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Delia Smith Simnel Cake

Delia Smith Simnel Cake
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Simnel cake is a light fruitcake traditionally enjoyed during Easter. It is layered and topped with marzipan, with eleven marzipan balls symbolizing the apostles (excluding Judas). Delia Smith’s version stays true to this tradition, delivering a moist, flavorful cake with a hint of almond sweetness.

Ingredients

Scale

For the Cake:

  • 225g plain flour
  • 175g softened butter
  • 175g soft brown sugar
  • 4 large eggs
  • 50g ground almonds
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 350g mixed dried fruit (sultanas, currants, and raisins)
  • 100g glacé cherries (halved)
  • 50g chopped mixed peel
  • Zest of 1 lemon

For the Marzipan:

  • 450g ready-made marzipan (or homemade if preferred)

For Decoration:

 

  • 2 tbsp apricot jam
  • 1 beaten egg (for glazing)

Instructions

  • Step 1: Preheat the oven and prepare the tin. Preheat your oven to 150°C (300°F) and line a 20cm round cake tin with baking parchment.
  • Step 2: Cream butter and sugar. In a mixing bowl, cream the butter and soft brown sugar together until light and fluffy.
  • Step 3: Add eggs and dry ingredients. Gradually beat in the eggs, one at a time, adding a spoonful of flour if the mixture begins to curdle. Sift in the flour, baking powder, mixed spice, and ground almonds, and gently fold them into the mixture.
  • Step 4: Add fruits and zest. Stir in the dried fruit, cherries, mixed peel, and lemon zest until evenly distributed.
  • Step 5: Add the first layer of marzipan. Roll out one-third of the marzipan into a circle the same size as the cake tin. Pour half the cake mixture into the tin, place the marzipan layer on top, and then add the remaining cake mixture.
  • Step 6: Bake the cake. Smooth the surface, place it in the oven, and bake for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
  • Step 7: Add the marzipan topping. Once the cake has cooled, roll out half of the remaining marzipan into a circle the size of the cake. Brush the top of the cake with apricot jam and place the marzipan circle on top.
  • Step 8: Decorate with marzipan balls. Divide the remaining marzipan into 11 equal pieces and roll them into balls. Arrange the balls around the edge of the cake.
  • Step 9: Glaze and finish. Brush the marzipan topping and balls with beaten egg. Place the cake under a hot grill for a few minutes until the marzipan is lightly browned.

     

Find it online: https://britishrecipeshub.co.uk/delia-smith-simnel-cake/