Alternatively, use a chef’s torch for precise browning. This step adds flavor and visual appeal.
  12. Let the cake stand for at least 1 hour after browning to allow the marzipan to set before serving. For best flavor and texture, wrap the cooled cake in parchment and foil and store for 2-3 days before slicing; this allows the flavors to mature.

Notes

Storage: Once completely cooled, wrap the cake tightly in parchment paper and then foil. Store in an airtight container at cool room temperature for up to 2 weeks. The flavors improve over time. For longer storage, it can be frozen for up to 3 months. Thaw overnight at room temperature while still wrapped to prevent condensation. Reheating is not necessary; serve at room temperature.

Nutrition

Keywords: simnel cake, hairy bikers simnel cake, Easter cake, fruit cake with marzipan, traditional British cake, spiced fruit cake, almond cake, holiday baking, marzipan cake, festive dessert, Easter dessert, boiled fruit cake

Find it online: https://britishrecipes.uk/hairy-bikers-simnel-cake/