Delia Smith Simnel Cake Recipe

This classic Simnel cake is a rich, fruit-studded British Easter cake with a moist, fine crumb, warm spice, and two layers of sweet almond marzipan. It tastes like a cross between a light Christmas cake and a traditional fruit loaf, finished with a gently toasted marzipan top and the signature 11 marzipan balls. It’s a straightforward bake if you take it step by step, with no tricky techniques, just careful lining and slow baking. Allow about 4 hours total including cooling and decorating.

Ingredients

For the Fruit Mix

• 500g mixed dried fruit (raisins, sultanas, currants)
• 50g glacé cherries, rinsed, dried, and chopped
• Zest of 1 orange
• Zest of 1 lemon
• 2 tbsp brandy or orange juice (optional, but lovely)

For the Cake Batter

• 175g unsalted butter, softened
• 175g light brown soft sugar
• 3 large eggs, at room temperature
• 175g plain flour
• 1 tsp baking powder
• 2 tsp mixed spice
• 1/2 tsp ground cinnamon
• 75g ground almonds
• Pinch of fine salt
• Up to 2 tbsp milk (only if the mixture feels very stiff)

For the Marzipan and Finish

• 500g marzipan
• 2 tbsp apricot jam, warmed (for glazing)
• Butter, for greasing the tin
• Baking parchment, for lining

How to Make Delia Smith Simnel Cake Recipe

Oven and Tin Preparation

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle of the oven so the cake bakes evenly without over-browning.
• Line the tin well: Grease a deep 20cm round cake tin, then line the base and sides with baking parchment. For a long, slow bake, a double layer of parchment on the sides helps protect the cake.

Mix the Fruit and Make the Batter

• Combine the fruit: In a large bowl, mix the dried fruit, chopped cherries, orange zest, lemon zest, and brandy or orange juice (if using). Set aside while you make the cake batter so the fruit starts to plump.
• Cream butter and sugar: In a separate bowl, beat the softened butter and brown sugar until lighter in colour and fluffy. Take an extra minute here, it helps the cake rise nicely.
• Add the eggs: Beat in the eggs one at a time. If the mixture looks like it may curdle, add a spoonful of the flour and keep going. It will come together once the dry ingredients go in.
• Fold in dry ingredients: Add the flour, baking powder, mixed spice, cinnamon, ground almonds, and salt. Fold gently until you no longer see dry patches.
• Stir in the fruit: Fold in the prepared fruit mixture until evenly distributed. If the batter feels unusually stiff, add up to 2 tablespoons of milk to loosen it slightly.

Assemble the Middle Marzipan Layer

• Add the first layer: Spoon half the cake mixture into the lined tin and level it gently.
• Roll the marzipan disc: Take about 200g marzipan and roll it into a disc roughly 20cm wide. Use the base of the tin as a guide, trimming if needed.
• Layer and cover: Place the marzipan disc on top of the cake batter. Spoon the remaining cake mixture over it and level the surface, making sure the marzipan is fully covered.

Bake

• Bake low and slow: Bake for 2 hours 15 minutes to 2 hours 40 minutes. Start checking at 2 hours 15 minutes with a skewer pushed into the centre. It’s ready when the skewer comes out clean and the top feels set.
• Protect the top if needed: If the cake is colouring too quickly, loosely cover the top with a piece of foil for the final part of baking.

Cool Completely

• Cool in stages: Leave the cake in the tin for 15 minutes, then turn it out onto a wire rack. Peel away the parchment and let it cool completely before decorating.

Add the Marzipan Topping and Toast

• Glaze the top: Warm the apricot jam until fluid, then brush a thin layer over the top of the cooled cake.
• Top with marzipan: Roll about 250g marzipan into a 20cm disc and place it on top, smoothing gently. Roll the remaining marzipan into 11 equal balls and arrange them around the edge.
• Toast to finish: Toast the marzipan under a hot grill for 1 to 3 minutes until lightly golden, watching constantly, or use a kitchen blowtorch for more control.

