Spiced Simnel Fridge Cake
A no-bake twist on the Easter classic — a spiced, fruity fridge cake bound with biscuit and chocolate, layered with marzipan and finished with the traditional eleven marzipan balls. All the flavour of a simnel cake, none of the oven time.
Why this works
- No baking required — everything is melted and set in the fridge, so it is almost impossible to get wrong.
- A layer of marzipan through the middle gives that unmistakable simnel character against the spiced, fruity base.
- Dried fruit soaked briefly plumps up and keeps the cake moist and rich.
Ingredient notes and swaps
- Marzipan — golden marzipan gives the best colour and flavour; roll it thin for the middle layer and the balls.
- Digestive or rich tea biscuits — crushed to a rubble, not dust, so there is still a little texture.
- Mixed dried fruit — sultanas, raisins and mixed peel; soak in a splash of tea or orange juice.
- Dark chocolate — melted with butter and syrup to bind; not too sweet, to balance the marzipan.
- Mixed spice and cinnamon — the warm spicing that makes it taste of simnel.
Spiced Simnel Fridge Cake
FavouriteThis Spiced Simnel Fridge Cake combines traditional, warm Easter fruitcake flavours with the dense, fudgy texture of a no-bake dessert. It tastes richly spiced and deeply nutty, featuring a sweet contrast between citrusy fruit and toasted almond paste.
Ingredients
Method
- Grease and line the base and sides of a 20cm round cake tin with baking parchment
- Put the Dark and Milk Chocolate in a heatproof bowl with the Butter, Golden Syrup and Mixed Spice
- Sit over a pan of gently simmering water and allow to melt, stirring occasionally, until smooth and combined
- Set aside to cool slightly
- Meanwhile, put the Ginger Nuts in a plastic food bag, then bash into pieces using a rolling pin
- Tip into a large mixing bowl and add the Almonds, Marzipan, Orange zest and Apricots
- Pour in the melted chocolate mixture and stir until well combined
- Spoon into the prepared tin, pressing the mixture down evenly
- Arrange the Maltesers in a circle around the outer edge
- Cover and chill for at least 1 hour or until firm
- Allow to stand at room temperature for 10-15 minutes before slicing and serving
Nutrition
Notes
- Ensure the chocolate mixture cools slightly before adding it to the dry ingredients. If it's too hot, it can melt the marzipan and apricots too much, making the mixture difficult to handle and affecting the final texture.
- Don’t over-crush the ginger nuts; aim for a mix of larger and smaller pieces. This gives more interesting texture to the fridge cake, rather than a uniform, fine crumb.
- Don’t over-crush the ginger nuts; aim for a mix of larger and smaller pieces. This gives more interesting texture to the fridge cake, rather than a uniform, fine crumb.
Tried this recipe?
Let us know how it was!Tips for success
- Line the tin with cling film or paper so you can lift the whole cake out cleanly.
- Press the mixture down firmly for a set that slices neatly.
- Toast the marzipan balls briefly under a hot grill for the traditional golden top — watch them closely.
- Chill for at least four hours, ideally overnight, before slicing.
Make ahead, storage and reheating
- Make ahead — ideal for it; make a day or two before and keep chilled.
- Storage — keeps in the fridge for up to a week in an airtight container.
- Freezing — freezes well for up to two months; thaw in the fridge.
What to serve it with
- A small square with coffee — it is rich, so slices can be modest.
- Lovely over Easter with a pot of tea.
FAQ
Why eleven marzipan balls? Tradition: they represent the eleven faithful apostles, Judas excepted.
Can I make it without marzipan? You can, but the marzipan is what makes it a simnel; almond paste is the nearest substitute.
Does it need baking? No — it sets in the fridge. Only the marzipan balls get a brief grill to colour.
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