Name: Easter Simnel Cake Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: British
Ingredients: 125g self-raising flour; 125g softened butter; 125g golden caster sugar; 2 large eggs; 1 tsp mixed spice; 250g mixed dried fruit; 50g chopped candied peel; 1 lemon, zest grated; 200g marzipan; 1 tbsp apricot jam

How To Make Easter Simnel Cake

Cake always makes every feast better. After all, it’s a classic sweet treat that kids and adults alike are able to enjoy. Why not try it out for your Easter Sunday festivity? If you’re sold on the idea, you’ll love these Easter cake recipes! This collection caters to all kinds of celebrations. For something more quaint and rustic, serve up a sugar-dusted pound cake. Or, make a carrot-shaped dirt cake for a dessert that’s equally as tasty as it is fun!

Preparation: 30 minutes

Cooking: 2 hours

Total: 2 hours and 30 minutes

Serves:

Ingredients

125g self-raising flour
125g softened butter
125g golden caster sugar
2 large eggs
1 tsp mixed spice
250g mixed dried fruit
50g chopped candied peel
1 lemon, zest grated
200g marzipan
1 tbsp apricot jam

Instructions

Preheat the oven to 160°C. Grease and line a 7-inch cake tin with baking parchment.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
Stir in the remaining flour, mixed spice, dried fruit, candied peel, and lemon zest until well combined.
Pour half of the cake mixture into the prepared tin and level the surface.
Roll out 100g of marzipan and place it on top of the cake mixture.
Spoon the remaining cake mixture on top and level the surface.
Bake in the preheated oven for 1 hour and 30 minutes or until a skewer inserted into the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Roll out the remaining marzipan and cut it into a circle to fit the top of the cake. Brush the top of the cake with apricot jam and place the marzipan circle on top.
Use the leftover marzipan to shape 11 small balls and arrange them around the edge of the cake.
Optional: Use a kitchen blowtorch to lightly toast the marzipan.
Serve and enjoy!