Mini simnel cakes - recipe
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Prepare
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Serves
15 -
Cook
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Skill
Easy
Ingredients
For the simnel cakes
- 175 g Butter (unsalted) cubed
- 225 g Self-raising wholemeal flour
- 1 tsp Cinnamon
- 1 tsp Mixed spice
- 100 g Unrefined light muscovado sugar
- 125 g Dried mixed fruits
- 125 g Dried apricots chopped
- 100 g Marzipan
- 3 Egg(s) (free range) medium
- 15 ml Milk (whole)
For the decoration
- 5 tbsp Apricot jam
- 300 g Marzipan
- 15 Mini chocolate eggs
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1
Preheat the oven to 180C (fan 160C, gas mark 4). Grease and line a (17 x 27cm) 7 x 11 inch rectangular tin.
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2
Put the butter into a heatproof bowl and microwave on high for 1 minute until it’s melted.
For this step you'll need:
- 175g Butter (unsalted) cubed
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3
Put the flour, cinnamon and mixed spiced into a large bowl. Stir in the light muscovado sugar and then add the mixed dried fruit and dried apricots.
For this step you'll need:
- 1tsp Cinnamon
- 1tsp Mixed spice
- 100g Unrefined light muscovado sugar
- 125g Dried mixed fruits
- 125g Dried apricots chopped
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4
Coarsely grate 100g (3½oz) marzipan and add to the dry ingredients.
For this step you'll need:
- 100g Marzipan
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5
Crack the eggs into a jug, pour in the milk and mix together with a fork. Pour in to the dry mixture with the melted butter and stir together with a large spoon to combine.
For this step you'll need:
- 3 Egg(s) (free range) medium
- 15ml Milk (whole)
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6
Spoon the cake mixture into the prepared tin. Bake for 30 minutes until well risen and firm. Insert a cocktail stick into the centre, the cake is ready if it comes out clean. Cook for a few more minutes if needed, then cool.
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7
Allow to cool before cutting into mini cubes. Roll out the 300g of marzipan and cut pretty flower petals for the cakes. Slightly warm the apricot jam and spread on top of the cooled cake and apply the marzipan. Decorate with mini eggs.
For this step you'll need:
- 300g Marzipan
- 5 tbsp Apricot jam
- 15 Mini chocolate eggs