Anna Louise If there is one cake that belongs to Easter the way Christmas cake belongs to December, it is simnel cake. It is one of Britain’s oldest and most beloved celebration bakes — a rich, spiced fruit cake with a hidden layer of marzipan baked right through the middle, topped with more marzipan and eleven golden balls representing the apostles.
It is a cake with history, with tradition, and with an absolutely wonderful flavour that makes it worth baking well beyond the Easter season.
This Mary Berry simnel cake recipe is faithful to that tradition — a beautifully moist, deeply spiced fruit cake that is every bit as impressive to look at as it is to eat.
Whether you are baking it for Easter Sunday, for a spring celebration, or simply because you love a proper British fruit cake with marzipan, this is the recipe to use.
What Is Simnel Cake and Why Does It Have 11 Balls on Top?
Simnel cake is a traditional British fruit cake associated with Easter and, historically, with Mothering Sunday. It is distinguished by two things: a layer of marzipan baked into the middle of the cake, and a layer of marzipan on top decorated with eleven marzipan balls.
The eleven balls represent the eleven faithful apostles of Jesus — Judas Iscariot, who betrayed Jesus, is excluded, which is why there are eleven rather than twelve. The marzipan balls are traditionally toasted under a grill until lightly golden, giving the finished cake a beautiful, slightly burnished appearance.
Beyond the symbolism, the practical effect of the marzipan layer through the middle is wonderful — it keeps the cake incredibly moist, adds a sweet almond flavour that works beautifully with the spiced fruit, and gives you a gorgeous surprise when you cut the first slice.
Ingredients for Mary Berry Simnel Cake
For the Fruit Cake
- 175g unsalted butter, softened
- 175g light muscovado sugar
- 3 large eggs, at room temperature
- 200g plain flour
- 1 tsp baking powder
- 1½ tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 350g mixed dried fruit (sultanas, raisins, currants)
- 75g glacé cherries, halved, rinsed and dried
- 50g mixed peel
- Zest of 1 unwaxed lemon
- Zest of 1 unwaxed orange
- 2 tbsp brandy or fresh orange juice
For the Marzipan
- 500g good-quality marzipan (shop-bought is perfectly fine — I use it every time)
To Finish
- 2 tbsp apricot jam, warmed and sieved
- 1 egg, beaten (for glazing the marzipan balls)
How to Make Mary Berry Simnel Cake — Step by Step
Step 1 — Prepare Your Tin and Oven
Preheat your oven to 150°C / 130°C fan / Gas 2. Grease a deep 20cm round cake tin and line the base and sides with a double layer of baking parchment. As with any fruit cake, the double lining protects the outside of the cake during the longer bake.
Step 2 — Prepare the Marzipan Layers
Divide the marzipan into three equal portions. Take one portion and roll it out on a surface lightly dusted with icing sugar into a circle approximately 20cm in diameter — the same size as your tin. Set this aside — it will go in the middle of the cake. Set the second portion aside for the top layer. Divide the remaining third into eleven equal pieces and roll each one into a smooth ball. Set all of these aside.
Step 3 — Cream the Butter and Sugar
Beat the softened butter and muscovado sugar together with an electric hand whisk for four to five minutes until pale, light, and fluffy. The muscovado sugar takes a little longer to cream than caster sugar — keep going until the mixture is genuinely light and the sugar has mostly dissolved into the butter.
Step 4 — Add the Eggs
Add the eggs one at a time, beating well after each addition. Add a tablespoon of flour if the mixture looks like it might curdle — this is particularly common with muscovado sugar batters and is nothing to worry about.
Step 5 — Fold in the Flour and Spices
Sift the plain flour, baking powder, mixed spice, cinnamon, and nutmeg into the bowl. Fold gently with a large spatula until just combined.
Step 6 — Add the Fruit, Zest and Brandy
Add the mixed dried fruit, glacé cherries, mixed peel, lemon zest, orange zest, and brandy or orange juice. Fold everything together until the fruit is evenly distributed throughout the batter.
Step 7 — Assemble the Cake With the Marzipan Layer
Spoon half the batter into the prepared tin and level it out. Place the rolled marzipan circle directly on top of the batter, pressing it down very gently so it sits flat and even. Spoon the remaining batter on top of the marzipan and level the surface carefully. This is the hidden marzipan layer that makes simnel cake so distinctive and so wonderful.
Step 8 — Bake
Bake on the middle shelf for 2 to 2½ hours. Check at the 2-hour mark — a skewer inserted into the centre should come out clean. If the top is browning too quickly, cover loosely with baking parchment. Leave the cake to cool completely in the tin before turning out.
Step 9 — Add the Marzipan Top
Once the cake is completely cold, brush the top generously with the warmed, sieved apricot jam. Roll out the second portion of marzipan into a 20cm circle and lay it on top of the cake, pressing it down gently. Crimp the edges with your fingers or a fork if you like — this is the traditional look.
Arrange the eleven marzipan balls evenly around the top edge of the cake. Brush the marzipan top and the balls lightly with beaten egg.
