Warm and Buttery Simnel Cake Focaccia

Last updated: June 2026. Recipe tested and refreshed for accuracy.

Imagine the delightful fusion of a traditional British Simnel cake and a classic Italian focaccia. We invite you to create this special sweet bread, a wonderfully fluffy and buttery bake, gently spiced and dotted with pockets of sweet, melted marzipan and jewel-like dried fruit. It’s a truly unique treat, perfect for an Easter celebration, a special brunch, or simply enjoyed with a warm cup of tea. The characteristic dimples of the focaccia create little pools for butter and sugar, making every bite an absolute delight.

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g sachet of fast-action dried yeast
• 50g caster sugar
• 1 tsp mixed spice
• 1 tsp salt
• 300ml whole milk, lukewarm
• 75g unsalted butter, softened, plus extra for greasing
• 150g mixed dried fruit (sultanas, currants, mixed peel)
• 150g marzipan, chilled and cut into 1cm cubes
• 2 tbsp demerara sugar for sprinkling
• 2 tbsp apricot jam, to glaze (optional)

Instructions

1. In a large mixing bowl, combine the strong bread flour, yeast, caster sugar, mixed spice, and salt. Make a well in the center.
2. Gently pour the lukewarm milk into the well and mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy, sticky dough forms.
3. Knead the dough for 10 minutes on a lightly floured surface (or 5-7 minutes in a stand mixer) until it becomes smooth and elastic. Add the softened butter and continue to knead for another 5 minutes until the butter is fully incorporated and the dough is soft and pliable.
4. Place the dough in a lightly greased bowl, cover with a clean tea towel, and leave to rise in a warm place for 1-2 hours, or until it has doubled in size.
5. 
6. Once risen, tip the dough onto a floured surface and gently knock the air out. Flatten it slightly and scatter the mixed dried fruit and chilled marzipan cubes over the surface. Gently knead for a minute just to distribute them evenly through the dough.
7. Grease and line a 23cm round cake tin or a similar-sized baking tray. Press the dough into the tin, ensuring it spreads evenly to the edges. Cover and leave to proof for another 45-60 minutes until puffy.
8. Preheat your oven to 190°C (170°C Fan, Gas Mark 5).
9. Uncover the risen dough. Dip your fingers in a little oil or melted butter and press dimples all over the surface of the focaccia. Sprinkle generously with the demerara sugar.
10. Bake for 25-30 minutes until the focaccia is a beautiful golden brown and sounds hollow when tapped on the bottom.
11. For a professional finish, gently warm the apricot jam with a teaspoon of water and brush it over the warm focaccia. Allow to cool in the tin for 10 minutes before transferring to a wire rack. This is best served warm on the day it’s made.

Nutrition Information

Estimated values per serving (assumes 12 servings)

Nutrient	Amount per serving
Calories	295 kcal
Fat	9.5g
Carbohydrates	45g
Sugars	18g
Protein	7g
Salt	0.5g

Pro Tips From My Kitchen

1. Use a bench scraper liberally when handling the wet dough – it’s your best friend for preventing sticking. Lightly oiling your hands also helps immensely.
2. Don’t overcrowd the pan! Give the dough space to spread. A 9×13 inch baking dish works perfectly for this recipe.
3. For perfectly round marzipan balls, weigh out small portions (about 15g each) before rolling them between your palms.
4. Ensure your oven is fully preheated. A hot oven is crucial for achieving that signature focaccia crisp exterior and airy interior.
5. The ‘dimpling’ step is important for texture. Press your oiled fingertips firmly into the dough, all the way to the bottom, to create those characteristic pockets.
6. Let the focaccia cool for at least 20 minutes before slicing. This allows the crumb to set, making it easier to cut and preventing a gummy texture.

Recipe Variations

• Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a warmer spice profile.
• Stir 1/2 cup of chopped candied peel (like orange or lemon) into the dough during the last few minutes of kneading.
• Top the baked focaccia with a drizzle of honey infused with a sprig of rosemary for an aromatic finish.
• Replace 2 of the marzipan balls with chocolate truffles or large chocolate chips nestled into the dimples before baking.
• For a citrus twist, add the zest of one orange to the dough and top with toasted slivered almonds instead of marzipan.

Frequently Asked Questions

Can I freeze this Simnel Cake Focaccia?

Yes, you absolutely can! Once cooled completely, wrap the focaccia tightly in plastic wrap, then in foil. It freezes well for up to 2 months. Thaw at room temperature overnight and gently reheat in a low oven (300°F or 150°C) for about 10 minutes to refresh that buttery crust.

How long does Simnel Cake Focaccia last?

Stored in an airtight container at room temperature, it’s best enjoyed within 2-3 days. The marzipan can start to get a little sticky after that, but it’s still perfectly edible. For longer storage, freezing is your best bet.

Why is my focaccia dough so sticky?

That’s normal for this recipe! The high hydration and butter content make the dough quite wet and sticky, which is key for that tender, buttery crumb. Don’t be tempted to add too much extra flour; use a bench scraper and lightly oiled hands to manage it.

Can I make this ahead of time?

Yes! You can prepare the dough up to the point of the second rise and refrigerate it overnight. Let it come to room temperature for about 1-2 hours before proceeding with dimpling and baking. The marzipan balls are best added fresh.

What kind of marzipan should I use?

I recommend a good quality store-bought marzipan, usually found in the baking aisle. You can also make your own if you’re feeling ambitious! Just ensure it’s firm enough to hold its shape when rolled into balls.

Is this recipe gluten-free?

No, this recipe is not gluten-free as written. It uses all-purpose flour. Creating a gluten-free version would require significant recipe adjustments and testing with gluten-free flour blends, which I haven’t done for this specific bake.

How do I get the shiny top?

The magic happens with the final butter wash. After the focaccia comes out of the oven, brush it generously with about 2 tablespoons of melted butter while it’s still piping hot. This gives it that irresistible glossy sheen and extra flavor.

What’s the best way to store leftovers?

For short-term storage (1-2 days), keep it in an airtight container at room temperature. If you plan to keep it longer, wrap it well and freeze it. Reheating in a moderate oven (325°F or 160°C) for a few minutes brings back that lovely texture.

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