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Mary Berry's simnel cake is the ultimate traditional Easter bake — rich fruit cake layered with marzipan and topped with eleven marzipan balls.

Mary Berry Simnel Cake

Mary Berry's simnel cake is the ultimate traditional Easter bake — rich fruit cake layered with marzipan and topped with eleven marzipan balls.
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Prep Time 40 minutes
Cook Time 2 hours
Cooling Time 1 hour
Total Time 3 hours 40 minutes
Servings: 11 Slices
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Fruit Cake:
  • 175 g unsalted butter softened
  • 175 g light muscovado sugar
  • 3 large eggs room temperature
  • 200 g plain flour
  • 1 tsp baking powder
  • 1½ tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 350 g mixed dried fruit
  • 75 g glacé cherries halved, rinsed and dried
  • 50 g mixed peel
  • Zest of 1 unwaxed lemon
  • Zest of 1 unwaxed orange
  • 2 tbsp brandy or orange juice
  • Marzipan:
  • 500 g marzipan
  • To Finish:
  • 2 tbsp apricot jam warmed and sieved
  • 1 egg beaten

Method
 

  1. Preheat oven to 150°C / 130°C fan / Gas 2. Double-line a deep 20cm round tin.
  2. 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.
  3. Beat butter and muscovado sugar for 4–5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well. Add flour if mixture curdles.
  5. Sift in flour, baking powder, and spices. Fold gently.
  6. Add dried fruit, cherries, mixed peel, zests, and brandy. Fold until evenly distributed.
  7. Spoon half the batter into the tin. Place marzipan circle on top. Add remaining batter and level.
  8. Bake for 2–2½ hours until skewer comes out clean. Cool completely in tin.
  9. Brush top with apricot jam. Place marzipan circle on top and crimp edges. Arrange 11 balls around the edge.
  10. 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.
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