Traditional British Mothering Sunday Simnel Cake
Celebrate Mothering Sunday in true British style with this rich and indulgent Traditional British Simnel Cake, a classic treat steeped in history and flavor. This fruit-laden sponge bursts with the sweetness of mixed dried fruits, the zest of fresh lemon, and the nutty warmth of ground almonds. A layer of marzipan baked within adds a delightful surprise, while the golden marzipan topping—adorned with 11 symbolic marzipan balls representing the apostles—offers a decadent finish. Perfectly spiced and lightly browned under the grill for a toasty touch, this cake is a labor of love that’s as stunning as it is delicious. Ideal for sharing with family over a cup of tea, this timeless dessert is the perfect centerpiece for a meaningful celebration.
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Recipe Information
Ingredients
- 175 g Unsalted butter
- 175 g Caster sugar
- 3 Large eggs
- 175 g Self-raising flour
- 50 g Ground almonds
- 250 g Mixed dried fruits (sultanas, currants, raisins)
- 50 g Mixed peel
- 1 Zest of lemon
- 2 tbsp Milk
- 500 g Marzipan
- 3 tbsp Apricot jam
- 2 tbsp Icing sugar (for rolling marzipan)
Instructions
Preheat your oven to 150°C (130°C fan) or 300°F. Grease and line a deep 20cm/8-inch round cake tin with baking parchment.
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
Sift in the self-raising flour and fold gently into the mixture. Then add the ground almonds, mixed dried fruits, mixed peel, and lemon zest. Stir to combine.
Add the milk and mix well to form a smooth batter.
Divide the marzipan into three equal parts. Roll out one portion of marzipan into a circle slightly smaller than your cake tin.
Spoon half of the cake batter into the prepared tin and level it with a spatula. Place the rolled-out marzipan circle on top of the batter.
Add the remaining cake batter on top of the marzipan layer and smooth the surface.
Bake in the preheated oven for 2 1/2 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours to ensure it isn’t browning too much and cover the top with foil if necessary.
Once cooked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
When the cake is fully cooled, warm the apricot jam in a small saucepan until it becomes runny, then brush it over the top of the cake.
Roll out another portion of marzipan into a circle to cover the top of the cake. Gently press it onto the surface, trimming off any excess.
Divide the final portion of marzipan into 11 equal pieces and roll them into balls. These represent the 11 apostles (excluding Judas). Arrange the balls around the edge of the marzipan top.
Place the cake under a preheated grill for 1–2 minutes, or until the marzipan is lightly browned, watching closely to avoid burning.
Let the cake cool before serving. Enjoy this traditional delight with a cup of tea!
Nutrition Facts
Calories |
5194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 712.0 g | 259% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 496.4 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 677 mg | 52% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
