Delia Smith Simnel Cake

Delia Smith’s Simnel Cake is made with marzipan, plain flour, baking powder, mixed spice, butter, golden caster sugar, eggs, milk, currants, sultanas, glacé cherries, unblanched almonds, orange and lemon zest, candied peel, and apricot jam. This traditional Simnel Cake recipe creates a delicious dessert that takes about 3 hours and 20 minutes to prepare and can serve up to 12 people.

Delia Smith Simnel Cake Ingredients

• 225g (8 oz) marzipan (for homemade marzipan, see related recipe below)
• 225g (1¾ cups) plain flour
• 1 teaspoon baking powder
• 1 teaspoon mixed spice
• 175g (¾ cup) butter
• 175g (¾ cup + 2 tablespoons) golden caster sugar
• 3 large eggs
• 3 tablespoons milk
• 175g (1 cup) currants
• 225g (1½ cups) sultanas
• 50g (⅓ cup) glacé cherries, rinsed, dried, and quartered
• 50g (½ cup) unblanched almonds, roasted and chopped
• Zest of 1 orange and 1 lemon
• 50g (¼ cup) chopped candied peel

For the topping:

• 300g (10½ oz) marzipan
• 1 tablespoon apricot jam

How To Make Delia Smith Simnel Cake 

1. Preheat the oven to 150°C (300°F), gas mark 2.
2. Roast the almonds: Spread on a tray and bake in the middle of the oven for 8 minutes.
3. Prepare the marzipan: Cut into 1cm cubes and toss in 2 tablespoons of the flour.
4. Sift dry ingredients: Flour, baking powder, and mixed spice into a bowl.
5. Mix wet ingredients: Add butter, sugar, and eggs. Mix with an electric whisk until smooth and creamy (about 1 minute). Then whisk in the milk.
6. Combine: Gently fold in the fruits, nuts, candied peel, zest, and marzipan cubes.
7. Bake: Spoon the mixture into a prepared tin. Cover with parchment paper with a small hole in the center. Bake for 2 hours 40 minutes or until the center is firm and springy.
8. Cool: Leave in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
9. Top with marzipan: Roll out marzipan to a 22cm round. Brush the cake with apricot jam and place the marzipan on top. Scallop the edges with your thumb and forefinger.
10. Toast marzipan: Grill for 1½–2 minutes until golden brown or use a blowtorch.

Recipe Tips

• Room Temperature Butter and Eggs: Make sure your butter and eggs are at room temperature before mixing. This helps them blend better and gives your cake a smoother texture.
• Roast Almonds Carefully: Keep an eye on the almonds while roasting to prevent burning. A light golden brown color is perfect for adding a nice crunch and flavor.
• Evenly Cut Marzipan: Make sure the marzipan cubes are evenly cut to distribute them well throughout the cake.
• Prevent Over-browning: Use parchment paper with a small hole in the center to prevent the top of the cake from over-browning while baking.
• Watch the Marzipan Toasting: When toasting the marzipan topping, keep a close eye on it to avoid burning, as it can brown quickly.

What To Serve With Simnel Cake?

This traditional Simnel Cake pairs well with a cup of tea, a glass of dessert wine, clotted cream, or fresh berries. It also can be served alongside coffee, vanilla ice cream, whipped cream, or lemon curd for a delicious dessert.

How To Store Leftover Simnel Cake?

• Refrigerate: Let the leftover Simnel Cake cool to room temperature. Wrap it tightly in plastic wrap or put it in an airtight container. Keep it in the fridge for up to 1 week.
• Freeze: Let the Simnel Cake cool completely. Wrap it tightly in plastic wrap and then in foil. Place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, put it in the fridge overnight before serving.

Delia Smith Simnel Cake Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

• Calories: 315
• Total Fat: 11.1g
• Saturated Fat: 5.5g
• Cholesterol: 70.6mg
• Sodium: 284.8mg
• Potassium: 208.5mg
• Total Carbohydrate: 50.6g
• Dietary Fiber: 2.2g
• Sugars: 38.3g
• Protein: 4.5g ​

Try More Delia Smith Recipes:

• Delia Smith Marzipan Recipe
• Delia Lemon And Poppy Seed Cake
• Delia Smith Victoria Sponge
• Delia Smith Chunky Apple Cake