Mary Berry’s Easter Simnel Cake is a classic British bake steeped in history and symbolism. Traditionally made during the Easter season, particularly on Mothering Sunday (the fourth Sunday of Lent), it has become synonymous with springtime celebration and Christian tradition.
At its core, a Simnel Cake is a light fruitcake, subtly spiced and filled with juicy dried fruits. But what sets it apart-and makes it unmistakably ‘Simnel’-is the layer of marzipan baked into the middle and a decorative topping of golden marzipan balls, typically eleven in total, representing the twelve apostles minus Judas. This simple yet powerful symbolism is what gives the cake its Easter identity.
Mary Berry, the beloved doyenne of British baking, has a timeless and refined version of the Simnel Cake that champions rich flavors, reliable methods, and that classic British charm. Her recipe is elegant and accessible, with an old-fashioned yet unfussy approach that turns this historic cake into a celebration centerpiece for modern bakers.
Mary Berry’s Easter Simnel Cake Recipe
Ingredients Needed
To make Mary Berry’s Simnel Cake just right, the balance of flavor, texture, and tradition hinges on quality ingredients. Here’s the full rundown:
For The Cake
- 225g butter (softened) – For that rich, creamy crumb.
- 225g light muscovado sugar – Adds a mellow, molasses-like depth.
- 4 large eggs – Provide structure and richness.
- 225g self-raising flour – Gives the cake a perfect, soft lift.
- 225g sultanas – Plump and sweet, the star dried fruit.
- 100g glace cherries (halved) – For bursts of ruby sweetness.
- 100g currants – Smaller and more intense in flavor than raisins.
- 50g chopped mixed peel – Adds a bright citrus zing.
- 2 tsp ground mixed spice – A warm medley of cinnamon, nutmeg, and clove.
- Zest of 1 lemon – For a fresh, zesty lift.
- 2 tbsp milk – Loosens the batter slightly.
For The Marzipan
- 500g golden marzipan – Ready-made or homemade, divided into two portions: one for the middle layer and one for the top.
For Decoration
- 1-2 tbsp apricot jam – Warmed, used to stick the marzipan.
- 1 egg white (optional) – Lightly beaten, to glaze the marzipan balls before toasting or grilling.
Equipment Needed
Before you embark on this cake-making journey, it helps to have the right tools on hand. Here’s your baker’s checklist:
- 20cm (8-inch) deep round cake tin – Ideally with a loose base or springform.
- Mixing bowls – One large for the batter, smaller ones for fruit or zest prep.
- Electric mixer or wooden spoon – Mary would say either is perfectly fine!
- Sieve – For flour and even marzipan dusting with icing sugar.
- Spatula – For folding and scraping every last bit of batter.
- Rolling pin – To roll out your marzipan smoothly.
- Pastry brush – For applying jam and egg white.
- Cooling rack – Essential to avoid a soggy bottom.
- Grill or kitchen torch – For that beautiful toasty finish on the marzipan.
Instructions To Make Mary Berry’s Easter Simnel Cake
This cake may be traditional, but Mary’s method keeps it refreshingly straightforward and foolproof. Here’s a step-by-step guide to getting that beautifully golden, fruit-packed, marzipan-crowned masterpiece.
1. Preheat And Prep
Begin by preheating your oven to 160°C (140°C fan / 325°F / Gas 3). Grease your 20cm cake tin and line both the base and the sides with baking parchment.
2. Cream Butter And Sugar
In a large mixing bowl, beat together the soft butter and light muscovado sugar until light, fluffy, and pale in color. This aerates the mixture and creates a tender crumb.
3. Add Eggs
Gradually beat in the eggs, one at a time. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.
4. Mix In Dry Ingredients And Fruit
Sift in the self-raising flour and mixed spice, then fold gently. Now add the sultanas, currants, cherries, mixed peel, and lemon zest, ensuring everything is evenly distributed. Stir in the milk to loosen the mixture slightly.
5. Prepare The Marzipan Layer
Roll out one-third of the marzipan into a disc just smaller than your cake tin. Set aside.
6. Layer The Cake Batter And Marzipan
Spoon half of the cake mixture into the prepared tin and smooth the surface. Lay your marzipan disc over the top, pressing gently into place. Spoon the remaining cake mixture over the marzipan and smooth again.
7. Bake
Bake in the preheated oven for about 2¼ hours, or until a skewer inserted into the centre (avoiding the marzipan layer) comes out clean. If the top is browning too quickly, cover with foil during the last 30 minutes.
