Mary Berry Simnel Cake Recipe

This Mary Berry Simnel Cake is a traditional British fruit cake associated with Easter, known for its rich fruit base, warm spices, and distinctive layers of marzipan. The flavour is deep and comforting rather than heavy, with dried fruit, citrus, and almond notes working together in balance. A marzipan layer baked inside the cake keeps it moist, while the toasted marzipan topping adds a lightly nutty finish.

It’s a cake that rewards patience and careful preparation. Once baked, it keeps well and tastes even better after a day or two. Inspired by the classic, reliable baking style of Mary Berry, this version focuses on structure, flavour development, and clarity at every step.

What Is Mary Berry Simnel Cake?

Mary Berry Simnel Cake is a lightly spiced fruit cake made with dried fruit, citrus zest, and marzipan. Unlike very dark fruit cakes, it is lighter in colour and texture. A layer of marzipan is baked into the middle of the cake, and another layer is added on top and lightly browned under the grill.

Traditionally, the cake is finished with 11 marzipan balls on top, representing the apostles (excluding Judas).

Other Popular Mary Berry Recipes

• Mary Berry Apple Frangipane Tart
• Mary Berry Banana Bread Loaf
• Mary Berry Lemon and Poppy Seed Cake
• Mary Berry Pear Crumble

Why This Recipe Is Worth Trying

• Moist fruit crumb – marzipan keeps the cake tender
• Balanced sweetness – not as heavy as Christmas cake
• Traditional presentation – ideal for Easter
• Excellent keeping quality – improves with time
• Clear structure – easy to slice neatly

Essential Ingredients to Make Mary Berry Simnel Cake

• Unsalted butter – 175 g, softened
• Soft brown sugar – 175 g
• Large eggs – 3
• Plain flour – 225 g
• Ground almonds – 50 g
• Baking powder – 1 tsp
• Mixed spice – 1½ tsp
• Mixed dried fruit – 450 g
• Orange zest – from 1 orange
• Lemon zest – from 1 lemon
• Marzipan – 500 g

Handy Kitchen Tools for Best Results

• Large mixing bowl
• Electric hand mixer or wooden spoon
• 20 cm round deep cake tin
• Baking parchment
• Rolling pin and sharp knife

Step-by-Step Guide to Making Mary Berry Simnel Cake

• Prepare the tin – Grease the cake tin thoroughly and line the base and sides with baking parchment, allowing the paper to come above the rim. Preheat the oven so it reaches a steady temperature before baking.
• Cream butter and sugar – Beat the softened butter and soft brown sugar together until pale and fluffy. This step adds air and helps create a lighter fruit cake texture.
• Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it may curdle, add a spoonful of flour to stabilise it.
• Combine the dry ingredients – In a separate bowl, mix the plain flour, ground almonds, baking powder, and mixed spice so everything is evenly distributed.
• Fold in fruit and zest – Add the dry ingredients to the creamed mixture, followed by the dried fruit and citrus zest. Fold gently until everything is evenly combined without overmixing.
• Add the first marzipan layer – Roll out about one-third of the marzipan into a circle the size of the tin. Spoon half the cake mixture into the tin, level it, and place the marzipan disc on top.
• Finish layering the cake – Spoon the remaining cake mixture over the marzipan, smoothing the surface so the cake bakes evenly.
• Bake slowly – Bake on the middle shelf until the cake is firm, well risen, and a skewer inserted into the cake (not the marzipan) comes out clean. Cover loosely with foil if the top browns too quickly.
• Cool completely – Leave the cake in the tin for about 15 minutes, then lift it out and cool fully on a wire rack.
• Decorate with marzipan – Roll out another third of the marzipan and place it on top of the cooled cake. Shape the remaining marzipan into 11 small balls and arrange them around the edge.
• Finish under the grill – Place the cake briefly under a hot grill until the marzipan is lightly toasted. Watch closely, as it browns quickly.

What I Got Wrong (And How I Fixed It)

• Overbrowned top – Foil cover during baking prevented burning
• Dense crumb – Overmixing was the cause; gentler folding helped
• Uneven marzipan layer – Rolling it carefully to size fixed this
• Crumbly slices – Allowing the cake to rest overnight improved slicing

Healthier Version of Mary Berry Simnel Cake

For a lighter version, reduce the amount of marzipan used on top and use a mixed dried fruit blend with fewer candied pieces. The cake will still be moist but slightly less sweet.

Ingredient Substitutions for Mary Berry Simnel Cake

• Mixed dried fruit (450 g) – Use raisins, sultanas, and currants
• Soft brown sugar (175 g) – Light brown sugar works well
• Ground almonds (50 g) – Ground hazelnuts can be used
• Marzipan (500 g) – Ready-rolled almond paste

Pairing Ideas: What to Serve With Mary Berry Simnel Cake

• Plain tea or coffee – Lets the flavours shine
• Lightly whipped cream – Softens the sweetness
• Fresh berries – Add contrast
• Butter spread thinly – Traditional and simple
• Custard on the side – Turns it into dessert

Expert Tips to Make Perfect Mary Berry Simnel Cake

• Line the tin well – Prevents sticking and overbrowning
• Bake low and steady – Ensures even cooking
• Test the sponge, not the marzipan – Skewer placement matters
• Cool fully before topping – Stops marzipan melting
• Grill briefly only – Marzipan burns fast
• Rest before slicing – Improves texture

Creative Ways to Customize Mary Berry Simnel Cake

• Spiced twist – Add cinnamon or nutmeg
• Citrus boost – Increase orange zest
• Nutty texture – Add chopped almonds
• Mini Simnel cakes – Bake in smaller tins
• Apricot glaze under marzipan – Improves adhesion

Storing Mary Berry Simnel Cake the Right Way

• Wrap tightly – Keeps moisture in
• Room temperature storage – Best for flavour
• Keeps up to one week – Improves over time
• Freeze without marzipan topping – Decorate after defrosting

How to Reheat Mary Berry Simnel Cake (If Needed)

Simnel cake does not need reheating. If stored in a cool place, allow slices to come to room temperature before serving for the best texture and flavour.

Nutritional Breakdown (Per Serving)

• Calories: ~420 kcal
• Carbohydrates: ~48 g
• Fats: ~22 g
• Protein: ~7 g
• Sugar: ~30 g

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FAQs

Why is my Simnel cake dry after baking?

Simnel cake can turn dry if it is overbaked or baked at too high a temperature. Bake it slowly and start checking near the end of the baking time. Using marzipan inside the cake also helps retain moisture, so make sure it is placed correctly in the centre.

How do I stop the marzipan layer from sinking?

The marzipan layer should be rolled thin and placed on top of a level layer of cake batter. Avoid pressing it down. Spoon the remaining batter gently over it so the marzipan stays suspended in the middle during baking.

Should I soak the dried fruit before baking the Simnel cake?

Soaking is not essential, but it does improve moisture. If your dried fruit feels very dry, soaking it briefly in warm tea or orange juice can help keep the cake softer.

Why did my marzipan burn under the grill?

Marzipan browns very quickly. Always grill the topping briefly and keep a close eye on it. The cake should be positioned away from the heat source and turned if needed to brown evenly.

Wrapping It Up

Mary Berry Simnel Cake is a meaningful, traditional bake that balances fruit, spice, and almond sweetness beautifully. With its layered marzipan and moist crumb, it’s a cake that feels celebratory without being overwhelming. Once prepared with care, it becomes a centrepiece you can serve with confidence year after year.