Baking a cake isn’t just about following a recipe; it’s about creating something that feels like home, like warmth and comfort wrapped in sweet, spiced layers. One of my favorite cakes to bake, especially as Easter approaches, is Nigella Lawson’s Simnel Cake. There’s something almost nostalgic about it-rich with tradition and flavor, and yet somehow modern in the way it invites you to indulge in every bite. Simnel Cake, with its origins rooted in British history, is not just a dessert; it’s a slice of culture.
Growing up, I always heard about Simnel Cake, but it wasn’t until I stumbled upon Nigella’s version that I really understood why this cake has survived centuries of Easter celebrations. It’s rich with fruit, spiced perfectly, and topped with marzipan-a combination so tempting that it’s no wonder it’s stood the test of time.
In this post, I’ll walk you through Nigella Lawson’s version of the Simnel Cake, share some tips I’ve learned along the way, and tell you why I think it’s the best take on this classic recipe. So, let’s get baking!
Nigella Lawson’s Simnel Cake Recipe
If you’ve ever come across Nigella Lawson’s cookbooks or watched her on television, you know she has a way of making baking feel accessible and even a little bit luxurious. Her Simnel Cake recipe is no exception. It’s elegant without being fussy, and her approach to cooking always feels personal-like you’re not just baking from a book, but from her own kitchen.
This cake has all the elements of a traditional Simnel: a spiced fruitcake base, dotted with sultanas, currants, and glacé cherries, but the magic happens in the marzipan layer, which is not just for decoration but baked into the cake itself. If you’ve ever made marzipan before, you know it’s a labor of love, but Nigella’s approach takes away the guesswork.
One of the things I love most about this recipe is how well it balances between the earthy sweetness of the dried fruit and the rich, nutty flavor of marzipan. It’s a sophisticated cake that doesn’t feel like a heavy, over-the-top indulgence, but rather a moment of decadence.
Ingredient List
Here’s what you’ll need to make Nigella Lawson’s Simnel Cake. Some of these ingredients might seem a little old-fashioned, but trust me, they work in harmony to create the perfect balance of flavors and textures.
For The Fruitcake
- 175g unsalted butter (softened)
- 175g dark brown sugar
- 4 large eggs
- 225g plain flour
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 200g currants
- 200g sultanas
- 100g glacé cherries (halved)
- 100g blanched almonds (roughly chopped)
- Zest of 1 orange
- Zest of 1 lemon
- 50g brandy (optional but adds a rich depth to the flavor)
For The Marzipan
- 250g ground almonds
- 250g icing sugar
- 1 egg white
- 1 tsp almond extract
- 1 tbsp apricot jam (for glazing)
For The Decoration
- 11 balls of marzipan (traditionally 11, representing the 11 apostles, excluding Judas)
- Icing sugar (for dusting)
How To Make Nigella Lawson’s Simnel Cake?
Making this cake is a journey, but a rewarding one, and Nigella’s instructions guide you through it with ease. Here’s how you can bring this delicious creation to life in your own kitchen:
Step 1: Preheat The Oven And Prepare The Pan
Start by preheating your oven to 150°C (300°F). Grease a 20cm round cake tin and line the base and sides with baking parchment. This helps ensure the cake doesn’t stick, and you get that perfect, crisp edge around the outside.
Step 2: Prepare The Fruitcake Base
In a large bowl, cream the softened butter with the dark brown sugar until light and fluffy. This will take a few minutes, but it’s worth the effort. Add the eggs, one at a time, mixing well after each addition.
Now, sift together the flour, baking powder, mixed spice, and cinnamon. Gradually fold this into the wet mixture until fully combined. Add the dried fruit, chopped cherries, almonds, and citrus zests, and gently fold them in. If you’re using brandy, stir it in now-don’t worry, it won’t overpower the cake, but it adds a lovely richness.
Step 3: Assemble The Cake
Take about a third of the marzipan mixture and roll it out between two sheets of baking paper. It should be about the size of the top of your cake tin. Once rolled, carefully lay the marzipan onto the batter in the tin, pressing it down gently so it sticks. Then, pour the rest of the batter on top of the marzipan, smoothing the surface.
Bake for 2.5 hours or until a skewer inserted into the center comes out clean. Don’t rush this step; the cake needs time to cook through and absorb all those wonderful flavors.
Step 4: Marzipan Decoration
Once the cake is fully cooled, roll out the remaining marzipan to make a thin layer and place it over the top of the cake. Gently smooth it down, trimming any excess. Then, for the final touch, shape 11 marzipan balls and arrange them around the edge of the cake. If you like, you can give them a quick toast under the grill or with a blowtorch to give them a golden finish.
Step 5: Glaze And Serve
To glaze the marzipan, heat the apricot jam until it’s liquid, then brush it over the marzipan. This not only gives it a beautiful shine but also helps hold the marzipan balls in place. Dust lightly with icing sugar, and there you have it-Nigella’s Simnel Cake, ready to serve!
Things I Learned
- Patience Is Key: The thing with Simnel Cake is that it’s not a rushed dessert. The baking time alone (nearly 2.5 hours) requires some patience, but it’s totally worth it. The slow cooking process helps all the flavors meld together, making each bite more satisfying than the last.
- Use High-Quality Marzipan: Marzipan really makes this cake. There’s something about the combination of soft, chewy marzipan and the rich fruitcake that is so satisfying. I learned that splurging on a good-quality marzipan really elevates the flavor.
- Don’t Skip the Brandy: I was hesitant about adding brandy the first time I made this, but it’s such a game-changer. It doesn’t make the cake taste boozy, but it does add a subtle depth and warmth. If you’re not a fan of alcohol, you could substitute it with fruit juice, but I highly recommend giving the brandy a try.
- Texture Matters: One of the things I love about Nigella’s approach is that the fruit isn’t overly mushy, and the cake holds together beautifully. The mix of chopped almonds gives the cake a little crunch, which balances out the softness of the fruit and marzipan. The first time I made it, I was amazed at how all the textures played together so well.
- Decoration Doesn’t Have to Be Perfect: I think part of what makes this cake so charming is that it doesn’t require precise decorating skills. The marzipan balls don’t have to be perfect, and the glaze adds a rustic, homemade feel. It’s the kind of cake that looks like it was baked with love, even if your marzipan balls look a little lopsided.