Jamie Oliver’s Simnel Cake is more than just a dessert. it’s a delicious tradition wrapped in history. Simnel cake is a type of fruitcake with roots that stretch back centuries, often associated with Easter in the UK. But why Easter? Well, it was traditionally made to celebrate the end of Lent, a time when people fasted or gave up treats. The cake, rich and packed with dried fruits, nuts and marzipan, was a special reward.
Jamie’s take on the Simnel Cake brings a fresh, approachable twist to this classic. His recipe balances the deep flavors of dried fruit with the sweet, smooth almond paste. What really stands out is the marzipan topping and the eleven marzipan balls. each representing one of the apostles, minus Judas. This symbolic decoration adds a charming, almost storybook element to the cake.
Unlike some heavy fruitcakes that feel dense or overly sweet, Jamie’s Simnel Cake is moist and lighter, making it a pleasure to eat. not just a festive showpiece. It’s rich in texture, warm in spice and just the right amount of sweetness. In short, it’s a cake that feels like a celebration in every bite.
Jamie Oliver Simnel Cake Recipe
Ingredients Needed
Getting the ingredients right is key to nailing Jamie’s Simnel Cake. Here’s the lineup:
- Dried fruits: Think sultanas, currants and raisins. These soak up flavors and add chewiness.
- Candied peel: Gives that classic citrus zing, balancing the sweetness.
- Almonds: Usually ground almonds mixed into the batter for a subtle nuttiness.
- Marzipan: Two parts here. one for the middle layer and one for the topping. Jamie loves using good-quality marzipan to make it taste fresh.
- Butter: Unsalted, softened butter keeps the cake tender.
- Sugar: Typically light brown sugar or muscovado, adding a deep caramel note.
- Eggs: They bind everything together and add richness.
- Flour: Usually plain flour, sometimes with a bit of baking powder for lift.
- Spices: Warm spices like cinnamon, nutmeg and maybe a hint of mixed spice or allspice. This is where the cake gets its comforting depth.
- Orange juice or zest: Adds a fresh brightness that cuts through the richness.
Jamie often encourages using quality ingredients, especially fresh fruits and good marzipan as they make a huge difference in flavor.
Equipment Needed
You don’t need a fancy setup to make this cake but having the right tools helps keep things smooth:
- Mixing bowls: One big bowl for the batter and a smaller one for soaking the dried fruit if needed.
- Electric mixer or wooden spoon: Jamie usually keeps it traditional but an electric mixer speeds things up.
- Springform cake tin: Usually around 20cm (8 inches) wide. The removable sides make it easier to get the cake out without damage.
- Saucepan: For melting butter or warming liquids.
- Spatula: For folding in ingredients gently.
- Rolling pin: To roll out the marzipan layers evenly.
- Cake rack: For cooling the cake properly, so it doesn’t get soggy on the bottom.
- Sharp knife: To cut and shape the marzipan balls for decoration.
Having these handy makes the baking experience less stressful and more enjoyable.
How To Make Jamie Oliver’s Simnel Cake
This is the heart of it. Jamie’s method feels straightforward but detailed enough to get great results.
- Prepare the fruit: Soak dried fruits overnight or at least for a few hours in some juice or warm tea. This plumps them up, making the cake moist.
- Mix the batter: Cream the butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Fold in the flour, ground almonds, spices and zest carefully.
- Add the fruit and peel: Stir in the soaked fruits and candied peel, distributing them evenly.
- Prepare the marzipan: Roll out a thin layer of marzipan to sit in the middle of the cake batter in the tin.
- Layer and bake: Pour half the batter into the cake tin, smooth it out, lay the marzipan on top, then cover with the remaining batter. This layering keeps the marzipan soft inside.
- Bake slowly: Usually at a moderate temperature (around 150-160°C or 300-320°F) for about 1.5 to 2 hours. Slow baking ensures the cake cooks evenly without drying out.
- Cool and decorate: Once cool, roll out another marzipan layer to cover the top. Shape and place the eleven marzipan balls around the edge. Brush with a little beaten egg and grill briefly to get a golden, glossy finish.
