Delia Smith Simnel Cake is a traditional British cake made with unsalted butter, light brown sugar, eggs, all-purpose flour, and mixed dried fruits and nuts. This traditional and flavorful cake recipe takes approximately 1 hour and 10 minutes to prepare, including baking and cooling time, and yields 12 servings.
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Why You’ll Love This Delia Smith Simnel Cake
- Rich and flavorful: Delia Smith’s Simnel Cake boasts a delightful blend of spices, dried fruits, and a marzipan topping, creating a symphony of flavors that will tantalize your taste buds.
- Historical significance: This cake has a long-standing tradition and is deeply rooted in British culinary history, making it a unique and nostalgic treat.
- Versatile and customizable: While the traditional recipe is delightful on its own, Delia Smith’s Simnel Cake allows for creative variations, enabling you to put your spin on this classic dessert.
- Wonderful accompaniments: Pair this cake with a dollop of freshly whipped cream, a scoop of ice cream, or a cup of tea for a truly indulgent experience.
What Is Delia Smith Simnel Cake?
Delia Smith’s Simnel Cake is a famous dessert that is usually served around Easter. This sweet and light fruitcake has a delicious layer of marzipan in the middle, giving each bite a delightfully rich taste. The 11 gold marzipan balls that are elegantly put on top of this cake.
Delia Smith Simnel Cake Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light brown sugar (packed)
- 4 large eggs (at room temperature)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange
- Zest of 1 lemon
- 1 cup raisins
- 1/2 cup cranberries
- 1/2 cup mixed dried fruits and nuts
Garnish:
- 1 cup apricot jam
- 18 ounces marzipan
- 1/4 cup dried apricots (chopped)
How To Make Delia Smith Simnel Cake
- Preheat the oven to 350°F.
- Set aside a bundt cake that has been lightly greased with baking spray or butter.
- Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl. To blend, stir everything together. Place aside.
- In a large mixing bowl, cream together the butter and sugar until frothy and creamy. Add the eggs one at a time, whisking after each one. Mix in the lemon juice, vanilla extract, lemon zest, and orange zest. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture in two batches, mixing well after each addition.
- Add the raisins, cranberries, dried fruits, and nuts, and mix well.
- Pour the batter into the prepared pan.
- Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes before inverting it onto a serving plate to cool completely.
- Microwave the apricot jam for 30 seconds, then swirl and microwave for another 30 seconds. Distribute it equally on top of the cake. Allow it to cool and settle completely, preferably in the refrigerator for 30 minutes.
- Roll the marzipan into a disk, set it on top of the cake, cut a hole to imitate the bundt cake, and gently press it into place. Garnish with dried apricots, if desired.
Recipe Tips
- Unlike traditional fruitcakes, Delia Smith Simnel Cake has a lighter flavor, so you don’t need to make it weeks in advance.
- The cake can be made 3-5 days before the occasion, ensuring it stays fresh and delicious.
- Prepare the marzipan topping a day before consumption for the best taste and texture.
- Soak the dried fruits in alcohol (brandy, whiskey, or rum) overnight to plump them up and add moisture to the cake.
- Alternatively, you can use non-alcoholic options like orange juice, cranberry juice, apple juice, or black tea to soak the dried fruits, depending on your preference.
- Homemade marzipan can be refrigerated for about a month. Wrap it in plastic wrap before storing it to keep it fresh.
What To Serve With Delia Smith Simnel Cake?
Delia Smith Simnel Cake is perfect to serve with a cup of tea, coffee, or milk. It complements various meals, including breakfast, brunch, or lunch. Pair it with classic dishes like egg salad, scalloped potatoes, slow cooker pineapple ham, or brown sugar ham, or simply savor it with your favorite dishes.
How To Store Delia Smith Simnel Cake?
- In the fridge: Wrap tightly Delia Smith Simnel Cake in plastic wrap and store for up to 5 to 7 days in the fridge.
- In the freezer: store Delia Smith Simnel Cake in a freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator before serving.
FAQS’S
Why Do We Put 11 Balls Of Marzipan On A Cake?
The tradition of placing 11 balls of marzipan on top of a Simnel cake has symbolic significance. Each ball represents one of the 12 apostles of Jesus Christ, excluding Judas Iscariot.
Can I Make The Cake Without The Dried Apricot Garnish?
Yes,you can make withoutt dried apricot. If you prefer not to use it or don’t have any on hand, you can leave it out, and the cake will still be delicious and visually appealing.
How Long Does The Cake Need To Cool Before Adding The Marzipan Topping?
It’s best to allow the cake to cool completely before adding the marzipan topping. This typically takes about 1-2 hours, but it’s essential to ensure that the cake is completely cooled to prevent the marzipan from melting or becoming too soft.
Can I Make This Cake Gluten-free?
Yes, you can try using a gluten-free flour blend as a substitute for all-purpose flour in the recipe. Just ensure that all other ingredients used are also gluten-free or suitable for your dietary needs.
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Delia Smith Simnel Cake Nutrition Fact
- Calories: 547kcal
- Carbohydrates: 66g
- Protein: 8g
- Fat: 28g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 320mg
- Potassium: 382mg
- Fiber: 3g
- Sugar: 37g
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Delia Smith Simnel Cake
Description
Delia Smith Simnel Cake is a traditional British cake made with unsalted butter, light brown sugar, eggs, all-purpose flour, and mixed dried fruits and nuts. This traditional and flavorful cake recipe takes approximately 1 hour and 10 minutes to prepare, including baking and cooling time, and yields 12 servings.
Ingredients
Garnish:
Instructions
- Preheat the oven to 350°F.
- Set aside a bundt cake that has been lightly greased with baking spray or butter.
- Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl. To blend, stir everything together. Place aside.
- In a large mixing bowl, cream together the butter and sugar until frothy and creamy. Add the eggs one at a time, whisking after each one. Mix in the lemon juice, vanilla extract, lemon zest, and orange zest. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture in two batches, mixing well after each addition.
- Add the raisins, cranberries, dried fruits, and nuts, and mix well.
- Pour the batter into the prepared pan.
- Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes before inverting it onto a serving plate to cool completely.
- Microwave the apricot jam for 30 seconds, then swirl and microwave for another 30 seconds. Distribute it equally on top of the cake. Allow it to cool and settle completely, preferably in the refrigerator for 30 minutes. Garnish with dried apricots, if desired.
Notes
- Unlike traditional fruitcakes, Delia Smith Simnel Cake has a lighter flavor, so you don’t need to make it weeks in advance.
- The cake can be made 3-5 days before the occasion, ensuring it stays fresh and delicious.
- Prepare the marzipan topping a day before consumption for the best taste and texture.
- Soak the dried fruits in alcohol (brandy, whiskey, or rum) overnight to plump them up and add moisture to the cake.
- Alternatively, you can use non-alcoholic options like orange juice, cranberry juice, apple juice, or black tea to soak the dried fruits, depending on your preference.
- Homemade marzipan can be refrigerated for about a month. Wrap it in plastic wrap before storing it to keep it fresh.