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.
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Denne historien er fra March 12, 2024-utgaven av Woman's Weekly.
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