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Easter Simnel Cake

Easter Simnel Cake

Easter Simnel Cake 2048 1437 The Editor

With Easter this weekend, make this classically beautiful cake the centrepiece of your celebrations. Not just beautiful to look at, it’s tantalisingly tasty too…

Simnel Cake

Traditionally made with eleven or twelve marzipan balls to represent the twelve apostles. This classic cake will make the centrepiece of your Easter celebrations. Both beautiful to look at and eat…


  • 225 g Natural marzipan
  • 225 g Plain flour
  • 1 tsp Baking powder
  • 1 tsp Mixed spice
  • 175 g Spreadable butter
  • 175 g Golden caster sugar
  • 3 Large eggs
  • 3 tbsp Milk
  • 175 g Currants
  • 225 g Sultanas
  • 50 g Glacé cherries (cut into quarters)
  • 50 g Unblanched almonds (roasted and chopped)
  • 50 g Chopped candied peel
  • Zest of 1 orange and 1 lemon

For the topping:

  • 300 g Natural marzipan
  • 1 dsp Apricot jam
  • Sugared spring flowers

For the decorations:

  • 1 egg white
  • Caster sugar for coating
  • Edible flowers you could try: Primroses, Violets, Rose, Borage, Pansies


You will need a 20cm round loose-based cake tin, with greased base, sides and lined with baking paper.

  • Pre-heat the oven to 150°C.
  • Cut the marzipan into small cubes then toss them in 2 level tablespoons of flour.
  • Sift the remaining flour, baking powder and spice into a large mixing bowl, then add the butter, caster sugar and eggs.
  • Using an electric hand whisk, mix to a smooth, creamy consistency. Then whisk in the milk.
  • Take a metal spoon and gently fold in the fruit, nuts, candied peel and grated orange and lemon zest followed by the marzipan cubes.
  • Spoon the mixture into the prepared tin and level it out with the back of the spoon.
  • Bake the cake near the centre of the oven for about 2 hours 30 minutes or until the centre is firm and springy.
  • Leave the cake in the tin to cool for 15 minutes before turning it out onto a wire rack.
  • Roll out the marzipan to a round saving some for the marzipan balls on top.
  • Brush the top of the cooled cake with apricot jam, top with the round of marzipan, and scallop the edges.

To toast the marzipan:

  • Cut out a circle of foil to cover the top of the cake inside the scalloped edge and place the cake under a pre-heated grill so the marzipan is a good distance from the heat source and watch carefully until the scalloped edge is toasted to a golden brown. Alternatively this works well with a cook’s blowtorch.
  • Finally, top with the sugared spring flowers and marzipan balls.

For the decorations:

  • Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
  • Using fresh-picked flowers, paint each flower individually with beaten egg white using a little paintbrush – a party brush will probably be a bit too clumsy for this. 
  • When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. 

The Editor

Taste of the Wight is the Isle of Wight’s free local guide to food and drink. Now in its fifth year, it has cemented itself as the number one, independent companion for eating out on the Island.

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Taste of the Wight is the Isle of Wight’s free local guide to food and drink. Now in its sixth year, it has cemented itself as the number one, independent companion for eating out on the Island.