Perfect for marking Mother’s Day or Simnel Sunday (the 4th Sunday in Lent – 15th of March in 2026), this marzipan masterpiece is made with our Cotswold Crunch flour for a fantastic crunchy texture with every bite - and works with our Ancient and Organic Crunch Flours too!
- Baker: Louise Wagstaffe
- Prep time: 20 minutes
- Cook time: 1 hour 10 minutes
- Serves: 12
- Makes: 1 x 20cm cake
- Flour used: Cotswold Crunch (you can also use Ancient Cotswold Crunch or Organic Crunch)
Ancient Grain Simnel Cake Method
- Preheat the oven to 180°C, 350°F, gas mark 4.
- Grease and line the base and sides of a deep 20cm cake tin with baking parchment.
- Put the raisins, cherries and brandy in a bowl, set aside to soak.
Beat the butter and sugar together until light and fluffy. Add the eggs, beating the mixture between each one. - In a separate bowl mix together the Cotswold Crunch Flour, baking powder, bicarbonate of soda and the mixed spice. Fold this into the egg mix. Finally fold in the soaked raisins and cherries.
- Transfer half the mixture into the prepared tin. Then roll 1/3 the marzipan out to an 18cm disk and place onto the mixture. Top with the rest of the mixture and bake in the oven for 1 hour 10 minutes, or until a skewer inserted in the cake comes out clean.
- Leave to cool in the tin for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.
- Roll another 1/3 marzipan, around 3mm thick, then cut out a 20cm circle. Brush the cake with apricot jam and place the marzipan disk on top. Make 13 balls with remaining marzipan, then dip into apricot jam and arrange around the cake evenly grill to get a light toasting.
- Serve and enjoy - happy baking!
You can also make this Simnel Cake Recipe using Ancient Cotswold Crunch or Organic Cotswold Crunch in the same proportions!
