Before I ever baked one myself, I always thought Simnel Cake was a bit of an oddity. a hybrid of Christmas and Easter, dressed up in marzipan. But when I first stumbled upon Nigella’s version of the recipe, I was hooked not just by the cake but by her storytelling. In true Nigella fashion, her Simnel Cake is less about rigid tradition and more about joy, celebration and a tender nod to history.
Simnel Cake is an old English cake, traditionally baked for the middle Sunday of Lent-Laetare Sunday-a kind of pause from austerity. Over time, it’s become associated more with Easter. It’s essentially a fruit cake, lighter than a Christmas one, spiced and fragrant, with a surprise disc of marzipan baked into the middle and eleven little marzipan balls on top to represent the apostles (minus Judas, of course, for reasons we can all understand).
Nigella’s take on it feels luxurious, festive without being fussy, and-this is key-eminently doable for the home cook. There’s something about the way she writes about grating nutmeg or rolling marzipan that feels like she’s standing next to you in your kitchen, barefoot, with a glass of something fizzy in one hand.
Nigella Simnel Cake Recipe
Ingredients Needed
You’ll need to do a little bit of planning here, especially for the dried fruit. But nothing too wild. I found most of this in my local shop.
Fruit & Booze Soak
- 100g glacé cherries
- 225g sultanas
- 225g currants
- 110g chopped mixed peel
- Zest of 1 lemon and 1 orange
- Juice of the orange
- 3 tablespoons of brandy (or orange juice if avoiding alcohol. I’ve done both)
Cake Batter
- 175g butter (softened)
- 175g light brown sugar
- 3 large eggs
- 175g plain flour
- ½ tsp baking powder
- 1 tsp ground mixed spice
- ½ tsp ground cinnamon
- Freshly grated nutmeg (Nigella doesn’t specify how much. I go for about ¼ tsp but sniff and go by instinct)
Marzipan Layer
- 500g marzipan (ready-made is fine-unless you’re brave)
- 1 tbsp apricot jam (warmed, for brushing)
To Finish
- 1 egg white (for brushing the marzipan balls)
Let’s be honest, the marzipan is the star here. If you’re one of those people who peels it off, I’m not judging. but maybe give it a chance in this cake. It transforms in the oven, caramelizes slightly and becomes something magical.
Equipment Needed
You don’t need fancy gear but having a few key items helps. Here’s what I used:
- An 18cm (7-inch) deep round cake tin
- Baking parchment
- Mixing bowls (a big one for the batter, a smaller one for soaking the fruit)
- Electric mixer (handheld is totally fine. I used a wooden spoon once and my arm still remembers)
- Spatula
- Rolling pin (for the marzipan layer)
- Grater (for the citrus zest and nutmeg)
- Pastry brush (for that apricot jam glaze)
- Cooling rack
Optional but adorable: a cake stand. There’s something so Nigella about placing a humble fruit cake on a pedestal.
Instructions To Make Nigella Lawson’s Simnel Cake
Now, roll up your sleeves and cue the background music (I went with a soft jazz playlist but classical works too). Here’s the play-by-play.
1. The Fruit Soak (Ideally The Night Before)
I chopped the cherries in half and mixed all the dried fruits in a bowl. Pour over the orange juice and brandy, add the citrus zest and give it a good stir. Cover and let it sit overnight if you can. it makes all the difference. I’ve done a last-minute, 1-hour soak too in a pinch. Still delicious but the overnight soak is better. Like a good long gossip with an old friend. it just feels richer after.
2. Preheat And Prep
Preheat your oven to 150°C (130°C fan) / 300°F / Gas mark 2. Line the base and sides of the tin with baking parchment. You’ll want the sides to be about twice the height of the tin because this cake rises and needs support.
3. Creaming And Mixing
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition (a tablespoon of flour helps prevent curdling. this trick saved me more than once).
Sift in the remaining flour, baking powder and spices. Fold gently. Then stir in the soaked fruit mixture. This is when the scent begins to feel like home.
4. The Marzipan Surprise
Roll out a third of the marzipan into a disc the size of your cake tin. Pour half the batter into the tin, level it and place the marzipan disc on top. Pour in the rest of the batter and smooth the surface.
This middle layer? Game-changer. The first time I made this, my brother bit into it and said, ’Wait, is this… cake with filling?’ He was floored. Simple joys.
5. Bake Slow And Low
Pop it in the oven for about 2 to 2¼ hours. Check after 2 hours with a skewer. if it comes out clean, it’s done. My oven tends to run hot, so I check at 1 hour 50 just in case.
Let the cake cool in the tin, then turn it out onto a rack.
6. Decorate With More Marzipan
Roll out another third of the marzipan into a disc for the top. Brush the cooled cake with warm apricot jam, then place the disc over it.
Use the last third to roll eleven little balls. Not twelve. Eleven. Judas doesn’t get a marzipan tribute.
Stick them around the edge using a dab of jam and brush the whole top lightly with egg white. Then grill or blowtorch until golden and slightly blistered.
This is when the magic happens. the marzipan bubbles and browns and suddenly the cake looks like something you’d see in a medieval banquet or a really great BBC period drama.
What I Learnt
I learnt that patience is an ingredient.This cake doesn’t like to be rushed so under the grill. My first go was a little scorched on top because I walked away for ’just a minute’ (to chase said curious cat away from the butter dish).
I learnt that even people who claim not to like fruitcake can be seduced by this one. The lightness of the sponge, the tangy citrus notes and that luscious almond middle… It’s not stodgy. It’s celebratory.
And maybe most importantly, I learnt that baking something tied to tradition-even if you’re not religious-can root you in something bigger. It’s like you’re part of a quiet, delicious thread that stretches back generations.
FAQs
What Makes Nigella Lawson’s Simnel Cake Different From Other Recipes?
Nigella’s Simnel Cake stands out because of her unique combination of marzipan layers. She adds a rich, almondy taste by incorporating a disc of marzipan both in the center and on top, giving it that perfect balance of sweetness without overpowering the fruitiness of the cake itself.
Can I Make Nigella Lawson’s Simnel Cake In Advance?
Definitely! In fact, it actually tastes better after a few days because the flavors have more time to develop. Once it’s baked, you can store it in an airtight container for up to a week, or even freeze it for longer. Just make sure to keep the marzipan on top fresh, or you can add it just before serving.
What Can I Substitute For The Mixed Dried Fruit In Nigella Lawson’s Simnel Cake?
If you’re not a fan of mixed dried fruit or want a twist, you can swap it out with other dried fruits like apricots, cranberries, or even figs. Just remember to chop them up to keep the texture even, and you can also throw in some chopped nuts for added crunch if you’re feeling adventurous.
