Orange Blossom Simnel Cake with Spiced Almonds

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

A moist traditional Simnel cake flavored with orange blossom water and studded with spiced almonds, perfect for a celebratory weekend brunch dessert. This British-inspired recipe, ready in about 80 minutes, layers all-purpose flour, baking powder, ground cinnamon 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 340 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 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup milk
• 1 tbsp orange blossom water
• 1/2 cup slivered almonds
• 1 cup dried mixed fruit (raisins, currants, chopped apricots)
• 7 oz marzipan
• 2 tbsp powdered sugar for dusting

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

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
3. Step 3: Add 3 large eggs one at a time, beating well after each addition. Stir in 1/2 cup milk and 1 tbsp orange blossom water.
4. Step 4: Gradually fold the flour mixture into the wet ingredients until just combined. Stir in 1 cup dried mixed fruit and 1/2 cup slivered almonds.
5. Step 5: Grease and flour an 8-inch round cake pan. Pour half the batter into the pan and smooth the surface.
6. Step 6: Roll out half the 7 oz marzipan to a 7-inch round and place gently on top of the batter layer.
7. Step 7: Pour the remaining batter over the marzipan layer and smooth. Bake for 50-60 minutes until a toothpick inserted comes out clean.
8. Step 8: Cool in pan 15 minutes, then transfer to a wire rack. Roll out remaining marzipan and place on top of cooled cake. Dust 2 tbsp powdered sugar over the marzipan before serving.