Jamie Oliver’s Simnel Cake is a traditional fruitcake, often enjoyed during Easter. This moist and flavorful cake features dried fruits, warm spices, and a layer of marzipan baked into the center. Topped with a golden marzipan layer and 11 marzipan balls, this cake is a treat full of history and flavor.
Why This Recipe Is a Must-Try
- Rich and moist: Packed with dried fruits and a soft sponge.
- Traditional and festive: A classic Easter treat with historical significance.
- Bursting with flavor: Warm spices and citrus zest add depth to every bite.
- Visually stunning: The marzipan topping and decorative balls make it a show-stopping dessert.
- Make-ahead friendly: Tastes even better when prepared a day or two in advance.

Other Jamie Oliver Recipes
What Is Jamie Oliver’s Simnel Cake?
Simnel Cake is a traditional British fruitcake, layered with marzipan and decorated with marzipan balls representing the 11 apostles (excluding Judas). It’s a celebratory cake often associated with Easter or Mothering Sunday.
Jamie Oliver Simnel Cake Ingredients
For the Cake:
- 175g (3/4 cup) unsalted butter, softened
- 175g (3/4 cup) light brown sugar
- 3 large eggs
- 175g (1 1/2 cups) self-raising flour
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 250g (1 1/2 cups) mixed dried fruit (raisins, sultanas, currants)
- 75g (1/2 cup) candied peel, chopped
- Zest of 1 orange and 1 lemon
- 2 tablespoons milk
For the Marzipan:
- 500g (18oz) ready-made marzipan
For Decoration:
- 1 egg, beaten (for brushing)
Step-by-Step Instructions to Prepare Jamie Oliver Simnel Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with baking parchment.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling.
- Sift in the remaining flour, mixed spice, and cinnamon. Gently fold into the mixture.
Step 3: Add the Fruits and Milk
- Stir in the dried fruit, candied peel, orange, and lemon zest, and milk until evenly combined.
Step 4: Layer with Marzipan
- Roll out 1/3 of the marzipan into a circle the same size as your cake tin.
- Spoon half of the cake batter into the prepared tin and smooth the surface. Place the marzipan layer on top, then cover with the remaining cake batter. Smooth the top again.
Step 5: Bake the Cake
- Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Step 6: Add the Marzipan Topping
- Roll out another 1/3 of the marzipan into a circle to fit the top of the cake. Brush the top of the cake with a little warmed apricot jam and place the marzipan on top.
Step 7: Decorate with Marzipan Balls
- Roll the remaining marzipan into 11 equal-sized balls. Arrange them around the edge of the cake. Brush the top and balls with beaten egg.
Step 8: Grill the Cake
- Place the cake under a hot grill for 1-2 minutes until the marzipan is golden and slightly toasted. Watch closely to avoid burning.

What to Serve with Jamie Oliver Simnel Cake
- Tea or coffee: A perfect pairing for a slice of rich fruitcake.
- Whipped cream: Adds a light and creamy contrast to the dense cake.
- Custard: Warm custard complements the cake beautifully.
- Fruit compote: A tangy berry compote balances the sweetness of the cake.
Expert Tips for Mastering Jamie Oliver Simnel Cake
- Soak the fruits: Soak the dried fruits in orange juice or brandy for a richer flavor.
- Avoid overmixing: Gently fold the ingredients to keep the cake light.
- Cool completely: Allow the cake to cool fully before adding the marzipan topping.
- Make ahead: Simnel cake tastes better after a day or two as the flavors develop.
- Toast carefully: Keep an eye on the marzipan under the grill to prevent burning.
Variations of Jamie Oliver Simnel Cake
- Nutty twist: Add chopped almonds or hazelnuts to the batter.
- Chocolate version: Replace some of the dried fruit with chocolate chips.
- Gluten-free option: Use gluten-free self-raising flour for a coeliac-friendly cake.
- Citrus boost: Add extra orange or lemon zest for a tangier flavor.
- Mini cakes: Make individual Simnel cupcakes for a fun twist.
