Easy Easter Cake Recipe (Simnel Cake)

By Bigger Bolder Baking · 180 min

Ingredients

Instructions

1. Simmer the dried fruit, glace cherries, brandy, and orange and lemon zest and juice over medium-low heat, then take off the heat, cover, and let stand, stirring now and then, until cool and the liquid is absorbed (about 1 hour).
2. Preheat the oven to 325°F (160°C). Butter an 8-inch springform pan and line its base with two layers of parchment.
3. Roll out half the marzipan on sugared surface to 1/4 inch thick and cut an 8-inch circle. Repeat with the other half. Set aside with the rest of the marzipan.
4. Beat the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
5. Add the eggs one at a time, scraping the bowl occasionally.
6. Combine the flour, ground almonds, mixed spice, baking powder and salt, then gradually mix into the butter mixture.
7. Fold in the cooled fruit and any remaining liquid.
8. Pour half the batter into the pan, lay one marzipan circle on top, then pour over the remaining batter.
9. Bake for 60 to 75 minutes, until a wooden skewer comes out clean. Cool in the pan for 20 minutes, then move to a wire rack to cool completely.
10. Brush the cake top with apricot jam and place the second marzipan circle on top, crimping the edges if you like.
11. Divide the remaining marzipan into 11 equal balls. Brush the cake edge with egg wash, arrange the balls evenly around the edge, and brush the balls with more egg wash.
12. Set the broiler to high, place the cake on a baking sheet and broil for 1 to 2 minutes until toasted, watching closely and removing as soon as the marzipan starts to caramelize.
13. Let cool before slicing.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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EggLemonBrown sugarAlmondOrangeCherryJamDried fruit