Simnel cake recipe

Illustration by Marion Taylor

Illustration by Marion Taylor - Credit: Archant

Taken from ‘Recipes from Le Vieux Four’ by Lynette Fisher. This and her other book, Special Cakes from the Old Oven, are available along with a selection recipe greetings cards by Bridport arist Marion Taylor at Le Vieux Four.


• 300g currants

• 300g sultanas

• 75g peel

• 75g glacé cherries

• 300g butter

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• 300g soft light brown sugar

• 1 tbsp golden syrup

• 5 eggs

• 1/4 tsp mixed spice

• 500g golden marzipan

• 350g flour


1 Butter and line a 10” deep cake tin.

2 Cream butter and sugar and mix in the whisked eggs alternately with the flour. Add fruits, spice and syrup.

3 Place 1/2 the mix in the tin and roll out and place a layer of marzipan about 3mm thick. Sandwich this with the rest of the cake mix.

4 Place a round of paper on the top to keep the cake flat. Bake in a slow oven at about 130°C /Gas Mark 1/2 until the cake is firm to the touch.

5 Allow the cake to cool completely before decorating. Roll out a round of marzipan to fit the top of the cake and make eleven marzipan eggs. Scorch carefully using a cook’s blow torch and attach the eggs to the cake using a little water icing.

6 Decorate with crystallised violets.



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