Mary Berry Simnel Cake Recipe

This moist, fruity Mary Berry Simnel Cake is made with glacé cherries, sultanas, and layers of golden marzipan, ready in about 3 hours. Watch the eleven marzipan balls turn a stunning caramelized gold under the grill, filling your kitchen with the scent of toasted almonds. I always make this for Easter tea, but it’s delicious any time you need a showstopper.

Why This Classic Works

Mary Berry’s version of this traditional Easter bake is lighter than a Christmas cake but just as rich in flavour. The secret lies in the hidden layer of almond paste baked right into the centre, which keeps the sponge incredibly moist while adding a nutty sweetness to every slice.

I used to struggle with the fruit sinking to the bottom, but Mary’s tip of rinsing and drying the glacé cherries changed everything for me. It washes away the heavy syrup, allowing the cherries to stay suspended throughout the cake for a perfect distribution of fruit.

Mary Berry Simnel Cake Ingredients

• 100g glacé cherries
• 225g butter, softened
• 225g light muscovado sugar
• 4 large eggs
• 225g self-raising flour
• 225g sultanas
• 100g currants
• 50g chopped candied peel
• Zest of 2 lemons
• 2 tsp ground mixed spice

For the Filling and Topping:

• 450g marzipan (almond paste)
• 2 tbsp apricot jam
• 1 egg, beaten (for glazing)

How To Make Mary Berry Simnel Cake

1. Prep the Tin: Preheat your oven to 150°C (130°C Fan/Gas 2). Grease a 20cm (8in) deep round cake tin and line the base and sides with baking parchment.
2. Prepare the Cherries: Cut the cherries into quarters, place them in a sieve, and rinse under running water to remove the syrup. Dry them thoroughly on kitchen paper to prevent sinking.
3. Mix the Batter: Measure the butter, sugar, eggs, flour, sultanas, currants, candied peel, lemon zest, mixed spice, and dried cherries into a large bowl. Beat well until thoroughly blended.
4. Layer the Cake: Spoon half of the cake mixture into the prepared tin and level the surface. Roll out one-third of the marzipan into a circle the size of the tin and place it on top of the batter.
5. Add Remaining Batter: Spoon the remaining cake mixture over the marzipan layer and level the surface again.
6. Bake: Bake for about 2.5 hours until well-risen, evenly browned, and firm to the touch. If the top browns too quickly, cover it loosely with foil after one hour.
7. Cool: Let the cake cool in the tin for 10 minutes, then turn it out, peel off the parchment, and finish cooling on a wire rack.
8. Decorate: When cool, brush the top with warmed apricot jam. Roll out half the remaining marzipan to fit the top and press it on firmly. Crimp the edges with your thumb.
9. Grill the Top: Form the remaining marzipan into 11 balls (representing the apostles minus Judas). Brush the marzipan top and balls with beaten egg, arrange the balls around the edge, and place under a hot grill until golden.

Recipe Tips

• Rinse the cherries: Washing the sticky syrup off the cherries and drying them well is crucial; if you skip this, they become too heavy and will sink to the bottom of the tin.
• Watch the marzipan layer: When placing the middle layer of marzipan, try to keep it slightly away from the very edge of the tin so it doesn’t burn or stick to the sides during baking.
• Don’t over-beat: Since this uses the all-in-one method, stop beating as soon as the ingredients are combined to ensure the cake stays light rather than tough.
• Grill carefully: The marzipan burns very quickly under the grill, so watch it constantly and rotate the cake to ensure an even golden colour on all the balls.

What To Serve With Simnel Cake

This cake is traditionally served with a hot cup of tea or fresh coffee for afternoon tea. In some parts of Britain, it is also enjoyed with a slice of sharp Wensleydale or mature cheddar cheese, which balances the sweet fruit and almond flavours perfectly.

How To Store

Store the cake in an airtight tin at room temperature, where it will keep well for up to 3 weeks. You can also freeze the un-iced cake for up to 3 months; just wrap it tightly in double layers of cling film and foil before freezing.

FAQs

• Why are there 11 balls on a Simnel cake? The 11 marzipan balls represent the 12 apostles of Jesus, minus Judas Iscariot who betrayed him.
• Can I use golden marzipan? Yes, golden marzipan works perfectly and gives a lovely colour, though white marzipan is also fine as it will be glazed and toasted anyway.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or the batter was over-mixed; try to keep the oven closed for at least the first hour.
• Can I make this cake ahead of time? Absolutely, this cake matures well, so you can make it a week in advance and store it in a tin to let the flavours develop.
• Do I need to soak the fruit? Mary Berry’s recipe typically doesn’t require soaking the fruit overnight, as the high ratio of butter and eggs keeps the cake moist enough.

Nutrition

• Calories: 485 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 68g
• Protein: 7g

Try More Recipes:

• Mary Berry Tiramisu Cake Recipe
• Mary Berry Orange Cake Recipe
• Mary Berry Ginger Cake Recipe