Easter Simnel Cake Recipe | Cake | Recipes

Easter Simnel Cake Recipe | Cake | Recipes
Recipe by

Easter is full of traditions; egg hunts, chocolate, daffodils, spring walks and food. Lots and lots of food. As we aren’t one to stray too far from tradition, we’ve created our take on the Easter Simnel cake. Mix flour, salt, baking powder, currants, glace cherries and Jordans Muesli with a butter, sugar and egg mixture to create the base for this cake. Then just layer it with marzipan before baking, then again after baking and you’ll have yourself a very fine cake that’ll last for weeks. Provided no one eats it first.

Preparation time
40 mins
Cooking time
80 mins
Skill level


1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 20cm (8 inch) loose-based cake tin.

2. Sift together the flour, salt, and baking powder. Stir in the currants, glace cherries and Jordans Muesli.

3. Cream together the butter, lemon zest and sugar until light and fluffy like clouds, then beat in the egg yolks.

4. In a spotlessly clean bowl, whisk the egg whites until they are stiff and look like mini mountains. Add a spoonful to the creamed mixture to loosen it, then fold in the fruit mixture. Fold in the rest of the egg whites.

5. Spoon half the mixture into the base of the prepared cake tin. Roll out a third of the marzipan into a 20cm (8 inch) disc, and lay over the cake mix. Spoon the remaining cake mixture over the top and level the surface. Cover loosely with a disc of baking paper. Bake for about 1 hour 20 minutes, or until a skewer comes out clean. Leave to cool for 30 minutes, and then remove from the tin. You’ll need to set aside on a rack to cool completely. It may take a while so if you can’t wait, make a cup of tea to pass the time.

6. Now it’s time to get artistic. Preheat the grill and roll out another third of the marzipan into a neat 20cm (8 inch) disc and use to cover your Easter cake. Roll the remaining marzipan into 11 balls, and place around the edge of the cake.

Brush with beaten egg and grill until golden.

Cook’s tips:

You might find it easier to grill the surface of the Simnel cake before adding the balls, then grill again lightly to finish them off.

Keep the cake in an airtight tin for up to 3 weeks - or just until Easter.


  • 225g (8oz) plain flour
  • 1/4 tsp baking powder
  • 100g (4oz) currants
  • 100g (4oz) glace cherries, chopped
  • 200g (7oz) Jordans Nut and Seed Muesli
  • 200g (7oz) butter
  • Finely grated zest of 2 lemons
  • 225g (8oz) caster sugar
  • 4 eggs, separated
  • 500g (1lb 2oz) golden marzipan
  • Beaten egg, to glaze

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