A Zesty Twist on a Classic, Our Simnel Loaf Cake

A Zesty Twist on a Classic, Our Simnel Loaf Cake

There’s something wonderfully nostalgic about a Simnel cake. Traditionally served at Easter, this fruit-studded sponge with a hidden layer of marzipan is one of those bakes that carries with it a real sense of occasion. At Salters Events, we’ve given this beloved classic a little lift—with bright citrus flavours, a touch of Cointreau, and a drizzle of orange icing crowned with caramelised almonds for extra crunch.

Whether you're planning a family gathering, an Easter Sunday lunch, or just fancy a springtime bake that smells like sunshine, this loaf-style Simnel cake is a beautiful addition to the table.

Simnal Loaf cake from Salters Events

Ingredients

For the Caramel Almonds:

  • 50g blanched almonds

  • 100g caster sugar

For the Icing:

  • Zest and juice of 1 orange

  • 125g icing sugar

For the Cake:

  • 350g self-raising flour

  • 200g caster sugar

  • 200g butter or margarine

  • 4 eggs

  • 2 tbsp milk

  • 2 tbsp Cointreau

  • Zest and juice of 2 oranges

  • 350g mixed dried fruit

  • 100g glacé cherries

  • 250g marzipan

Method

1. Soak the Fruit

Preheat your oven to 160°C (fan 140°C) or gas mark 3. In a large bowl, combine the zest and juice of two oranges with the Cointreau, mixed dried fruit and glacé cherries. Let them sit and soak while you prepare the tin and batter—this little citrus soak gives your fruit an extra juicy hit of flavour.

Grease and line a 2kg loaf tin with baking parchment. Shape the marzipan into a sausage about the length of your tin, then roll it out so it’s just wide enough to cover the surface—this will become that irresistible gooey marzipan layer baked into the middle.

2. Make the Cake Batter

In a separate bowl, beat together the butter, sugar, flour, eggs and milk using an electric hand-whisk until smooth and fluffy. Stir through the soaked fruits and their juices.

Spoon half of the batter into the prepared loaf tin. Lay the marzipan over the top, then spread the remaining batter over that and smooth the surface. Bake for around 1 hour 50 minutes, or until the cake is golden, risen, and firm to the touch. Be cautious when testing with a skewer—you might hit the marzipan and think it’s uncooked!

Leave the cake to cool in the tin. Once cold, peel off the baking parchment. It will keep well wrapped in cling film and stored in an airtight container for up to a week.

3. Make the Caramel Almonds

These jewel-like almonds add a brilliant crunch and a glossy finish to the cake. Gently toast the blanched almonds in a dry frying pan until lightly golden, then set aside. In the same pan, melt the sugar over medium heat without stirring until it becomes a rich golden caramel. Carefully add the almonds, then pour the mixture onto a greased baking sheet. Allow it to cool and harden completely before chopping into shards. These will keep for up to two days in a cool place—but they’re very tempting eaten straight from the tray!

4. Icing and Assembly

Decorate the cake on the day you plan to serve it—caramel doesn’t like sitting on moist surfaces for too long. Mix the icing sugar with the orange zest and just enough juice to create a smooth, pourable icing. Drizzle generously over the cake, letting it naturally trickle down the sides for a relaxed, rustic finish.

Scatter over the chopped caramel almonds and allow the icing to set. The result is a loaf cake that’s comforting yet celebratory, with enough flair to take centre stage on any springtime table.

A New Easter Tradition?

This Simnel loaf is a lovely alternative to the more traditional round version and is ideal for gifting, sharing, or slicing up for afternoon tea. It’s bright, boozy, and beautifully textured—Easter baking done the Salters way.

If you give it a go, we’d love to see how it turns out. Share your bake and tag us on Instagram using #SaltersEvents.

Happy Easter and happy baking!

Robyn SalterSalters Events