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Simnel cake | townfood - recipes, restaurant reviews and food news

Simnel cake


A simnel cake normally follows a recipe similar to traditional fruitcake recipe with dried fruits and brown sugar. This version uses a sponge recipe that makes for a much lighter cake that everyone will enjoy. Finish off with a nice buttercream centre and a sugar frosting, then decorate with the obligatory mini eggs and, if you want to go all the way, fluffy chicks!


3 eggs
175gself-raising flour
250gunsalted butter
175gcaster sugar
1 lemon
1 1⁄2tspmixed spice
1tspground ginger
300gicing sugar


Prep time30 minutes
Tagssimnel cake easter


cake making

Preheat the oven to 180 degrees

Beat together 175g of butter and the caster sugar until light and pale.

Lightly beat the eggs and add in them to the butter mixture along with the flour, little by little to avoid curdling, mixing gently until it is smooth.

Finely grate the peel of the lemon and add half of it to the batter mixture along with 1 tsp mixed spice and the ground ginger. Mix well.

Grease 2 medium cake tins and line the bottom with baking paper.

Divide the cake mixture between the two tins and bake in the oven for 20-25 minutes. Test that the cake is cooked through by piercing the centre with a thin knife or metal skewer and checking that it comes out clean.

Once cooked, turn the cakes out onto a wire rack to cool.

For the butter icing, soften the 75g butter and add 150g icing sugar, little by little, beating it until the butter turns pale and tastes sweet and non-greasy. Add a squeeze of lemon and the remaining lemon peel.

Spread this butter icing on the flat side of one of the pieces of cake, and sandwich it together with the flat side of the other.

For the top icing, put 150g icing sugar into a bowl and add a squueze of lemon juice. Then add a teaspoon of water, stir the mixture and add tiny amounts more of water until the mixture just comes together, you don’t want this to be too wet otherwise it will run off the top of the cake. Add the honey and mixed spice.

Spread the sugar icing on top of the cake – to do this, spoon all the icing onto the centre of the top of the cake, dip a blunt knife into water and carefully move the icing in a circular motion to the edges of the cake.

simnel cake

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