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River Cottage Simnel Cake

River Cottage Simnel Cake
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River Cottage celebrates seasonal, traditional British cooking, and Simnel cake fits perfectly into that philosophy.

Simnel cake is a classic British fruit cake traditionally made around Easter. What makes it unique? A layer of marzipan baked into the middle and a second layer on top, usually decorated with eleven marzipan balls representing the apostles.

Ingredients

Scale

For the Fruit Base

  • 1 cup raisins

  • 1 cup sultanas

  • ½ cup currants

  • ½ cup mixed candied peel

  • Zest of 1 orange

  • 2 tablespoons fresh orange juice

Quality note: Use plump, moist dried fruit. If it feels dry, soak it briefly in warm juice before using.

For the Cake Batter

  • 1 cup unsalted butter, softened

  • 1 cup light brown sugar

  • 4 large eggs

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 2 tablespoons milk

For the Marzipan Layer & Topping

  • 400g marzipan (about 14 oz), divided

  • 2 tablespoons apricot jam (for glazing)

Instructions

Step 1: Prepare the Fruit

Preheat your oven to 170°C (340°F). Grease and line a deep 8-inch round cake tin.

In a bowl, combine raisins, sultanas, currants, candied peel, orange zest, and juice. Let the mixture sit for 10–15 minutes to soften slightly.

Step 2: Cream Butter and Sugar

In a large bowl, beat softened butter and brown sugar until pale and fluffy. This step builds structure and lightness. Take your time here.

Step 3: Add Eggs Gradually

Add eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a spoonful of flour to stabilize it.

Step 4: Fold in Dry Ingredients

Sift together flour, baking powder, cinnamon, nutmeg, and salt. Gently fold into the batter. Add milk to loosen the mixture slightly.

Stir in the soaked fruit evenly.

Step 5: Add the Marzipan Middle

Spoon half of the batter into the prepared tin and smooth the top.

Roll out one-third of the marzipan into a circle slightly smaller than the tin. Place it on top of the batter.

Cover with remaining batter and smooth carefully.

Step 6: Bake Slowly

Bake for 75–90 minutes. If the top browns too quickly, cover loosely with foil.

The cake is ready when a skewer inserted into the sponge (not the marzipan layer) comes out clean.

Allow to cool completely in the tin.

Step 7: Decorate the Top

Warm the apricot jam and brush it over the top of the cake.

Roll out another third of marzipan and place it on top. Shape the remaining marzipan into eleven small balls and arrange around the edge.

For a traditional finish, lightly toast the marzipan under a grill until golden.

Find it online: https://britishrecipes.uk/river-cottage-simnel-cake/