Tips

Why did my Simnel cake crack on top?

A small crack is normal with a long bake. Deeper cracking usually means the oven was running hot or the cake sat too high in the oven. Bake on the middle shelf and stick to the low temperature, and cover with foil if the top is browning early.

How do I stop the fruit sinking?

Make sure the batter is thick enough to hold the fruit. If your eggs are very large or your butter is extra soft, the mixture can loosen and the fruit will drift. Fold gently, and only add milk if the batter truly needs it.

What’s the easiest way to roll marzipan neatly?

Lightly dust the worktop with icing sugar, then roll and lift the marzipan with the rolling pin to move it. Using the cake tin base as a template makes sizing simple and avoids ragged edges.

How can I toast the marzipan without burning it?

Grill on a high heat but keep the cake close enough to colour quickly, and do not step away. If you have one, a blowtorch gives the most even, controlled finish.

Serving Suggestions

• Serve in thin slices with a cup of strong tea or coffee.
• Add a spoonful of lightly whipped cream for dessert.
• Pair with fresh berries to cut through the richness.
• For Easter, serve alongside hot cross buns and butter.

Storage

Room Temperature

Keep the cake in an airtight tin in a cool room for up to 5 days. If your kitchen runs warm, store it somewhere away from sunlight so the marzipan stays firm.

Refrigerator

You can refrigerate it for up to 10 days, tightly wrapped. Bring slices to room temperature before serving for the best texture and flavour.

Freezing

Freeze the cake (ideally before adding the marzipan topping) for up to 3 months. Wrap well in parchment and a freezer bag. Thaw overnight at room temperature, then glaze, top with marzipan, and toast to finish.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 62 g
• Protein: 7 g
• Fat: 20 g
• Saturated Fat: 8 g
• Sodium: 140 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Delia Smith Simnel Cake Recipe

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Medium

Servings

12

slices

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Total time

240

minutes

Calories

465

kcal

3

hours 

A traditional British Simnel cake: lightly spiced fruit cake with a hidden marzipan layer, topped with toasted marzipan and 11 marzipan balls for Easter.

Ingredients

• 500g mixed dried fruit (raisins, sultanas, currants)

• 50g glacé cherries, rinsed, dried, and chopped

• Zest of 1 orange

• Zest of 1 lemon

• 2 tbsp brandy or orange juice (optional)

• 175g unsalted butter, softened

• 175g light brown soft sugar

• 3 large eggs, room temperature

• 175g plain flour

• 1 tsp baking powder

• 2 tsp mixed spice

• 1/2 tsp ground cinnamon

• 75g ground almonds

• Pinch of fine salt

• 2 tbsp milk (only if needed)

• 500g marzipan

• 2 tbsp apricot jam, warmed (for glazing)

• Butter, for greasing the tin

• Baking parchment (for lining)

Directions

• Preheat the oven to 150°C (130°C fan). Grease and line a deep 20cm round cake tin, ideally with a double layer of parchment at the base and sides.
• Mix the dried fruit, cherries, zests, and brandy/orange juice (if using). Set aside while you make the batter.
• Cream the butter and sugar until lighter and fluffy.
• Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks like it might curdle.
• Fold in the flour, baking powder, spices, ground almonds, and salt, then fold in the fruit mixture.
• Spoon half the mixture into the tin. Roll a disc of marzipan and place it on top, then cover with remaining cake mixture.
• Bake for 2 hours 15 minutes to 2 hours 40 minutes, until a skewer comes out clean. If the top colours too quickly, cover loosely with foil.
• Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack.
• Warm the jam and brush over the top. Roll another marzipan disc, place on top, and add 11 marzipan balls around the edge.
• Toast the marzipan lightly under a hot grill for 1–3 minutes, watching closely, or use a kitchen blowtorch.

Notes

• Use a deep 20cm (8-inch) round tin for the best height and even baking.
• Line the tin generously and bake low and slow to avoid a dry edge.
• Let the cake cool completely before adding the marzipan topping, otherwise it can sweat and slide.