Create some JOY

Why not try our classic treats with a special seasonal twist?

- ROSE FOOKS. RECIPES 

Mini simnel cakes

These individual treats are the perfect gift to give, just tie a bow around them.

MAKES 10

PREP 40 mins, plus overnight soaking

COOK 45 mins-1 hr 

• 300g mixed dried fruit
• 50g candied peel, chopped
• 100ml warm Earl Grey tea
• 175g unsalted butter
• 175g light muscovado sugar
• 3 medium eggs
• 420g golden marzipan
• 250g plain flour
• 1tsp baking powder
• 2tsp mixed spice
• 50g flaked almonds
• Zest 1 lemon
• Freeze-dried raspberries or strawberries,
• blitzed to a powder (optional)
• 2tbsp apricot jam, warmed

YOU WILL NEED

• 2 x 6-hole muffin tins, 10 of the holes
• greased and lined with baking paper
• that exceeds tin height by at least 3cm
• 5.5cm cutter

1 Soak the dried fruit and 1 candied peel in the Earl Grey tea, cover and set aside overnight.

2 The following day, heat the oven to and muscovado sugar. Gradually add the eggs, while beating.

3 Cut 100g of the marzipan into 10 pieces aside.

4 Sift the flour, baking powder and mixed spice over the cake mixture. Then fold in with the ground almonds, lemon zest and the soaked dried fruit.

5 Divide half the cake mixture equally 5 holes muffin tins. Put a lump of cut marzipan in the centre of each, then cover with the remaining mixture and smooth the tops. Bake for 45 mins-1 hr until golden - the tops should spring back when pressed. Leave to cool in the tin.