8. Cool And Decorate
Once baked, let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack and allow it to cool completely.
9. Add The Marzipan Topping
Roll out another third of the marzipan into a neat circle the size of your cake. Brush the top of the cooled cake with warmed apricot jam, and lay the marzipan on top.
Form the remaining marzipan into 11 equal balls and arrange them around the edge of the cake.
10. Toast The Marzipan
Brush the marzipan balls with a little egg white and place the cake under a hot grill for just a minute or two-watch closely-until golden and slightly caramelized. Alternatively, use a kitchen torch for precise control.
Tips And Tricks
Here’s where Mary Berry’s wisdom really comes into play. These pro tips will help you avoid pitfalls and ensure your Simnel Cake is every bit as splendid as it should be.
- Soak the fruit: For extra moistness and flavor, soak your dried fruits in a little orange juice or tea overnight. Drain well before adding.
- Don’t overmix: Once you’ve added the flour, fold gently to avoid toughening the cake.
- Use quality marzipan: Opt for golden marzipan with a good almond flavor; it makes a noticeable difference.
- Mind the middle: Insert your skewer into the cake at an angle to avoid hitting the marzipan layer when testing doneness.
- Decorate with finesse: A light dusting of icing sugar over the finished cake adds an elegant final touch.
- Make it ahead: Simnel Cake keeps beautifully, making it ideal to bake a few days in advance for maximum flavor development.
Mary Berry’s Easter Simnel Cake is so much more than a festive bake-it’s a culinary heirloom, an edible symbol of renewal, celebration, and springtime joy. It combines the comforting familiarity of a fruitcake with the sweet richness of marzipan, all wrapped in warm, traditional symbolism.
With a little patience, good ingredients, and the timeless wisdom of Mary’s recipe, you’ll create a cake that’s not only delicious but meaningful. Whether you’re serving it with a pot of tea on Easter Sunday or gifting it to a loved one, it’s sure to become a cherished seasonal ritual.
So go on-channel your inner Mary Berry, and bake up some springtime magic!
Easy Recipe Variations For Mary Berry’s Easter Simnel Cake
Mary Berry’s Easter Simnel Cake is a timeless British classic – rich with fruit, delicately spiced, and topped with a golden layer of toasted marzipan and eleven symbolic marzipan balls (representing the faithful apostles, minus Judas). But even the most iconic recipes invite a bit of playful personalization. Here are some delightfully easy variations to keep things interesting without straying too far from the traditional heart of the cake.
1. Chocolate-Infused Simnel Cake
For the chocoholics out there, this twist is irresistible. Swap out 50-75g of the flour for good-quality cocoa powder and fold in a handful of dark chocolate chips with the fruit. The result? A deeper, richer cake that balances beautifully with the sweet almondy marzipan. It’s still festive, but with a sultry modern edge.
2. Tropical Simnel Cake
Shake up the traditional dried fruit mix by substituting sultanas, raisins, and currants with chopped dried mango, pineapple, and papaya. Add a splash of coconut rum or pineapple juice to soak the fruit beforehand. This tropical take brings a fresh, sunny vibe – perfect for spring celebrations in warmer climates.
3. Gluten-Free Simnel Cake
Mary Berry’s original recipe adapts quite well to gluten-free diets. Simply substitute the plain flour with a good-quality gluten-free self-raising flour blend and add a teaspoon of xanthan gum for structure. Ensure all dried fruits and marzipan are gluten-free certified, and voilà – everyone can enjoy a slice.
4. Mini Simnel Cupcakes
Perfect for tea parties or Easter brunch buffets, bake the batter in cupcake tins and top each mini cake with a thin disc of marzipan and a single toasted ball. They’re portion-controlled, easy to serve, and irresistibly charming.
5. Vegan Simnel Cake
A surprisingly achievable switch! Use dairy-free margarine or baking spread in place of butter, swap the eggs for a flaxseed or aquafaba alternative, and make sure the marzipan doesn’t contain egg. Use golden syrup to help bind everything together. It’ll still have that rich, spiced character, just with a compassionate twist.
Storing Leftovers
Simnel Cake, with its dense, moist crumb and sugar-preserved fruit, stores incredibly well – which is wonderful, because you’ll want to savor it long after Easter Sunday. Here’s how to keep it at its best:
Short-Term Storage
If you plan on nibbling away at the cake over the course of a few days (and honestly, who wouldn’t?), simply wrap it tightly in cling film or foil and store it in an airtight container at room temperature. It should stay moist and flavorful for up to a week. Keep it in a cool, dark place – no need to refrigerate unless your kitchen is particularly warm.
