- Mini Simnel Cakes.jpg (23.12 KiB) Viewed 285 times
Takes: 2¼ hours (plus cooling time)
Makes: 4
No nutritional information available.
Ingredients
- 100g butter, softened, plus extra for greasing
- 100g caster sugar, plus extra for dusting
- 2 eggs
- 120g self-raising flour
- 225g mixed dried fruit
- 75g glace cherries, quartered
- 250g ready-to-roll marzipan
- 4 tbsp apricot jam, warmed
- Mini chocolate eggs to decorate
Method
1. Preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Grease and line the base and sides of four small, used and cleaned baked bean cans* with two layers of baking paper.
2. Using an electric mixer, beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time. Sift in the flour and fold in. Mix in the fruit.
3. Divide the mixture between the cans. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes in the cans, then turn out onto a wire rack to cool completely.
4. Trim the tops of the cakes using a sharp knife until flat. Roll the marzipan out on a surface dusted with a little caster sugar to 5mm thick. Cut out four rounds to fit the top of the cakes. Brush the jam over the tops of the cakes and cover with the marzipan rounds.
5. Use a chocolate egg to make imprints around the edge of the marzipan then decorate the cakes with the remaining eggs and edible flowers, if liked
*Make sure the baked bean cans have no sharp edges, are throughly cleaned and dry and the label has been removed before using. You will need four 200g or 220g cans.
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