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Mini squares of simnel cake topped with a marzipan flower an a mini egg Tried & Tested

Mini simnel cakes

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A twist on the traditional Easter simnel cake. Bake as a tray bake and children of all ages will enjoy decorating these mini delights.

Key Information

  • Prep:
  • Bake:
  • Serves:15
  • Skill level:easy

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Ingredients

For the simnel cakes

  • 175g 6¼ oz Butter (unsalted) cubed
  • 225g 8 oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • 1tsp 1tsp Cinnamon
  • 1tsp 1tsp Mixed spice
  • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 125g 4½ oz Dried mixed fruits
  • 125g 4½ oz Dried apricots chopped
  • 100g 3½ oz Marzipan
  • 3 3 Egg(s) (free range) medium
  • 15ml ½ fl oz Milk (whole)

For the decoration

  • 5tbsp 5tbsp Apricot jam
  • 300g 10⅝ oz Marzipan
  • 15 15 Mini chocolate eggs

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180C (fan 160C,  gas mark 4). Grease and line a (17 x 27cm) 7 x 11 inch rectangular tin.

  2. Classic mode Step 2

    Put the butter into a heatproof bowl and microwave on high for 1 minute until it’s melted.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) cubed
  3. Classic mode Step 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.

    Ingredients for this step

    • Self-raising white flour
    • 1tsp 1tsp Cinnamon
    • 1tsp 1tsp Mixed spice
    • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 125g 4½ oz Dried mixed fruits
    • 125g 4½ oz Dried apricots chopped
  4. Classic mode Step 4

    Coarsely grate 100g (3½oz) marzipan and add to the dry ingredients.

    Ingredients for this step

    • 100g 3½ oz Marzipan
  5. Classic mode Step 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.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium
    • 15ml ½ fl oz Milk (whole)
  6. Classic mode Step 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.

  7. Classic mode Step 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.

    Ingredients for this step

    • 300g 10⅝ oz Marzipan
    • 5tbsp 5tbsp Apricot jam
    • 15 15 Mini chocolate eggs