Step 10 — Toast the Marzipan
Place the decorated cake under a hot grill or use a kitchen blowtorch to toast the marzipan top and balls until lightly golden and just starting to colour in places. Keep a close eye on it under the grill — it can catch and burn very quickly. This toasting step is what gives a simnel cake its beautiful, traditional finish.
My Top Tips for the Perfect Mary Berry Simnel Cake
Roll the middle marzipan layer to exactly the right size. Use your cake tin as a template — place it on the rolled marzipan and cut around it for a perfect circle. A marzipan layer that is too small will leave the edges of the cake without that wonderful middle layer; too large and it will push up the sides and look uneven when cut.
Make sure the cake is completely cold before adding the marzipan top. Adding marzipan to a warm cake causes it to melt and slide. Completely cold — I usually leave it overnight — gives you clean, sharp edges and a marzipan layer that sits perfectly.
Sieve the apricot jam before brushing. Whole pieces of apricot in the jam create bumps under the marzipan and make it sit unevenly. Warm it gently in a small saucepan and push it through a sieve for a perfectly smooth, sticky glaze.
Keep a close eye on the grill. Marzipan has a high sugar content and goes from beautifully golden to burnt very quickly under a hot grill. Stay right there while it is toasting and remove it the moment the balls and top are lightly golden. A kitchen blowtorch gives you more control and is my preferred method.
Make your eleven balls the same size. Roll each one between your palms with equal pressure. If you want them perfectly uniform, weigh the marzipan before dividing it — divide the total weight by eleven and weigh each ball individually. It sounds fussy but the finished cake looks so much more professional for it.
Serving Suggestions
Simnel cake is traditionally served as it is — sliced at the table, usually after Easter Sunday lunch. It is rich enough that thin slices are more than satisfying. A cup of Earl Grey tea alongside is particularly lovely. It also keeps so well that it makes a wonderful gift, wrapped in cellophane and tied with a ribbon.
How to Store Mary Berry Simnel Cake
At room temperature: Wrap in baking parchment and foil and store in a cool, dry place for up to 2 weeks. The flavour deepens and improves over the first few days.
In the fridge: The marzipan top can become slightly sweaty in the fridge — room temperature storage is better for this cake.
In the freezer: Freeze without the marzipan top and decoration for up to 3 months. Add the marzipan top fresh once defrosted.
Mary Berry Simnel Cake
Ingredients
Method
- Preheat oven to 150°C / 130°C fan / Gas 2. Double-line a deep 20cm round tin.
- Divide marzipan into thirds. Roll one third into a 20cm circle for the middle layer. Roll another third into a 20cm circle for the top. Roll remaining third into 11 equal balls.
- Beat butter and muscovado sugar for 4–5 minutes until pale and fluffy.
- Add eggs one at a time, beating well. Add flour if mixture curdles.
- Sift in flour, baking powder, and spices. Fold gently.
- Add dried fruit, cherries, mixed peel, zests, and brandy. Fold until evenly distributed.
- Spoon half the batter into the tin. Place marzipan circle on top. Add remaining batter and level.
- Bake for 2–2½ hours until skewer comes out clean. Cool completely in tin.
- Brush top with apricot jam. Place marzipan circle on top and crimp edges. Arrange 11 balls around the edge.
- Brush marzipan and balls with beaten egg. Toast under a hot grill or with a blowtorch until lightly golden.
Notes
Use your cake tin as a template to cut a perfect marzipan circle. Ensure cake is completely cold before adding marzipan top. Sieve apricot jam before brushing for a smooth finish. Watch the grill closely when toasting — marzipan burns quickly. Stores wrapped at room temperature for up to 2 weeks.
Frequently Asked Questions About Mary Berry Simnel Cake
Can I use homemade marzipan instead of shop-bought?
Absolutely — homemade marzipan is wonderful and gives a slightly softer, fresher flavour. Simply combine equal weights of ground almonds and icing sugar with enough egg white to bring it together into a smooth, pliable dough. However, good shop-bought marzipan is perfectly excellent for this recipe and is what most bakers use.
Why does my marzipan layer sink during baking?
This usually happens if the marzipan layer is too thick or if the batter beneath it was too loose. Make sure the bottom layer of batter is levelled and firm before placing the marzipan on top, and keep the marzipan circle to a reasonable thickness — about 5mm is ideal.
Can I make simnel cake without alcohol?
Yes — replace the brandy with fresh orange juice. The cake will be slightly lighter in flavour but still absolutely delicious.
How far in advance can I make simnel cake?
The fruit cake base can be made up to 2 weeks in advance and stored wrapped in parchment and foil. Add the marzipan top and decoration on the day you plan to serve it, or the day before.
Can I add royal icing on top of the marzipan?
Traditionally simnel cake has marzipan only — no royal icing. The toasted marzipan is the signature finish. However, if you prefer a fully iced version for a celebration, a thin layer of royal icing over the marzipan top (leaving the balls visible) looks very elegant.
