Honey Almond Simnel Cake with Spiced Orange Zest

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A moist, almond-flavored Simnel cake enriched with honey and spiced orange zest, perfect for a heartfelt Mother’s Day celebration. This British-inspired recipe, ready in about 75 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 410 calories and feeds 8, 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 cup ground almonds
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup honey
• 3 large eggs
• 2 tbsp orange zest
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup milk
• 1/2 cup whole blanched almonds
• 7 oz marzipan
• 1/4 cup apricot jam

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. Step 2: In a medium bowl, sift together 2 cups all-purpose flour and 1 tsp baking powder. Stir in 1 cup ground almonds, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 3 large eggs one at a time, then add 1/4 cup honey and 2 tbsp orange zest.
4. Step 4: Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup milk, mixing until just combined.
5. Step 5: Fold in 1/2 cup whole blanched almonds.
6. Step 6: Pour half of the batter into the prepared cake pan. Roll out half of the 7 oz marzipan into a circle about 8 inches in diameter and place it on top of the batter layer.
7. Step 7: Cover with the remaining batter and smooth the surface. Bake for 50-55 minutes until a toothpick inserted comes out clean.
8. Step 8: Warm 1/4 cup apricot jam and brush over the top of the warm cake. Roll out remaining marzipan and place on top, lightly pressing to adhere. Optionally, toast the marzipan under a broiler for 2 minutes until lightly golden.
9. Step 9: Allow cake to cool completely before serving.