Mini Simnel Cakes
A quick and easy Mini Simnel Cakes recipe from the Cook’s Diary.
Butter 175g (6oz), softened
Caster sugar 110g (4oz)
Eggs 2 medium
Self-raising flour 110g (4oz), sifted
Mixed spice ½ tsp
Dried luxury fruit 50g (2oz)
Marzipan 60g (2½oz)
Icing sugar 50g (2oz)
Ground almonds 50g (2oz)
Milk 1-2 tbsp
Sugar pearls to decorate
Preheat oven to 190°C/170°fan/Gas 5 and line a muffin tin with 9 paper cases.
Cream 110g (4oz) butter and caster sugar together until pale and fluffy. Beat in eggs, one at a time, each with 1 tablespoon flour.
Fold in remaining flour, spice and dried fruit and spoon into paper cases. Cut marzipan into 9 equal pieces and roll each one into a ball. Place in centre of each cake and push down slightly.
Bake for 18-20 minutes until risen and just firm to touch. Cool on a wire rack.
ream together remaining butter, icing sugar, ground almonds and enough milk for a piping consistency. Use an icing bag to pipe onto each cake. Sprinkle 11 pearls on each.