Baked Simnel Cake with Almond Marzipan Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A traditional British fruitcake enriched with dried fruits and layered with almond marzipan, baked to golden perfection for a festive Mother's Day treat. This british-inspired desserts ready in about 105 minutes layers all-purpose flour, baking powder, ground almonds into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups mixed dried fruits (currants, raisins, sultanas)
• 1/2 cup ground almonds
• 1 cup (227g), softened unsalted butter
• 1 cup packed brown sugar
• 3 large eggs
• 1/4 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 8 oz almond marzipan
• 1/4 cup apricot jam

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake tin with parchment paper.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour and 1 tsp baking powder. Stir in 1 1/2 cups mixed dried fruits and 1/2 cup ground almonds until evenly coated.
3. Step 3: In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Beat in 3 large eggs one at a time, fully incorporating each before adding the next. Mix in 1 tsp vanilla extract.
5. Step 5: Gradually fold the dry ingredients into the wet mixture, alternating with 1/4 cup milk, starting and ending with the flour mixture. Add 1 tsp ground cinnamon and 1/2 tsp ground nutmeg. Mix gently until just combined.
6. Step 6: Pour half of the batter into the prepared tin and smooth the surface. Roll out 4 oz almond marzipan into a 7-inch circle and place it on top of the batter.
7. Step 7: Pour the remaining batter over the marzipan layer and smooth the top. Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
8. Step 8: Remove the cake from the oven and let it cool in the tin for 15 minutes, then transfer to a wire rack.
9. Step 9: Warm 1/4 cup apricot jam in a small saucepan until runny. Brush the top of the cooled cake with the apricot jam.
10. Step 10: Roll out the remaining 4 oz almond marzipan into a 7-inch circle and place it on top of the cake. Use a knife to mark 11 small oval shapes to represent the traditional Simnel cake decoration. Optionally, lightly brown the marzipan under a broiler for 2-3 minutes until golden.