Simnel cake recipe

PUBLISHED: 12:53 29 April 2015 | UPDATED: 12:53 29 April 2015

Illustration by Marion Taylor

Illustration by Marion Taylor


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

• 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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