How to Store Leftovers Jamie Oliver Simnel Cake?
- Refrigerate: Store in an airtight container in the fridge for up to 1 week.
- Freeze: Wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months.
How to Reheat Jamie Oliver Simnel Cake?
- At room temperature: Simnel cake is best enjoyed at room temperature, so allow it to sit out for 30 minutes if refrigerated.
Nutrition Value (Per Serving)
- Calories: 350
- Protein: 6g
- Carbohydrates: 52g
- Fat: 12g
- Fiber: 3g
Final Words
Jamie Oliver’s Simnel Cake is a delightful dessert for Easter or any special occasion. With its rich flavors, moist texture, and beautiful marzipan topping, this cake is a showstopper that everyone will love. Try this timeless recipe and enjoy a taste of tradition in every bite!
Why are there 11 marzipan balls on a Simnel cake?
The 11 marzipan balls represent the 11 apostles of Jesus, excluding Judas, as a traditional Easter symbol.
Can I make Simnel cake without marzipan?
Yes, you can omit the marzipan, but it’s a key feature of the cake. For an alternative, you could use a layer of cream cheese frosting or a nut-based topping.
How long does Simnel cake stay fresh?
When stored in an airtight container, Simnel cake can stay fresh for up to a week. If frozen, it can last for up to 3 months.
Can I make Simnel cake ahead of time?
Yes, Simnel cake tastes better after a day or two as the flavors deepen. Prepare it 1-2 days in advance and store it in an airtight container.
Print
Jamie Oliver Simnel Cake Recipe
- Prep Time: 20
- Cook Time: 2.5 hours
- Total Time: 0 minute
- Yield: Serves 4
- Category: Dessert
- Cuisine: British
Description
Jamie Oliver’s Simnel Cake is a traditional fruitcake, often enjoyed during Easter. This moist and flavorful cake features dried fruits, warm spices, and a layer of marzipan baked into the center. Topped with a golden marzipan layer and 11 marzipan balls, this cake is a treat full of history and flavor.
Ingredients
For the Cake:
-
- 175g (3/4 cup) unsalted butter, softened
-
- 175g (3/4 cup) light brown sugar
-
- 3 large eggs
-
- 175g (1 1/2 cups) self-raising flour
-
- 1 teaspoon mixed spice
-
- 1/2 teaspoon cinnamon
-
- 250g (1 1/2 cups) mixed dried fruit (raisins, sultanas, currants)
-
- 75g (1/2 cup) candied peel, chopped
-
- Zest of 1 orange and 1 lemon
-
- 2 tablespoons milk
For the Marzipan:
-
- 500g (18oz) ready-made marzipan
For Decoration:
-
- 1 egg, beaten (for brushing)
Instructions
Step 1: Preheat the Oven and Prepare the Tin
-
- Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with baking parchment.
Step 2: Make the Cake Batter
-
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
-
- Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling.
-
- Sift in the remaining flour, mixed spice, and cinnamon. Gently fold into the mixture.
Step 3: Add the Fruits and Milk
-
- Stir in the dried fruit, candied peel, orange, and lemon zest, and milk until evenly combined.
Step 4: Layer with Marzipan
-
- Roll out 1/3 of the marzipan into a circle the same size as your cake tin.
-
- Spoon half of the cake batter into the prepared tin and smooth the surface. Place the marzipan layer on top, then cover with the remaining cake batter. Smooth the top again.
Step 5: Bake the Cake
-
- Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
-
- Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Step 6: Add the Marzipan Topping
-
- Roll out another 1/3 of the marzipan into a circle to fit the top of the cake. Brush the top of the cake with a little warmed apricot jam and place the marzipan on top.
Step 7: Decorate with Marzipan Balls
-
- Roll the remaining marzipan into 11 equal-sized balls. Arrange them around the edge of the cake. Brush the top and balls with beaten egg.
Step 8: Grill the Cake
-
- Place the cake under a hot grill for 1-2 minutes until the marzipan is golden and slightly toasted. Watch closely to avoid burning.