Mini Simnel cakes

A twist on the traditional Easter Simnel cake

Bake as a tray bake and children of all ages will enjoy decorating these mini delights

Preparation time 20 minutes
Cooking time 30 minutes
Makes 15 squares

You will need

For Simnel cake
175g butter, cubed
225g Allinsons wholemeal self-raising flour
1 tsp ground cinnamon
1 tsp ground mixed spice
100g Billington's light muscovado sugar
125g mixed dried fruit
125g dried apricots, chopped
100g marzipan
3 medium eggs
150ml milk

For decoration
5 tbsp apricot jam
300g marzipan
15 chocolate mini eggs

Directions
Preheat oven to 180°C/350°F/Gas Mark 4. Grease and line a 17x27cm rectangular tin.

Put the butter into a heatproof bowl and microwave on high for 1 minute until melted. Alternatively place in a saucepan and melt over a gentle heat.

Meanwhile, put the flour, cinnamon and mixed spiced into a large bowl. Stir in the light muscovado sugar and then add the mixed dried fruit and dried apricots. Coarsely grate the marzipan and add to the dry ingredients.

Crack the eggs into a jug, pour in the milk and mix together with a fork. Pour into the dry mixture with the melted butter and stir together with a large spoon to combine.

Spoon the cake mixture into the prepared tin. Bake for 30 minutes or until well risen and firm. Insert a cocktail stick into the centre, the cake is ready if it comes out clean. Cook for a few more minutes if needed.

Allow to cool before cutting into mini cubes.

Roll out the remaining marzipan and cut pretty flower petals.

Slightly warm the apricot jam and spread on top of the cooled cake and decorate with the marzipan flowers.

Decorate with mini eggs.