Simnel cake is a rich, spiced fruitcake traditionally served during Easter, especially in the UK. It’s known for its distinctive layer of marzipan baked into the center and a topping of eleven marzipan balls—symbolizing the apostles minus Judas. But what happens when we take this age-old favorite and give it a bold, modern upgrade?
Enter the Whisky and Pistachio Simnel Cake—a lush, fragrant cake that combines tradition with innovation. The nuttiness of pistachios, the warm embrace of spices, and a splash of good whisky create a festive centerpiece that’s perfect not just for Easter, but any celebration that calls for something a little special.
Why This Twist Works
Pistachios add a slightly sweet, earthy crunch that beautifully complements the richness of dried fruits. Whisky, meanwhile, deepens the flavor profile—enhancing the spices and fruit with subtle notes of smoke, caramel, and oak. This version retains the marzipan element, offering a delightful almond-pistachio harmony that’s both familiar and new.
Whisky and Pistachio Simnel Cake Recipe
Ingredients:
For the cake:
- 175g unsalted butter, softened
- 175g light brown sugar
- 3 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp mixed spice
- 200g mixed dried fruits (currants, raisins, sultanas)
- 100g dried apricots, chopped
- 100g pistachios, roughly chopped
- Zest of 1 orange
- 4 tbsp whisky (Scotch or Irish, to your taste)
- 2 tbsp milk
For the marzipan layer and topping:
- 500g marzipan
- 2 tbsp apricot jam (for glazing)
- Icing sugar (for dusting and rolling)
- 1 egg, beaten (for brushing)
Instructions:
1. Pre-soak the fruit
Place the dried fruits and apricots in a bowl, add the whisky and orange zest, and leave to soak for at least an hour (overnight if you have time).
2. Prepare the cake batter
Preheat the oven to 160°C (140°C fan) or 320°F. Grease and line a 20cm (8-inch) deep round cake tin.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Sift in the flour, baking powder, and spices. Mix well. Stir in the soaked fruits (including any remaining whisky), chopped pistachios, and milk until just combined.
3. Add the marzipan layer
Roll out one-third of the marzipan into a circle about the size of your cake tin. Spoon half the cake batter into the tin, smooth it, then lay the marzipan disc on top. Spoon the remaining batter over and level the surface.
4. Bake the cake
Bake for 1¾ to 2 hours, or until a skewer inserted comes out clean. Cover the top with foil if it browns too quickly. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
5. Decorate with marzipan
Roll out another third of the marzipan into a circle to cover the top of the cake. Warm the apricot jam and brush it on top of the cake to help the marzipan stick. Place the marzipan disc on top and press down gently.
Form the remaining marzipan into 11 small balls and arrange around the edge of the cake.
Brush the marzipan with beaten egg and place under a hot grill for 1–2 minutes until lightly golden. Keep a close eye—it browns fast!
Serving Suggestions:
Slice and enjoy with a cup of strong tea—or for an indulgent twist, pair with a dram of the same whisky used in the cake. This cake also keeps beautifully, becoming even more flavorful after a day or two.
Final Thoughts
The Whisky and Pistachio Simnel Cake is proof that tradition doesn’t have to be boring. By blending the old with the new, you create something truly unique—rich in flavor, layered with history, and filled with heart.
Whether you’re celebrating Easter, Mother’s Day, or simply indulging in a weekend bake, this cake brings warmth, spirit, and a touch of elegance to your table.