I intended to make a Simnel Cake but forgot the marzipan so resorted to the default indulgence - Soured Cream Chocolate Cake. It takes about three quarters of an hour from start to finish and you don't have to observe the detail of the recipe slavishly. You can use creme fraiche instead of soured cream and also substitusoft margarine for butter and creme fraiche for milk to give the right dropping consisteny. I used 8 inch tins as I don't seem to have any seven inch ones and added whipped cream to sandwich the layers - a tart jam is also good (I've used damson before).
John says the slavering on of the topping reminded him of the abstract expressionism of Olitski. I think it was meant to be a compliment.