Simnel Easter Cake

Simnel Cake pinit

It is fruity, packed with flavor, and widely eaten in the UK, Ireland, and other countries with patterns of migration from them, associated with Easter. It is distinguished by a layer of marzipan in the middle and one on top, and a set of eleven marzipan balls, representing 11 Apostles. Definitely one of my new favorites!

Simnel Easter Cake

Prep Time 20 min Cook Time 90 min Total Time 1 hr 50 mins Servings: 12


For the filling and topping:


  1. Roll 11 small marzipan balls weighing 15 - 18 grams each.

  2. Divide the remaining marzipan into 2 and roll each out into a 20cm-diameter circle, place on parchment and keep aside.

  3. Pre-heat the oven to 140°C. Grease a 20 cm (8") deep cake round with non stick spray and line the base and sides with baking parchment.

  4. Cream the butter and the sugar until light and fluffy and add the eggs one at a time, beating well after each addition.

  5. Sieve together the flour, almond flour, baking powder, spices and the salt. Mix it gently into the egg mixture.

  6. Add the dried fruit to the batter and mix well.

  7. Spoon half of the batter into the prepared cake tin, cover with one of the marzipan circles and spoon over the rest of the batter.

  8. Smooth the top and make an indentation in the centre that cuts through the marzipan layer to let steam out.

  9. Bake until a skewer comes out clean – about 1.5 - 2hours.

  10. Cool completely in the pan and then turn it out onto a serving plate.

  11. Melt the apricot jam in the microwave and brush the top of the cake with the melted apricot jam.

  12. Place the last marzipan circle on top of the apricot jam.

  13. Brush the cake lightly with egg wash and arrange the 11 balls on top of the cake. Brush the marzipan balls with egg wash too.

  14. Place the cake under a hot grill for about 1 to 2 minutes until the marzipan turns to a golden colour. The browning can also be done with a blowtorch.

Keywords: Cake, Easter, Fruitcake, Marzipan

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Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.