I’ve always had a soft spot for recipes that come with a story—and simnel cake is one of those bakes that’s as rich in meaning as it is in flavor. I remember making it one spring with my grandmother, who insisted the eleven almond paste balls on top had to be “just right.”
It’s not just a cake—it’s a ritual, a centerpiece, a signal that Easter is near.
Light yet dense, festive but not fussy, this old-school dessert blends fruitcake vibes with marzipan magic, and somehow, it works beautifully.
What Makes Simnel Cake So Special?
Simnel cake stands out in the world of holiday desserts for its dual identity—part celebration cake, part symbolic gesture.
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It’s most commonly associated with Easter or Mothering Sunday in the UK, but it’s gaining fans worldwide thanks to its distinctive flavor and presentation.
- Marzipan in the middle and on top: Unlike most fruitcakes, simnel cake has a hidden layer of almond paste baked right inside.
- Decorative symbolism: Traditionally topped with 11 marzipan balls representing the apostles (minus Judas).
- Springtime flair: Lightly spiced and studded with dried fruit and peel, it’s rich but not heavy.
Tips for Perfect Texture & Flavor
The beauty of this cake lies in its balance. It’s tender, not dry. Sweet, but never cloying. And those tips your gran never wrote down? Here they are:
- Soak your fruit: Dried currants need a good soak to plump up and keep the cake moist.
- Don’t overmix: Gently folding in the flour ensures a soft, even crumb.
- Low and slow: This isn’t a rush job—the cake bakes at a low temp for a reason, giving it that classic even rise without burning the edges.
For a slightly fresher twist, try adding a hint of citrus zest or a spoonful of apricot jam under the almond paste layer.
Customizations to Fit Any Diet or Taste
You don’t have to follow the traditional route to enjoy simnel cake. It’s surprisingly flexible and adapts well to different dietary needs and preferences.
- Vegan-friendly: Swap eggs for flaxseed “eggs” and use vegan butter and marzipan.
- Gluten-free: Almond flour is already part of the base—just sub in a gluten-free flour blend for the rest.
- Lower sugar: You can reduce the sugar slightly without losing flavor, especially if you use naturally sweet dried fruits like golden raisins.
Make it your own with warm spices like nutmeg, cardamom, or even a splash of orange blossom water.
How to Serve Simnel Cake Like a Pro
This isn’t a cake you just slice and forget. Presentation adds to the charm, and the almond topping practically begs for a broiled finish.
- Caramelized top: Brushing with egg white and dusting with sugar before a quick broil gives a crisp, golden crown.
- Elevate with garnishes: Add candied citrus peel, edible flowers, or a dusting of powdered sugar.
- Serve at room temp: The flavors deepen as it rests—let it cool completely before serving.
Why You’ll Want to Make This Every Spring
Simnel cake isn’t just a recipe—it’s a seasonal ritual worth repeating. It brings warmth, nostalgia, and a festive touch to your kitchen.
If you’ve never made one before, it’s easier than it looks—and the reward is more than worth the time.
Simnel Cake Recipe
Equipment
- 8-inch round cake pan
Ingredients
For the Cake:
- 2 cups dried currants
- 8 tablespoons salted butter at room temperature (plus more for greasing)
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ heaping cup baker’s sugar (ultrafine)
- 3 large eggs at room temperature
- ½ cup almond flour
- ½ cup mixed peel
For Almond Paste and Topping:
- 1¼ cups almond flour
- 1¼ cups baker’s sugar, plus 1 tablespoon for dusting
- 1 large egg plus 1 large egg white, divided
Optional Garnish:
- Candied fruit or other confections
Instructions
- Preheat the oven to 300°F. Set the oven rack in the middle position.
- Soak the currants in cool water for 30 minutes to rehydrate. Drain and set aside.
- Prepare the cake pan: Line the bottom of an 8-inch round pan with parchment and butter the sides.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat butter until light and fluffy. Gradually add sugar and then the eggs one at a time. Sift in almond flour and gently fold.
- Combine everything: Add the flour mixture, mixed peel, and currants. Fold gently until fully incorporated without overmixing.
- Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 1 hour or until a skewer inserted comes out clean. Cool in the pan for 15 minutes, then fully on a rack for at least 2 hours.
- Make almond paste: Mix almond flour and sugar in a medium bowl. Add 1 egg and stir until smooth. Divide into thirds—combine ⅔ into a disk and wrap in cling film. Form the remaining ⅓ into small balls. Chill for 1 hour.
- Roll and top: Roll out the large disk between parchment to 8–9 inches wide and ¼ inch thick. Trim to size and place on top of cooled cake. Score with a skewer or decorate the edges if desired. Arrange the 11 almond paste balls in a ring on top.
- Broil to finish: Brush with egg white and dust with sugar. Broil on a lined baking sheet for 2–4 minutes or until golden. Rotate for even browning. Watch carefully to avoid burning.
- Garnish and serve: Optionally decorate with candied fruit or other sweets before serving.
Notes
- Simnel cake is traditionally served at Easter but also makes a lovely springtime centerpiece.
- You can substitute currants with raisins or other dried fruits.
- Keep the almond paste covered during prep to prevent it from drying out.
- Broiling the top is optional but gives the almond paste a beautiful caramelized finish.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.