Try this wonderful Simnel cake recipe this Easter

Simnel Cakes

Why not try baking this Easter favourite at your Bake and Brew? Your guests are sure to love it.


 Makes one 18mm cake

  • 500g Marzipan (for icing)
  • 180g butter or margarine
  • 180g light muscavado sugar
  • 4 large eggs
  • 2 tbsp milk
  • 200g plain flour
  • ½ tsp ground mixed spice
  • 150g currants
  • 150g sultanas
  • 60g cut mixed peel
  • Zest of ½ lemon
  • 2/3 tbsp apricot jam
  • ½ tsp salt


  1. Roll out a third (165g) of marzipan to make a circle that fits snug inside an 18 cm cake tin. Reserve the remainder for the cake topping.

  2. Preheat oven to 140C/275F/Gas 1. Grease and line your18cm cake tin.

  3. Cream butter and sugar together until pale and fluffy then beat three of the eggs with the milk and incorporate to the mixture slowly.

  4. Next, add sifted flour, salt and mixed spice gradually, folding into the mixture as you go. Finally, add the cut mixed peel, dried fruit, and grated lemon zest and mix well.

  5. Put half the mixture into the greased cake tin, smooth and cover with the layer of marzipan before adding the rest of the cake mixture and smoothing again.

  6. Bake in the preheated oven for 1 hour 45 minutes, remove from the oven and set aside to cool on a wire rack.

  7. Once cooled, spread the top of the cake with apricot jam and divide the remaining marzipan into two – roll out one half to cover the top of the cake and the other half to make 11 small balls, arranging these evenly around the edge of the cake.

  8. Brush the cake topping with a little beaten egg, before placing under the grill for 2–3 minutes to brown. Keep a close eye on the cake at this stage as it can burn very quickly.

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