Simnel Cake Recipe
Simnel cake is a traditional British fruit cake, often enjoyed during Easter, with rich almond flavor and decorative marzipan topping.
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.
Tried this recipe?Let us know how it was!