Mini Simnel Cakes
4 Reviews
About the bake
Packed with all the usual simnel cake ingredients like fruit and warming spices, the history of this cake makes it traditionally eaten in spring time usually at Easter. Unlike a traditional round Simnel cake, this traybake version is rectangular in shape making it ideal to cut into bite sized pieces and shared with friends. We’ve used mini eggs to decorate ours, but you can opt for traditional marzipan balls if you like. This cake goes perfectly with a cup of tea.
Method
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.
Step 2
Put the butter into a heatproof bowl and microwave on high for 1 minute until it’s melted.
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.
Step 4
Coarsely grate 100g (3½oz) marzipan and add to the dry ingredients.
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.
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.
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 the Cake
- 175gUnsalted butter (cubed)
- 225gAllinson's self raising wholemeal flour
- 1 tspCinnamon
- 1 tspMixed spice
- 100gBillington's Unrefined Light Muscovado Sugar
- 125gDried mixed fruits
- 125gDried apricots (chopped)
- 100gMarzipan
- 3Medium eggs
- 15mlMilk (whole)
For the Decoration
- 5 tbspApricot Jam
- 300gMarzipan
- 15Mini chocolate eggs