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Mini Simnel cakes

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. 
150g soft unsalted butter
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
100g marzipan rolled into 20 small balls
10 Mini loaf cases 

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. 
**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.