Long-Term Storage (Freezing)
Yes, Simnel Cake freezes brilliantly! Just wrap the cake (whole or in slices) in a double layer of plastic wrap followed by a layer of foil. Store it in the freezer for up to three months. When you’re ready to enjoy it again, let it thaw completely at room temperature while still wrapped – this prevents condensation from making the marzipan soggy.
Note: The marzipan topping may slightly change in texture after freezing, so if presentation is key (say, for a second Easter party), consider adding a fresh layer after defrosting.
What To Eat With Mary Berry’s Easter Simnel Cake?
While Simnel Cake is a joy all on its own – with its rich fruitiness, gentle spice, and sweet almond top – pairing it with the right accompaniments can elevate the experience to new heights. Here’s what goes beautifully with it:
1. Tea, Glorious Tea
There’s no more quintessentially British pairing than Simnel Cake and tea. Opt for something robust to stand up to the richness – like an Earl Grey with its citrusy lift, or a smoky Lapsang Souchong for a deeper contrast. Herbal teas like rooibos or chamomile also complement the cake’s spiced tones.
2. Cheese (Yes, Really)
It might sound unconventional, but slices of sharp cheddar or a creamy blue cheese can balance the cake’s sweetness in an unexpectedly delightful way. Think of it as a play on fruitcake and cheese – a traditional pairing in parts of the UK.
3. Whipped Cream Or Crème Fraîche
For a luxurious treat, serve slices with a dollop of freshly whipped cream or lightly tangy crème fraîche. This adds a lovely contrast in texture and a cool, creamy balance to the rich cake.
4. Fresh Berries
A handful of raspberries, blueberries, or sliced strawberries brings a bright, tart freshness to each bite. It’s a great way to bring out the fruitiness in the cake and lighten the overall experience.
5. Dessert Wine Or Liqueurs
If you’re feeling indulgent, serve your cake with a little glass of dessert wine (Sauternes or Muscat work wonderfully) or a nutty liqueur like Amaretto. These deepen the flavors and make dessert feel extra celebratory.
Conclusion
Mary Berry’s Easter Simnel Cake is more than just a festive treat – it’s a rich slice of tradition, warmth, and seasonal joy. Whether you stick faithfully to the classic or branch out with inventive variations, it offers an opportunity to gather, to celebrate, and to share something beautiful and delicious.
From adapting the recipe to suit dietary needs or preferences, to savoring it in new and delightful ways, this cake has incredible versatility. And the best part? It stores beautifully and pairs well with everything from tea to cheese to dessert wine.
So next Easter (or even well before!), don’t hesitate to bake, share, and enjoy this delightful British treasure. Whether it’s your first Simnel Cake or your fifteenth, every slice carries with it a taste of tradition – and a dash of something special you’ve added to make it your own.
FAQs
What Makes Mary Berry’s Easter Simnel Cake Unique?
Mary Berry’s version of the traditional Easter Simnel Cake is known for its light and moist texture, thanks to her expert balance of ingredients. She uses a combination of marzipan and dried fruit to create a rich yet not overly heavy cake. Her recipe also features the iconic 11 marzipan balls on top, each representing one of the apostles, excluding Judas, adding both symbolic and aesthetic value. Her meticulous approach to ensuring even distribution of fruit and marzipan layers ensures that every slice is a perfect blend of flavors.
Can I Make Mary Berry’s Easter Simnel Cake Ahead Of Time?
Yes, you can definitely make Mary Berry’s Easter Simnel Cake ahead of time. In fact, it benefits from being made a day or two in advance, as this allows the flavors to develop fully. After baking, allow the cake to cool completely, then wrap it tightly in cling film or store it in an airtight container. The cake will keep for up to a week at room temperature, and you can also freeze it if you need to prepare it even earlier. Just be sure to store the cake without the final layer of marzipan and the 11 marzipan balls until you’re ready to finish decorating.
What Is The Best Way To Decorate Mary Berry’s Easter Simnel Cake?
The decoration of Mary Berry’s Easter Simnel Cake is simple yet striking. After baking and cooling the cake, roll out a layer of marzipan and place it on top, followed by another layer of marzipan balls around the edge. These balls should be evenly spaced to represent the 11 apostles. To finish, gently brown the top of the marzipan with a blowtorch or under a grill for a golden, slightly crispy effect. Mary Berry recommends keeping the decoration minimalistic to highlight the quality of the marzipan and fruitcake layers.
