Mini Easter Simnel Cakes

Mini Easter Simnel Cakes

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Makes: 8

Prep: 25mins

Bake: 40 mins

Simnel Cake

  • 200g Gem Gourmet Sultanas
  • 75g Gem Gourmet Raisins
  • 50ml strong tea
  • 125g butter, soft
  • 125g Gem dark Muscovado sugar
  • 2 medium eggs
  • 125g Gem plain flour
  • Pinch salt
  • 1.5 tsp baking powder
  • 25g ground almonds
  • 1 tsp mixed spice
  • 80g marzipan


  • 50g smooth marmalade
  • 250g marzipan
  • Edible or fondant flowers (optional)


  • Add the sultanas and raisins to a bowl and pour over the tea and allow to soak for a few hours.
  • Preheat your oven to 170C/150C fan.
  • Roll out the 80g piece of marzipan and cut out 8 x 2” round discs. Set aside.
  • For this recipe I used round silicone baking moulds (7cm diameter x 4 cm deep) if using a cupcake tin, line with muffin paper cases and depending on the size of your cupcake tin, you may get 9 cakes from this recipe.
  • Into a mixing bowl, add the butter and sugar and mix together until soft and pale in colour.
  • To this add the eggs, one at a time, mixing between each addition.
  • Sieve the flour, baking powder, mixed spice and salt into the bowl and add the ground almonds and mix to form a stiff batter.
  • To this add the soaked fruit and the juices and mix through.
  • Divide half this cake mix between the cases, place the marzipan disc on top and divide the remaining batter on top to fill all ¾ full.
  • Place these in the preheated oven and bake for 35-40 minutes.
  • Remove and allow to cool.
  • To decorate, gently heat the marmalade and set aside.
  • Roll out the 250g block of marzipan and cut out 8 round discs to fit the top of each cake.
  • Take the trimmings and roll into 8 equal sized balls.
  • To assemble, brush some marmalade on top of the cakes, place the marzipan disc on top.
  • To finish, make a small thumb indent into the marzipan and place one ball on top of each cake.
  • You can also garnish with a fondant or edible flower.

Top Tips

  • You can swap out the tea for your favourite spirit like whiskey, sherry or brandy.

If your mini cakes form small domes on top while baking, carefully using a serrated knife, you can remove these peaks before decorating so the marzipan can sit on a flat surface.

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