Serves 10
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Complete your Easter celebrations with this Simnel cake, which carries chunks of marzipan alongside other fruits and spices. For a whimsical floral touch, these sugared flowers will also make the decadent dessert an aesthetic treat!



  • 1 cup (220 g) caster sugar
  • 1⅓ cup (200 g) almond meal (ground almonds)
  • 1 tsp almond essence
  • 1 egg, beaten lightly


  • 175 g butter, softened
  • ¾ cup (175 g) brown sugar
  • 3 eggs, beaten lightly
  • 1¼ cups (185 g) self-raising flour, plus 2 tbsps extra
  • ½ cup (75 g) plain flour
  • 1 tsp ground mixed spice
  • 1 cup (160 g) currants
  • 1½ cups (240 g) sultanas
  • ¼ cup (50 g) glacé cherries, cut into quarters
  • ¼ cup (40 g) candied peel, chopped finely
  • 1 tsp finely grated lemon rind
  • 1 tbsp apricot jam
  • 1 egg, beaten, to glaze


  • Unsprayed edible flowers
  • 1 egg white, beaten lightly
  • ½ cup (110 g) caster sugar

Preheat oven to 150 C (130 C fan-forced). Grease a deep 18 cm round cake pan. Line base and side with baking paper.


Make marzipan: Combine the sugar, ground almonds and essence in a medium bowl. Mix in the beaten egg to form a soft consistency. Knead for 1 min or until smooth and elastic. Divide mixture in half; cut one of the portions into 1 cm cubes. Toss the cubes in the extra flour, shaking away excess. Wrap the remaining piece in plastic wrap and set aside.


Make cake: Beat butter and brown sugar until pale and fluffy. Gradually add the eggs. Fold in the combined sifted flours and mixed spice, then the combined fruit, peel and rind.


Spoon ⅓ of mixture into prepared pan; press in half the marzipan squares. Top with another ⅓ of the mixture, then remaining marzipan squares and, finally, remaining mixture; smooth top.


Bake for 2 hrs (cover with foil if over-browning) or until cooked when tested. Cool in pan on a wire rack.


Brush top of the cold cake with apricot jam. Roll out remaining marzipan to a circle 20 cm in diameter. Place the circle of paste on top of the cake; trim edges. Brush the paste with a little of the beaten egg.


Preheat grill on high. Place the cake onto a baking tray and grill for 1-2 mins, or until the top of the Marzipan is beginning to brown. (A blow torch could also be used.)


Make sugared flowers: Using an artist’s paintbrush, paint the flowers with the egg white and press in sugar to coat.


Top cake with sugared flowers to serve.

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