Cardamom and Rosewater Simnel Cake

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A fragrant twist on the traditional Simnel cake, enriched with cardamom and rosewater, perfect for celebrating special occasions. This British-inspired recipe, ready in about 100 minutes, layers all-purpose flour, baking powder, unsalted butter, softened 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 370 calories and feeds 12, 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 1/2 cups (312 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) brown sugar
• 3 large eggs
• 1 cup (96 g) ground almonds
• 1/4 cup (60 ml) milk
• 1 1/2 cups (225 g) mixed dried fruit (currants, raisins, chopped apricots)
• 1 tsp ground cardamom
• 1 tbsp rosewater
• 7 oz (200 g) almond paste (marzipan)
• 1 tbsp orange zest
• 1/4 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F and grease a 9-inch round cake pan, then line with parchment paper.
2. Step 2: In a medium bowl, sift together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp ground cardamom, and 1/4 tsp salt.
3. Step 3: In a large bowl, cream 1 cup softened unsalted butter and 1 cup brown sugar with an electric mixer until pale and fluffy, about 4 minutes.
4. Step 4: Beat in 3 large eggs one at a time, then mix in 1 tbsp rosewater and 1 tbsp orange zest.
5. Step 5: Fold the dry ingredients and 1 cup ground almonds alternately with 1/4 cup milk into the butter mixture until just combined.
6. Step 6: Stir in 1 1/2 cups mixed dried fruit gently.
7. Step 7: Pour half the batter into the prepared pan and smooth the surface.
8. Step 8: Roll out half of the 7 oz almond paste into a 7-inch circle and place it over the batter.
9. Step 9: Cover with the remaining batter and smooth the top.
10. Step 10: Bake for 60-70 minutes until a skewer inserted in the center comes out clean.
11. Step 11: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
12. Step 12: Roll out the remaining almond paste into a circle and place on top of the cooled cake, gently pressing it down.