Easter British Simnel Cake

Simnel Cake is an English dessert, with a strong symbolic value, typical of the Easter tradition, just like hot cross buns . Of medieval origin, it is usually made and then served at the end of Easter lunch. The base is similar to a fruit cake, an Anglo-Saxon dessert rich in spices and candied fruit, and the decoration is with marzipan or almond paste.

To bring it to the table, you just need to work the butter with sugar and eggs, then add the flour, sifted with the yeast, and then incorporate spices, candied fruit, raisins and lemon zest; pour the mixture obtained into a 20 cm diameter mold and then cook in a static oven for about 2 hours.

With a soft consistency and a spicy note, the cake, once cooked, is ready to be decorated with marzipan, made by mixing almond flour with powdered sugar, egg white and almond flavoring. A delicious and scenic dessert, ideal to enjoy during the Easter holidays, at the end of the meal or as an afternoon break accompanied by a citrus infusion.

What is a Simnel Cake? Origins and History

Simnel cake is a traditional British dessert with deep roots in medieval history, typically enjoyed during the Easter season. Its origins are linked to the custom of baking a rich fruit cake made with spices and dried fruit, which was often served as a treat after Lent. The cake's association with Easter is reflected in its symbolism and its role in festive meals, making it a perfect dessert for concluding the holiday feast. Various regional versions exist, sometimes featuring two layers of marzipan, and the cake has remained a beloved tradition for generations.

What is The Meaning Behind Simnel Cake?

Simnel cake is rich in symbolism, especially linked to Easter. The eleven marzipan balls on top represent the twelve apostles, excluding Judas, symbolizing loyalty and faith. Traditionally, the cake marks the end of Lent, celebrating the resurrection of Christ. Its rich fruit base and marzipan layers reflect the abundance and joy of the season.

Why Does a Simnel Cake Have 11 Balls?

The cake is distinctively decorated with marzipan, and most notably, it features eleven marzipan balls on top, representing the apostles, excluding Judas.

Is Simnel The Same as Christmas Cake?

Simnel cake and Christmas cake are similar in that both are rich fruitcakes made with dried fruits, spices, and marzipan. However, they differ in timing and decoration. Simnel cake is traditionally eaten at Easter and features eleven marzipan balls on top, while Christmas cake is associated with Christmas and often decorated with festive themes like holly. Simnel cake also has a lighter, less dense texture compared to the more indulgent Christmas cake.

What Does Simnel Cake Taste Like?

Simnel cake has a rich, fruity flavor with a spiced base, often featuring ingredients like dried currants, raisins, and sultanas. The marzipan layers add a sweet, almondy taste, balancing the fruitiness. The texture is moist and slightly dense, with the marzipan giving it a unique sweetness that complements the cake’s richness.

Can I Make Simnel Cake Ahead of Time?

Yes, simnel cake can be made ahead of time. In fact, it often improves in flavor after a few days, as the ingredients have time to meld together.

Does Simnel Cake Freeze Well?

Yes, simnel cake freezes well. You can freeze it before or after decorating with marzipan. Just wrap it tightly in plastic wrap and foil, and store it in an airtight container or freezer bag. It can be frozen for up to 3 months, and when ready to serve, simply thaw it at room temperature.

How to Store Simnel Cake

Leftover simnel cake should be stored in an airtight container to keep it fresh. It can be kept at room temperature for up to a week or refrigerated for longer storage. Make sure to wrap the cake tightly to prevent it from drying out.

How to Make Simnel Cake

In a large bowl pour the cubed soft butter.

Add the muscobado sugar and mix well with an electric whisk.

Add the eggs, a little at a time, beating with the whisks.

At the end you should obtain a frothy mixture.

In a separate bowl, sift the flour and the baking powder.

Combine the spices.

Pour the flour into the liquid mixture of eggs, butter and sugar.

Mix well with the whisk.

Flavor with the grated lemon zest.

Combine the candied fruit and raisins and mix well.

Pour the mixture into a 20cm diameter cake tin, lined with parchment paper, and level the surface well; then bake at 340°F/170°C, in static mode and on the lower shelf of the oven, and cook for approximately 2 hours.

Now take care of the marzipan: place the almond flour in a plate.

Add the powdered sugar and mix well.

Pour the almond flavoring.

Combine the egg white.

Mix all the ingredients well.

You should get a soft and smooth dough. Wrap it in cling film and leave to rest in the fridge for an hour.

Divide the marzipan dough in two.

Roll out one part and form a 20cm diameter disc.

With the other part, form 11 equal balls.

Remove the cake from the oven and let it cool, then level the surface with a serrated knife.

Brush with the previously melted jam.

Gently arrange the marzipan disc.

Decorate with the 11 balls, wetting the base where the ball will rest with a little water.

Bake for 5 minutes in grill mode at maximum temperature.

Enjoy!