Easter Simnel Cake



Simnel cake, a light fruit cake layered and topped with marzipan eaten during Easter in the  UK and Ireland.


Baking Temp: 150*c for 45 min

Portion size: 180 cm ring


For Simnel fruit cakeIngredients Quantity
Golden raisin 50gm
Black currants 50gm
Dates chopped 50gm
Candied Orange peel chopped 50gm
Am arena cherries 40gm
Orange zest 2tsp
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking powderMilkGinger bread spice 1/2tsp75ml1/2tsp
For MarzipanIngredients Quantity
Almond powder 150gm
Icing sugar 150gm
Almond essence 1/8th tsp
Orange blossom waterApricot jam 2 .5tbspAs required



  1. Blend almond powder and icing sugar together.
  2. Place it in bowl, add almond essence, and orange blossom water and knead into a dough and set aside.
  3. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest in hot water
  4. Cream butter, orange zest, molasses and brown sugar till nice and creamy.
  5. Gradually add in egg one at a time and cream again.
  6. Sieve flour and baking powder and then add in the ginger bread spice.
  7. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  8. Fold this mixture with the creamy butter mixture and pour half of the mixture into the lined tin, flatten it and roll 1/3rd of the marzipan and place on top of the cake mixture .Pour the remaining half of the cake batter and bake at 150*c.
  9. Ones baked take it out from the oven roll it, spread apricot jam on top and roll 1/3rd marzipan on top of the cake, shape the remaining marzipan into egg shape, brush the top of marzipan  and also marzipan eggs with beaten egg and place it back in the oven at 220*c to color the marzipan to golden brown.

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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