Desserts Dessert Easter Traditional Fruit Cake Baking

Traditional Simnel Cake with Apricot Jam and Marzipan Topping

Name: Traditional Simnel Cake with Apricot Jam and Marzipan Topping
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Unsalted butter, softened; 1 cup Caster (superfine) sugar; 4 large Large eggs; 1 tbsp Lemon zest; 2 cups Self-raising flour; 1 cup Ground almonds; 2.5 cups Mixed dried fruit (currants, sultanas, chopped glace cherries); 1 tsp Mixed spice; 0.33 cup Apricot jam (warmed and sieved if desired); 14 oz Ready-to-roll marzipan (for middle layer and top)

A classic British Easter Simnel cake layered with apricot jam and finished with a smooth marzipan topping. Rich with mixed dried fruit and ground almonds, this celebratory cake is brightened by lemon zest and warmed with mixed spice.

0.0(0 reviews)

Prep: 30m · Cook: 90m · Total120 mins

DifficultyMedium

Serves8

AuthorJake

Traditional Simnel Cake with Apricot Jam and Marzipan Topping

Ingredient Spotlight

Caster (superfine) sugar

A very fine granulated sugar commonly referenced in the UK and Commonwealth countries; it dissolves faster than regular granulated sugar and is prized for meringues, cakes and delicate batters. It tastes the same as regular white sugar but has a finer, almost powdery texture. In the U.S. it’s usually labeled superfine sugar or can be made by pulsing granulated sugar in a food processor for a few seconds.

Ingredient Spotlight

Self-raising flour

A pre-mixed flour common in the UK that already contains baking powder (and sometimes salt), used where recipes expect the rising agent built into the flour. It behaves like all-purpose flour plus leavening, so baked goods rise without adding separate baking powder. Substitute (per cup): 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt, adjusting if the recipe also adds salt.

Ingredient Spotlight

Mixed spice

A British warm-spice blend used in cakes, puddings and preserves, typically made from cinnamon, nutmeg, allspice, cloves, mace and sometimes ginger or coriander. It smells and tastes warm and aromatic—similar to but not identical with U.S. pumpkin pie spice. Substitute with pumpkin pie spice or a homemade blend (e.g., 2 parts cinnamon, 1 part nutmeg, 1/2 part allspice/clove and a pinch of mace or ginger).

Jake's note

"This Simnel cake is a lovely Easter centerpiece — the soft marzipan and apricot jam give each slice a nostalgic, festive finish. Home bakers will appreciate the straightforward steps and the chance to decorate with the traditional eleven marzipan balls."

Traditional Simnel Cake with Apricot Jam and Marzipan Topping

Simnel cake is one of those rare festival bakes that manages to be both homely and celebratory; this version leans into the almond heart of the original with ground almonds folded into the batter and a generous layer of ready-to-roll marzipan for a glossy, buoyant finish. The texture should be substantial and moist rather than airy — think a dense sponge studded with currants, sultanas and cherry morsels that get a little chew and brightness from a lick of lemon zest. Apricot jam between the layers acts as both glue and a bright counterpoint to the sweet, almond-rich marzipan on top.

What makes this recipe reliable is the low-and-slow bake and the careful use of jam and marzipan so the cake stays moist without becoming cloying. Toasting the marzipan briefly gives a nutty, caramelized edge that cuts the sweetness and adds depth, while the mixed spice warms the fruit without overpowering the citrus. It’s a convivial cake for Easter brunch or a gilded teatime, forgiving enough for confident home bakers and special enough for gifting; left to rest a day, the flavors knit together even more attractively.

Plan your timing

Enter your target meal time:

4:55 pm–5:15 pm→Preheat and cream butter with sugar

5:15 pm–5:35 pm→Combine dry ingredients and fruit

5:35 pm–5:55 pm→Bake the cake until set

5:55 pm–6:15 pm→Split, jam and add a marzipan middle

6:15 pm–6:35 pm→Finish with marzipan topping and bake/grill

6:35 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Preheat and cream butter with sugar

Preheat the oven to 325°F (160°C) and line and grease a 9-inch (23 cm) springform or deep round cake tin. Beat the softened butter and caster sugar until pale and fluffy, then add the eggs one at a time, mixing well after each addition. Fold in the lemon zest to brighten the batter.

For this step

1 cupUnsalted butter, softened
1 cupCaster (superfine) sugar
4 largeLarge eggs
1 tbspLemon zest

Combine dry ingredients and fruit

Lightly fold the self-raising flour, ground almonds and mixed spice into the wet mixture until almost combined. Gently stir in the mixed dried fruit so it is evenly distributed, taking care not to overmix the batter.

For this step

2 cupsSelf-raising flour
1 cupGround almonds
2.5 cupsMixed dried fruit (currants, sultanas, chopped glace cherries)
1 tspMixed spice

Bake the cake until set

Spoon the batter into the prepared tin, level the top, and bake in the preheated oven for about 75–90 minutes, or until a skewer inserted near the center comes out clean. If the top browns too quickly, cover loosely with foil for the final part of baking. Remove from oven and allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Split, jam and add a marzipan middle

When the cake is completely cool, carefully slice it horizontally into two even layers with a long serrated knife. Warm the apricot jam briefly so it is spreadable, then brush a thin layer onto the cut face of the bottom half and place a rolled disc of marzipan (about one-quarter of the total marzipan) on top to form the traditional middle layer. Replace the top half of the cake and press gently to sandwich.

