I love the idea of Simnel cake but to be totally honest I just don’t love un-baked marzipan but, and here’s the deal clincher, once baked it’s ab-so-lute-ly gorgeous. So if like me you’re not a lover of the yellow stuff give these babies a try and I promise you won’t be disappointed.
75g caster sugar
75g light brown soft sugar
175g self-raising flour
50g wholemeal flour
3 large eggs
200g mixed dried fruits soaked in 5 tbsp orange juice for at least 5 hours
**20g mixed peel paste
To decorate
150g icing sugar
10 edible flowers or mini eggs
Preheat the oven to 160°C
In a large bowl or a mixer fitted with a paddle attachment, mix together the butter, sugars, flours and eggs. Fold in the fruits, peel paste and orange juice.
Spoon into 10 lightly greased mini loaf cases and place on a baking tray. Divide the marzipan balls between the cases, making sure to push into the batter.
Bake in the preheated oven for 22-28 minutes until risen and golden. Cool on a wire rack.
To decorate, Mix together the icing sugar and water to form a thick paste.
Drizzle over the cooled cakes and decorate with an edible flower.
Bake in the preheated oven for 22-28 minutes until risen and golden. Cool on a wire rack.
To decorate, Mix together the icing sugar and water to form a thick paste.
Drizzle over the cooled cakes and decorate with an edible flower.
**For mixed peel paste blend a pot of mixed peel with 2 tbsp of boiling water until you have a paste, transfer into a sterile jar and store in the fridge.
