Mini Simnel Cakes are cute little fruit cakes, perfect for sharing. These yummy treats are packed with dried fruits and spices, topped with smooth marzipan—who can resist that sweet taste?
Making these is so much fun; it feels like a mini party in the oven! I love how they look on the table, and I always end up nibbling on the leftover marzipan. Can you blame me? 😄
Key Ingredients & Substitutions
Mixed Dried Fruit: This is the star of the cake! You can use any combination of raisins, currants, and sultanas. If you’re feeling adventurous, try adding some chopped dried apricots or cranberries for extra flavor and color.
Unsalted Butter: Use softened butter for easy mixing. If you need a dairy-free version, stick with vegan butter or coconut oil. They work surprisingly well in baked goods!
Brown Sugar: Brown sugar adds moisture and a hint of caramel flavor. If you don’t have it on hand, regular granulated sugar will do, but you might miss the extra depth!
Mixed Spice Powder: This is a blend of warming spices. If you don’t have it, just use a mix of cinnamon, nutmeg, and allspice, adjusting to your taste. For a twist, add a pinch of ginger!
Marzipan: Marzipan gives a lovely almond flavor. If you’re not a fan, you can skip it or replace it with a nut-based paste. Almond paste can also be a delicious alternative.
What’s the Best Way to Mix Ingredients Without Overdoing It?
When you’re mixing the batter, be gentle! Overmixing can make your cakes dense. Here’s a simple way to ensure a light texture:
- When adding the dry ingredients, sift them in as this helps to aerate them.
- Use a spatula to fold in the dry mix rather than a whisk or electric mixer. This keeps the mixture airy.
- Only mix until you can’t see any dry flour. There might be a few lumps, and that’s okay!
Patience is key! Let the flavors mingle as they bake for a delightful treat. Enjoy making your cakes!
How to Make Mini Simnel Cakes
Ingredients You’ll Need:
For the Cake:
- 250g mixed dried fruit (such as raisins, currants, and sultanas)
- 150g unsalted butter, softened
- 150g brown sugar
- 3 large eggs
- 250g self-raising flour
- 1 tsp mixed spice powder (or a mix of cinnamon, nutmeg, and allspice)
- 2 tbsp milk
- Zest of 1 lemon (optional)
- Pinch of salt
For Decoration:
- 100g marzipan, plus extra for decorating
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 15-20 minutes to bake. After baking, allow some time for the cakes to cool, making it a total of about 45 minutes to an hour before you can enjoy them. Perfect for a warm, nutty treat!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 180°C (350°F). While it’s heating, line a muffin tin with mini cupcake cases. This will make it easier to remove your cakes later!
2. Creaming the Butter and Sugar:
In a large mixing bowl, take your softened butter and brown sugar. Cream them together using a mixer or a wooden spoon until the mixture is light and fluffy. This step adds air into the mix for a soft cake!
3. Adding the Eggs:
Now, one by one, beat in the eggs. It’s important to make sure each egg is fully incorporated before adding the next one. This ensures your cake batter is smooth and creamy.
4. Combining Dry Ingredients:
Next, sift in the self-raising flour, mixed spice powder, and a pinch of salt to the bowl. Gently fold these dry ingredients into the wet mixture. Be careful not to overmix, just combine until everything is nicely blended.
5. Adding Flavor and Fruit:
Now it’s time to add the fun! Stir in the mixed dried fruit, lemon zest (if you choose to use it), and milk until everything is just combined. The dried fruit adds sweetness and texture to the cakes!
6. Marzipan Magic:
Dice the marzipan and fold half of it into the batter. This gives your cakes a lovely almond flavor. The other half will be reserved for decoration.
7. Filling the Cases:
Spoon the cake mixture into the lined cases, filling each about two-thirds full—this gives them room to rise while baking.
8. Marzipan Decor:
With the remaining marzipan, cut out small circles and place one on top of each cake before baking. This will give them an adorable and tasty finishing touch!
9. Baking Time:
Pop your muffin tin into the preheated oven and bake for 15-20 minutes. To check if they’re done, insert a skewer into the center of a cake; if it comes out clean, they’re ready!
10. Cooling Off:
Let the cakes cool in the tin for a few minutes, then carefully transfer them to a wire rack to cool completely. This step helps them maintain their shape and texture.
11. Final Touches:
Once they are cool, feel free to decorate the tops with any extra marzipan you have left. If you want a bit of shine, you can warm some apricot jam and brush it over the tops to help the marzipan stick.
Enjoy your Mini Simnel Cakes, perfect for sharing or for treating yourself during the Easter season!
Can I Use Different Dried Fruits?
Absolutely! While raisins, currants, and sultanas are traditional, you can mix in any dried fruits you prefer, like apricots, cranberries, or figs. Just make sure to chop larger pieces into smaller bits so they mix well into the cake batter.
What If I Don’t Have Self-Raising Flour?
No problem! You can make your own self-raising flour by mixing 250g of all-purpose flour with 1 tsp of baking powder and a pinch of salt. This substitution works great in recipes where self-raising flour is required!
How Should I Store Mini Simnel Cakes?
Store your Mini Simnel Cakes in an airtight container at room temperature for up to a week. If you want them to last even longer, you can refrigerate them for up to two weeks. Be sure to let them come to room temperature before serving for the best flavor and texture!
Can I Make These Cakes Vegan?
Yes! To make Mini Simnel Cakes vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based butter alternative. Ensure your marzipan is also vegan-friendly. Enjoy your vegan version just as much!
