Truly Classic Mini Simnel Cakes

Yields: 4

Total Time: 125

Prep Time: 45

Cook Time: 80

• For the almond paste
• 150g (5oz) ground almonds
• 100g (3½oz) golden caster sugar
• 100g (3½oz) golden icing sugar, sifted
• 2tbsp egg, beaten
• Grated zest of ¼ lemon
• 1-2tsp lemon juice
• Few drops vanilla extract
• Few drops almond essence
• For the cakes
• 175g (6oz) butter, softened
• 175g (6oz) light muscovado suga
• 3 medium eggs, beaten
• 225 gram(s) plain flour, sifted
• Pinch of salt
• 1 tsp ground cinnamon
• 1 tsp grated nutmeg
• 1 tsp mixed spice
• 125g (4oz) natural glacé cherries, washed, dried and cut into quarters
• 50g (2oz) whole natural peel, chopped
• 250g (9oz) currants
• 125g (4oz) sultanas
• Finely grated rind and juice of 1 lemon
• 1 egg white

Method

1. Grease and line four 7.5cm (3in) wide and deep rosti rings (or 325g sweetcorn tins). To make paste: put almonds and sugars in a bowl. Make a well in centre, add remaining paste ingredients and mix. Dust a surface with icing sugar and knead paste until smooth. Wrap. Chill for 1-2hr.
2. Preheat oven to 170°C (150°C fan oven) mark 3. To make cakes: beat butter and sugar in a bowl until pale and fluffy. Add eggs a little at a time, beating well each time. Add 2tbsp flour if it curdles. Add remaining flour, salt, spices, dried fruit, lemon rind and juice and fold together.
3. Divide half the cake mixture among the prepared tins. Take a third of the almond paste and dust a surface with icing sugar. Roll to 3mm (1/8in) thickness and cut out four rounds with a 7.5cm (3in) cutter. Put the almond paste circles on top of the cake mixture.
4. Add the remaining cake mixture, level surface and bake for 20min, then turn the oven down to 150°C (130°C fan oven) mark 2 and continue to cook for 1hr. Remove cakes from the oven, leave to cool in their tins for 1hr, then turn out on to a wire rack and cool completely.
5. COOK'S TIP To gift-wrap cakes: Position a cake in the centre of a 23cm (9in) circle of ivory tulle with a peaked edge. Lift the tulle up around the cake. Get a friend to ease a rubber band around the base of the cake to secure the tulle. Wrap a 102cm (40in) piece of string twice around the cake and tie in a knot to secure.

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