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    Simnel Cake to Make and Decorate

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    Simnel Cake to Make and Decorate

    For the taste of Easter, try this recipe for Simnel Cake or, if you're too busy to cook, you can buy one from our patisserie counter.

    • Preparation time: 40 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

    Makes: Recipe makes one 20cm round cake


    • Easter Egg Nest:
    • 1 x 250g pack white Renshaws Regal Ice
    • 1 x 500g pack Regalice Colours
    • Cadbury's mini speckled eggs
    • Marzipan balls (both designs):
    • ½ x 500g pack Waitrose White Marzipan
    • Beaten egg white for glazing
    • Quilted Design:
    • 1 x 250g pack white Renshaws Regal Ice
    • Silver balls
    • Icing sugar for dusting
    • Simnel cake:
    • 1tsp mixed spice
    • 175g butter
    • 75g Haven Glacé Pineapple, chopped into small pieces
    • 75g Sundora Dried Mango
    • 50g Waitrose Glacé Cherries, halved
    • 225g Australian raisins
    • 50g Waitrose Walnut Pieces
    • Juice and rind of 1 orange
    • 175g Waitrose Golden Caster Sugar
    • 3 large eggs, beaten
    • 225g Homepride Plain Flour
    • 1tsp Supercook Baking Powder
    • Apricot jam, warmed and sieved
    • 100g Waitrose White Marzipan


    1. Cut the marzipan into small cubes and roll into small balls. Place in a bowl with all the fruit, nuts, orange juice and zest. Stir well and leave to stand.
    2. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs gradually, beating well after each addition. Add a little flour if the mixture curdles.
    3. Fold in the flour, baking powder and mixed spice and stir until combined.
    4. Stir in the marzipan and fruit mixture until it is evenly distributed.
    5. Spoon the mixture into a greased and lined 20cm round cake tin and level the top. Place in a preheated oven 170ºC, gas mark 3 for 1 hour, then reduce the temperature to 150ºC, gas mark 2 and cook for a further 35-45 minutes. The cake is ready when it is firm to the touch. Leave in the tin to cool completely before removing.
    6. To prepare for decoration, turn the cake upside down on a cake board and brush sparingly with warmed and sieved apricot jam. Here are two suggestions:
    7. Marzipan balls (both designs):
    8. Divide marzipan into 11 equal pieces, roll into balls and place on a baking sheet. Brush tops lightly with egg white and place under a low grill until just browned.
    9. Quilted Design:
    10. Roll out the Regalice to a thickness of 3-5mm. Use icing sugar for dusting. Cut out a 20cm circle and stick to the cake with a little of the jam. Lightly roll with a rolling pin to give an even surface. Pinch the outer edge gently between your finger and thumb all the way round.
    11. With the back of a knife, make lines 2.5cm apart to form diamonds.
    12. Press a silver ball into every point where the lines cross. Use a cocktail stick to draw short lines to create a quilted effect.
    13. Stick the marzipan balls around the edge with a little of the jam. Secure paper edging or a broad ribbon with jam.
    14. Easter Egg Nest:
    15. Take 25g of white icing and set aside.
    16. Add ¼ of the yellow block to the remaining white and mix well to make pale yellow. Roll, stick to cake, and pinch edge as above.
    17. Leaves: use ¼ of the green icing. Make 8-9 flat leaf shapes, make leaf veins with the back of a knife. Arrange in centre leaving space for the nest.
    18. Nest: mix ¼ of green with a small ball of red. Take the reserved white and mix with the green and red to make brown. Place blobs in a garlic press to squeeze out long strands, repeat until you have enough to make nest. Secure with jam and fill with mini eggs. Stick the marzipan balls and finish as before.

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