I thought I would make some mini Simnel cakes this year as they would make great presents for friends or family. I have added dried apricots and dried cranberries into my cakes but you could just use a traditional dried fruit mix.
Simnel cake is a fruit cake usually eaten at Easter here in the UK. It typically has a layer of marzipan in the middle of the cake and on the top. Traditionally it is decorated with 11 marzipan balls on the top to represent Jesus's 11 disciples.
You can decorate the top of the cakes as you like, it doesn't have to be traditional.
You can add any decorations you like and be creative! I have lots of nice Easter cutters for animals and flowers that I have used in the past to decorate my Easter cakes for my cafe.
These cakes make lovely little gifts for friends or family or as an alternative to a large cake for the Easter weekend.
Start by weighing the fruit and cherries into a large bowl, add the orange juice and zest then mix together.
Cover with cling film. Leave for 2-3 hours or overnight to soak.
When ready to bake the cake Preheat the oven to 140°C (120°C fan) then grease and line the 12 individual sections of a mini sandwich cake tin.
Roll out the marzipan to 4-5mm thickness , cut 24 circles of marzipan with a 6cm round cutter. I used the fluted side for the tops but it’s not necessary, set aside and keep the off-cuts for later.
In the bowl of a stand mixer or in a large bowl cream the butter and sugar until light and fluffy.
Add the eggs gradually alternating with the flour and mixed spice to the mixture doesn’t curdle.
Finally add the soaked fruit and mix until it is all combined.
Fill the 12 sections half way up with the cake mixture.
Add a marzipan circle on the top.
Put the rest of the mixture on the top and level.
Bake for 1 hour 20 minutes., then leave to cool in the tin.
Put the cakes on a plate or cake stand and brush the cakes with warmed apricot jam.
Place the marzipan circles on top of the jam on the cakes.
Using the offcuts of marzipan cut out Easter shapes - use the jam to stick them to the top.
Scorch the marzipan with a cooks blow torch if you have one but it's not essential.
Mini Easter Simnel Cakes
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 1 hour 20 mins
INGREDIENTS
450g mixed dried fruit (sultanas, currants, mixed peel, apricots & cranberries)
50g glacé cherries (quartered)
1 orange, zested & juiced
150g unsalted butter, softened
150g soft light brown sugar
3 large eggs
150g plain flour
2 tsp ground mixed spice
454g marzipan block
2 tbsp apricot jam, warmed
METHOD
Weigh the fruit and cherries into a large bowl and add the orange juice and zest and cover with cling film. Leave for 2-3 hours or overnight to soak.
When ready to bake the cake Preheat the oven to 140°C (120°C fan) then grease and line the 12 individual sections of a mini sandwich cake tin.
Roll out the marzipan to 4-5mm thickness , cut out 24 circles of marzipan with a 6cm round cutter. I used the fluted side for the tops but it’s not necessary, set aside and keep the off-cuts for later.
In the bowl of a stand mixer or in a large bowl cream the butter and sugar until light and fluffy.
Add the eggs gradually alternating with the flour and mixed spice to the mixture doesn’t curdle.
Finally add the soaked fruit and mix until it is all combined.
Fill the 12 sections half way up with the cake mixture and add a marzipan circle on the top.
Put the rest of the mixture on the top and level.
Bake for 1 hour 20 minutes.
Leave to cool in the tin.
Put the cakes on a plate or cake stand and brush the cakes with warmed apricot jam.
Place the marzipan circles on top of the jam on the cakes.
Using the offcuts of marzipan cut out Easter shapes - use the jam to stick them to the tops.
Scorch the marzipan with a cooks blow torch if you have one but it's not essential.
Storage: Simnel cake will keep for up to 1 month when decorated if stored in an airtight container in a cool place.
EQUIPMENT USED
SARAH’S EXTRA SLICE
Simnel cake will keep for up to 1 month when decorated if stored in an airtight container in a cool place.
You can brown the marzipan under the grill but keep a close eye on it as it will brown very quickly once hot.
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