For this step

0.38 cupApricot jam (warmed and sieved if desired)
14 ozReady-to-roll marzipan (for middle layer and top)

Finish with marzipan topping and bake/grill

Roll out the remaining marzipan to a circle slightly smaller than the cake top and brush the cake top with a little warmed apricot jam to help it stick. Place the marzipan on top and either return the cake to a low oven for 8–12 minutes or use a hot grill (broiler) for 2–4 minutes to lightly brown the marzipan — watch carefully to avoid burning. Shape small marzipan balls (traditionally eleven) and arrange them on top; you can toast them briefly under the grill if desired.

Rest and serve

Allow the cake to cool to room temperature so the jam sets and the marzipan firms before slicing. Store in an airtight container at room temperature for up to a week, or freeze slices for longer storage.

Tips from the kitchen

Soften butter properly

Bring butter to cool-room temperature but not greasy—pressable yet still slightly firm—to trap air during creaming and yield a lighter crumb.

Fold, don’t beat

When you add flour and ground almonds, fold gently to avoid overdeveloping gluten which can make this cake tough and dense.

Protect the top

If the cake browns early, tent loosely with foil for the final 30–40 minutes so the center can cook through without burning the crust.

Warm jam before using

Heat apricot jam slightly and sieve if necessary so it spreads evenly between layers and seals the cake to prevent soggy marzipan.

Watch the grill closely

If browning marzipan under a grill (broiler), stay at the oven and remove as soon as it’s golden—it goes from toasted to burnt in seconds.

Variations & substitutions

Citrus and brandy fruit

Soak the mixed fruit in a few tablespoons of brandy or orange juice and extra lemon zest for 12–24 hours to deepen flavor and add adult warmth.

Gluten-free option

Swap self-raising flour for a 1:1 gluten-free blend that contains xanthan or add 1/4 tsp xanthan gum; the ground almonds already help with structure.

Less-sweet marzipan

Use a half-and-half approach of marzipan and rolled fondant, or top with a thinner layer of marzipan and dust with toasted almond flakes to temper sweetness.

Spice-forward twist

Increase mixed spice to 1 1/2 tsp and add 1/4 tsp ground ginger for a warmer, more aromatic cake that pairs well with dark tea.

Storage & make-ahead

Store the cake in an airtight container at room temperature for up to one week; the jam and marzipan help preserve moisture. For longer storage, slice and freeze individual portions wrapped tightly in cling film and foil for up to three months—thaw at room temperature before serving. Avoid refrigeration, which can dry the cake and harden the marzipan.

What to serve with it

Serve slices slightly warmed (briefly in a low oven or warmed plate) with clotted cream or a bowl of softly whipped cream for richness. Pair with strong black tea, Earl Grey, or a glass of Tawny Port for an evening treat; for brunch, offer thinly sliced sharp cheddar for a savory contrast to the sweet almond topping.

Frequently asked questions

Can I use homemade marzipan?

Yes—homemade marzipan of similar consistency works well; roll it thinly and dust your board with a little icing sugar to prevent sticking, but allow it to rest briefly before toasting so it firms up.

How can I tell when the cake is done?

A skewer inserted near the center should come out clean or with only a few moist crumbs; the cake will also pull slightly away from the tin edges and spring back when gently pressed.

Is it necessary to split the cake for jam and marzipan?

Splitting creates the classic layered presentation and lets jam insulate the middle, but you can omit the internal marzipan layer and simply spread jam and top with marzipan if you prefer less height.

Why does my marzipan weep or separate?

Weeping can happen if the jam is too wet or if the marzipan was placed on a cake that wasn’t cooled completely; ensure the cake is fully cool and use warmed-and-sieved jam so excess moisture is minimized.

Can I make this cake ahead for Easter?

Yes—bake the cake 1–3 days ahead and assemble with jam and marzipan the day before serving; flavors improve with a little rest, and the marzipan will firm up nicely overnight.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Preheat and cream butter with sugar

Unsalted butter, softened1 cup
Caster (superfine) sugar1 cup
Large eggs4 large
Lemon zest1 tbsp

Step 2: Combine dry ingredients and fruit

Self-raising flour2 cups
Ground almonds1 cup
Mixed dried fruit (currants, sultanas, chopped glace cherries)2.5 cups
Mixed spice1 tsp

Step 4: Split, jam and add a marzipan middle

Apricot jam (warmed and sieved if desired)0.38 cup
Ready-to-roll marzipan (for middle layer and top)14 oz

Nutrition Facts

Per serving: 1 slice (230g)

Calories700

Total Fat3.9g

Saturated Fat0.8g

Trans Fat0g

Polyunsaturated Fat1.4g

Monounsaturated Fat1g

Total Carbohydrates151.1g

Dietary Fiber8g

Total Sugars75.8g

Protein17.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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