The grill step gives the marzipan that irresistible caramelized touch, contrasting the soft cake beneath.
What I Learnt
Making Jamie Oliver’s Simnel Cake taught me a few things. First, soaking the fruit is crucial. it really transforms the texture. The cake isn’t dry or crumbly but juicy and tender.
Second, layering the marzipan inside the cake makes a huge difference. It’s not just a decoration; it’s part of the flavor journey, giving sweet almond pockets that surprise you when you bite in.
Also, the patience needed for slow baking is worth it. Rushing this cake risks a dense, undercooked center or a dry crust. The gentle bake lets all the flavors meld beautifully.
Lastly, the symbolism behind the marzipan balls adds a lovely story element. It made me appreciate how food and tradition intertwine, making this cake more than just a recipe. it’s a ritual.
Recipe Tweaks For Jamie Oliver’s Simnel Cake
Jamie Oliver’s Simnel Cake is a classic but tweaking it can really make it your own. First up, think about the fruit mix. Jamie’s recipe often calls for the traditional mix of dried fruits-sultanas, currants and glacé cherries. But swapping in some dried apricots or cranberries adds a lovely tang and a bit of chewiness that wakes up your palate. You can even toast the nuts (almonds are a great choice) before folding them in which brings out a nutty aroma and crunch that’s delicious against the soft cake.
Now, about that marzipan layer. Instead of using plain marzipan, why not jazz it up with a little orange zest or a splash of Amaretto? That tiny twist can elevate the flavor, adding a fresh citrus note or a hint of almond liqueur warmth. When it comes to spices, a pinch of cardamom or allspice can add a subtle complexity without overpowering the cake’s sweetness.
Also, Jamie’s cakes can be quite rich, so if you want to lighten things a bit, you could replace some of the butter with Greek yogurt. It keeps the cake moist but cuts some of the heaviness. And for those who like a bit of a boozy kick, soaking your dried fruit in rum or brandy overnight brings an indulgent depth to every bite.
Storage Tips For Leftovers
Simnel Cake is one of those gems that actually gets better over time but storing it properly is key. First off, always let the cake cool completely before wrapping it up. You don’t want condensation making it soggy.
Wrap the cake tightly in cling film, then pop it inside an airtight container or a cake tin with a good seal. This helps keep the moisture locked in and protects the cake from drying out or picking up fridge smells. If you’re planning to keep it longer than a week, freezing is your best bet. Slice the cake into portions, wrap each slice individually and store them in a freezer bag. When you’re ready to enjoy, thaw the slices slowly in the fridge overnight.
If you want to refresh the cake a bit before serving, a few seconds in a warm oven (about 150°C/300°F) does wonders. It melts the marzipan slightly and brings back that fresh-baked aroma.
What To Eat With Jamie Oliver’s Simnel Cake?
Simnel Cake is sweet and rich, so pairing it with the right accompaniments can make the experience even better. A classic choice is a dollop of clotted cream or softly whipped cream. The cream cuts through the sweetness and adds a luxurious texture.
If you want something lighter, a scoop of vanilla or cinnamon ice cream is fantastic. The cold ice cream with the warm cake is a total winner. For a twist, try serving it with a tangy fruit compote. something like stewed apricots or spiced berry compote works brilliantly to balance the flavors.
For drinks, a cup of strong black tea is the obvious traditional choice but if you’re feeling fancy, a glass of sweet dessert wine or even a warm mulled wine pairs beautifully, especially in the colder months.
FAQs
What Makes Jamie Oliver’s Simnel Cake Different From Other Recipes?
Jamie’s recipe uses a mix of dried fruit, spices, and marzipan, with a lighter cake texture and a deliciously thick layer of marzipan baked right inside.
Can I Make Jamie Oliver’s Simnel Cake Ahead Of Time?
Yes! The cake keeps well and actually improves after a day or two. Just store it in an airtight container.
How Do I Get The Marzipan To Stay On The Cake?
The trick is to roll the marzipan thin and brush a little apricot jam on the cake before adding it. This helps it stick and adds flavor.
