Delia Smith Simnel Cake

Delia Smith Simnel Cake is a traditional British Easter fruit cake layered with marzipan and topped with eleven golden marzipan balls. It has a rich, moist crumb packed with dried fruit, warm spices, and citrus zest, balanced by the sweet almond flavour of toasted marzipan. Although it looks impressive, it is very manageable for a confident beginner. Allow around 30 minutes for preparation and about 2 hours for baking and finishing.

Ingredients

For the cake

• 175g unsalted butter, softened
• 175g light brown sugar
• 3 large eggs
• 175g plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 350g mixed dried fruit
• 50g glacé cherries, rinsed and chopped
• 50g chopped almonds
• Zest of 1 lemon
• 2 tbsp milk

For the marzipan layer and topping

• 500g ready-made marzipan
• 2 tbsp apricot jam
• 1 tbsp icing sugar, for dusting
• 1 egg, beaten, for glazing

How to Make Delia Smith Simnel Cake

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Grease and line the base and sides of a 20cm round deep cake tin with baking parchment.
• Mix the cake batter: In a large bowl, cream the butter and light brown sugar together until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.
• Add dry ingredients: Sift in the flour, baking powder, and mixed spice. Fold gently until just combined.
• Stir in fruit and flavourings: Add the mixed dried fruit, glacé cherries, chopped almonds, lemon zest, and milk. Stir until evenly distributed.
• Add the marzipan layer: Roll out one third of the marzipan into a circle the size of the tin. Spoon half the cake mixture into the tin, level the surface, place the marzipan circle on top, then cover with the remaining mixture and smooth the top.
• Bake the cake: Bake in the centre of the oven for about 1 hour 45 minutes to 2 hours, until firm and a skewer inserted into the cake comes out clean. Cover loosely with foil if the top browns too quickly.
• Cool completely: Leave the cake to cool in the tin for 15 minutes, then transfer to a wire rack and allow to cool fully.
• Decorate the top: Roll out half of the remaining marzipan into a circle to fit the top of the cake. Warm the apricot jam and brush it over the surface, then place the marzipan on top.
• Finish with marzipan balls: Shape the remaining marzipan into eleven equal balls and arrange around the edge. Brush lightly with beaten egg and place under a hot grill for 1 to 2 minutes until lightly golden. Watch carefully to prevent burning.

Tips for the Best Simnel Cake

Why did my cake sink in the middle?

This often happens if the oven door is opened too early or if the cake is underbaked. Keep the door closed during the first hour and always check with a skewer before removing.

How do I stop the top from burning?

If the cake browns too quickly, loosely cover it with foil during the final part of baking. This protects the surface while allowing the centre to cook through.

Can I make it ahead of time?

Yes, this cake actually improves after a day or two as the flavours develop. Store it well wrapped and add the marzipan topping closer to serving.

Serving Suggestions

• Serve in slices with a cup of tea or coffee
• Add a spoonful of whipped cream for extra indulgence
• Pair with fresh berries for a lighter finish

Storage

At Room Temperature

Store in an airtight container for up to 5 days in a cool place.

In the Refrigerator

Keep chilled for up to 1 week. Bring to room temperature before serving for the best texture.

Freezing

Wrap tightly in cling film and foil, then freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 9g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Simnel Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional British Easter fruit cake layered with marzipan and topped with eleven toasted marzipan balls.

Ingredients

• 175g unsalted butter, softened

• 175g light brown sugar

• 3 large eggs

• 175g plain flour

• 1 tsp baking powder

• 1 tsp mixed spice

• 350g mixed dried fruit

• 50g glacé cherries, chopped

• 50g chopped almonds

• Zest of 1 lemon

• 2 tbsp milk

• 500g marzipan

• 2 tbsp apricot jam

• 1 egg, beaten

• Icing sugar, for dusting

Directions

• Preheat oven to 170°C (150°C fan). Grease and line a 20cm round deep cake tin.
• Cream butter and sugar until pale and fluffy. Beat in eggs one at a time.
• Fold in flour, baking powder and mixed spice.
• Stir in dried fruit, cherries, almonds, lemon zest and milk.
• Layer half the mixture in the tin, add a marzipan circle, then cover with remaining mixture.
• Bake for 1 hour 45 minutes to 2 hours until cooked through.
• Cool completely before adding marzipan topping.
• Brush top with warmed apricot jam and place marzipan circle on top.
• Shape eleven balls, brush with egg and grill briefly until golden.

Notes

• Cover with foil if browning too quickly.
• Store in an airtight container for freshness.
• Flavours improve after one day.