Mini simnel cakes

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    15
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  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.

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

  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.

  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. 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.

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