Did you know that the modern Simnel cake, with its 11 balls of marzipan on top, actually has a long, rich history? Before describing our traditional Easter Simnel cake recipe, we thought you might like to know a few things about it.
What is an Easter Simnel Cake?
Easter Simnel Cake is a type of fruitcake traditionally served in England on Easter Sunday morning. The origin of the term ‘Simnel’ is debatable, although early references to it suggested it was “A kind of sweet bread or cake” (1799 Johnson’s Dictionary).
Why do we Eat Simnel Cake at Easter?
The origins of this celebration date back to pre-Christian pagan traditions celebrating the cycle of life, death and rebirth of nature.
The ‘Simnel Cake’ can be documented back at least as far as medieval England and has its roots in Christian tradition.
A Simnel cake is traditionally eaten in parts on Easter Sunday to represent the sealed portions of the Eucharist. Although originally made to celebrate the Christian holiday, it has since become popular with many other cultures.
Easter Simnel Cake Traditions
Historically, the round ‘Simnel Cake’ would have been made by women and their daughters using flour, honey, and eggs and decorated with crosses and other symbols.
In the 13th century, peasants in England would construct a cake from whatever they had on hand to celebrate this time of year. They made these cakes from barley meal, honey, oat flour, yeast, and salt, and would shape them into circles with a hole in the middle that was filled with fruit and eggs.
Later, a recipe attributed to Chaucer or his wife involved two layers – one plain and one fruit. The decorated top of the cake included a cross made from marzipan. The colours of white with pink icing on top symbolised Christ’s resurrection.
One tradition involved hiding 11 almonds in the cake. Each almond represented one of Jesus’ apostles. The absence of a 12th almond symbolised Judas, the sinner. A more modern variant of this involves decorating the cake with 11 marzipan balls.
The Easter Simnel cake became characterised by comprising dried/candied fruit (e.g. currants, glace cherries) and zest, spices, white flour, eggs, butter, sugar. Traditionally, the cake varied not only between different towns but also regionally. Therefore, many variants of the Simnel cake existed, and these differed in ingredients and ways they were prepared.
Today it refers to a moist 3-layered, round, light fruitcake with sliced almonds, marzipan, and white icing around the top. One tradition that still survives involves placing a ring of almonds at the center so that each slice will contain one – that way no one will miss out on the treat.
How Long Before Easter Can You Make a Simnel Cake?
There are many variations on how long you would bake this cake before eating it on Easter Sunday. Some say 6 weeks, while others say less than 2 weeks.
In Ireland they are typically prepared before Lent, in Sweden they are usually made in February, whilst in England it is more common to make them by March or early April.
Traditional Easter Simnel Cake Recipe
EQUIPMENT
8-inch (20cm) round cake tin. Although a round cake tin is traditional for an Easter Simnel cake, if you prefer, you can use a 7-inch (17.5cm) square cake tin instead. This article explains how to convert recipes between round and square cake tins.
Wire cooling rack
BAKING TIME
Preheat oven to 150C (302F or Gas Mark 2)
Bake for approximately 2½ hours.
INGREDIENTS
Cake
Sultanas – 225g (7.9 oz)
Currants – 100g (3.5 oz)
Glace cherries (chopped) – 100g (3.5 oz)
Lemons (rind) – 2x
Butter – 225g (7.9 oz)
Muscovado Sugar – 225g (7.9 oz)
Self raising flour – 225g (7.9 oz)
Eggs – 4 medium or 3 large
Mixed spices – 1 teaspoon
Juice
Lemons (juice) – 50ml (aprrox. 3 tablespoons)
Optional:
Brandy – 50ml (aprrox. 3 tablespoons)
Orange juice – 50ml (aprrox. 3 tablespoons)
Topping
Marzipan – 450g (15.9 oz)
Jam – 2 tablespoons
Egg (beaten) -1x to glaze
METHOD
Cake
1) Optional – To make a more moist and succulent cake, place the following in a bowl and set aside for a day before commencing with making and baking the cake:
Sultanas, currants, rind of lemons. Add juice from lemon (brandy and orange optional).
2) Mix the cake ingredients with the moistened fruit.
3) Pour half the mixture into the cake tin and level it up.
4) Use one-third of the marzipan and make a 20cm (8-inch) diameter disc and place on cake mixture.
5) Carefully pour the remaining cake mixture on top and level.
6) Bake around 2½ hours in a preheated oven at 150C (302F or Gas Mark 2).
7) Remove from oven and allow to cool for 20 minutes before placing cake on a wire rack. Cool for a further hour.
Topping
1) Warm jam in saucepan and brush it on top of the cake.
2) Use half of left over marzipan and make another 20cm (8-inch) diameter disc to place on top of the cake. Crimp sides between thumb and 1st finger to hold in place.
3) Use remaining marzipan to make 11 equal-sized balls.
4) Brush top of marzipan covered cake with beaten egg mixture and place the 11 balls of marzipan equally spaced around the edge.
5) Carefully brush over the entire top (including the marzipan balls) with beaten egg mixture.
6) Place the cake by placing it under a hot grill to brown it. Observe carefully in order to not burn it.
Summary
In conclusion, making an Easter Simnel cake is a straightforward process using readily available ingredients.
This is a moist textured, rich fruitcake that, although traditionally eaten at Easter, can be enjoyed at anytime of the year with a simple cup of coffee or tea. Although usually a standalone product, some people prefer to eat it with cream (brandy cream goes great) or custard. Give it a go!
