Warm and Buttery Simnel Cake Focaccia

Imagine the delightful fusion of a traditional British Simnel cake and a classic Italian focaccia. We invite you to create this special sweet bread, a wonderfully fluffy and buttery bake, gently spiced and dotted with pockets of sweet, melted marzipan and jewel-like dried fruit. It’s a truly unique treat, perfect for an Easter celebration, a special brunch, or simply enjoyed with a warm cup of tea. The characteristic dimples of the focaccia create little pools for butter and sugar, making every bite an absolute delight.

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g sachet of fast-action dried yeast
• 50g caster sugar
• 1 tsp mixed spice
• 1 tsp salt
• 300ml whole milk, lukewarm
• 75g unsalted butter, softened, plus extra for greasing
• 150g mixed dried fruit (sultanas, currants, mixed peel)
• 150g marzipan, chilled and cut into 1cm cubes
• 2 tbsp demerara sugar for sprinkling
• 2 tbsp apricot jam, to glaze (optional)

Instructions

1. In a large mixing bowl, combine the strong bread flour, yeast, caster sugar, mixed spice, and salt. Make a well in the center.
2. Gently pour the lukewarm milk into the well and mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy, sticky dough forms.
3. Knead the dough for 10 minutes on a lightly floured surface (or 5-7 minutes in a stand mixer) until it becomes smooth and elastic. Add the softened butter and continue to knead for another 5 minutes until the butter is fully incorporated and the dough is soft and pliable.
4. Place the dough in a lightly greased bowl, cover with a clean tea towel, and leave to rise in a warm place for 1-2 hours, or until it has doubled in size.
5. 
6. Once risen, tip the dough onto a floured surface and gently knock the air out. Flatten it slightly and scatter the mixed dried fruit and chilled marzipan cubes over the surface. Gently knead for a minute just to distribute them evenly through the dough.
7. Grease and line a 23cm round cake tin or a similar-sized baking tray. Press the dough into the tin, ensuring it spreads evenly to the edges. Cover and leave to proof for another 45-60 minutes until puffy.
8. Preheat your oven to 190°C (170°C Fan, Gas Mark 5).
9. Uncover the risen dough. Dip your fingers in a little oil or melted butter and press dimples all over the surface of the focaccia. Sprinkle generously with the demerara sugar.
10. Bake for 25-30 minutes until the focaccia is a beautiful golden brown and sounds hollow when tapped on the bottom.
11. For a professional finish, gently warm the apricot jam with a teaspoon of water and brush it over the warm focaccia. Allow to cool in the tin for 10 minutes before transferring to a wire rack. This is best served warm on the day it’s made.

Nutrition Information

Estimated values per serving (assumes 12 servings)