Simnel Cake

Method

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1. Heat the oven to 150°C / 300°F. Butter and double-line a 20 cm deep round tin, with the paper standing 5 cm above the rim.

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2. Roll a third of the marzipan into a 19 cm disc and set aside.

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3. Beat the butter and sugar for 5 minutes until pale, then beat in the eggs one at a time, adding a spoonful of the flour if it curdles.

   Mark done Start 5 min timer

4. Fold in the flour, baking powder, spices and salt, then the dried fruit, cherries, peel, zests and milk.

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5. Spread half the batter into the tin and level it, lay the marzipan disc on top, then spread the remaining batter over and level again.

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6. Bake 1 hour 45 minutes, until a skewer inserted into the top layer comes out clean. Cover with foil after an hour if it browns fast.

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7. Cool in the tin 30 minutes, then turn out and cool completely on a rack — at least 2 hours.

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8. Brush the top with the warm apricot jam. Roll a second third of the marzipan into a 20 cm disc and lay it on, pressing gently.

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9. Roll the remaining marzipan into 11 balls, brush their bases with jam and arrange them around the edge.

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10. Brush the balls and the marzipan top with beaten egg and put the cake under a hot grill for 2 to 3 minutes, watching constantly, until the marzipan is toasted and blistered.

    Mark done Start 2 min timer

Chef’s Tips

• Eleven balls, not twelve. The count is the entire tradition.
• Watch it under the grill without leaving. Marzipan goes from golden to black in about fifteen seconds.
• Rinse the glacé cherries and dry them, or the syrup makes them sink.

Pairing Suggestions

• A pot of tea
• A glass of Marsala
• Nothing at all

Storage & Reheating

Airtight at room temperature for 2 weeks. It does not need maturing and does not improve much with it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.