Are you looking for a scrumptious simnel cake recipe Mary Berry style? You’ve come to the right place! Mary Berry knows just how to make a classic simnel cake – and we’ve got two of her recipes just waiting for you to try. Read on to find out more.
Simnel Cake Recipe Mary Berry #1
Ingredients
- 225g/8oz plain flour
- 1 tsp baking powder
- 175g/6oz butter, softened
- 175g/6oz light muscovado sugar
- 4 large eggs, beaten
- 2-3 tbsp milk
- 225g/8oz dried fruit
- Grated zest of 1 lemon
- 25g/1oz flaked almonds
Instructions
- Preheat the oven to 150C/300F/Gas 2.
- Butter and line a 20cm/8in round cake tin.
- Sift the flour and baking powder into a bowl.
- Using an electric mixer, cream the butter and sugar together until light and fluffy.
- Gradually add the beaten eggs and mix until combined.
- Mix in the sifted flour and baking powder.
- Stir in the milk until it forms a soft, dropping consistency.
- Mix in the dried fruit, lemon zest and flaked almonds.
- Spoon the mixture into the prepared tin and level the surface.
- Bake in the preheated oven for 1¾ -2 hours, until golden and a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Per serving: 455 calories; 18.1g fat; 63.8g carbohydrates; 7.1g protein; 0.3g fiber.
Tips
For an extra special simnel cake, try adding some glacé cherries and a tablespoon of brandy.
Notes
This cake will keep for up to 1 week in an airtight container.
Serving Suggestions
Serve with a dollop of cream or a scoop of ice cream for a truly delicious dessert.
Frequently Asked Questions
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is suitable for vegetarians.
Simnel Cake Recipe Mary Berry #2
Ingredients
- 225g/8oz soft butter
- 225g/8oz light muscovado sugar
- 4 large eggs
- 225g/8oz self-raising flour
- 2-3 tbsp milk
- 1 tsp ground cinnamon
- Grated zest of 1 lemon
- 225g/8oz mixed dried fruit
- 25g/1oz flaked almonds
Instructions
- Preheat the oven to 150C/300F/Gas 2.
- Butter and line a 20cm/8in round cake tin.
- Using an electric mixer, cream the butter and sugar together until light and fluffy.
- Gradually add the beaten eggs and mix until combined.
- Stir in the self-raising flour and ground cinnamon.
- Mix in the milk until it forms a soft, dropping consistency.
- Stir in the dried fruit, lemon zest and flaked almonds.
- Spoon the mixture into the prepared tin and level the surface.
- Bake in the preheated oven for 1¾ -2 hours, until golden and a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Per serving: 455 calories; 18.1g fat; 63.8g carbohydrates; 7.1g protein; 0.3g fiber.
Tips
For an extra special simnel cake, try adding some glacé cherries and a tablespoon of brandy.
Notes
This cake will keep for up to 1 week in an airtight container.
Serving Suggestions
Serve with a dollop of cream or a scoop of ice cream for a truly delicious dessert.
Frequently Asked Questions
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is suitable for vegetarians.