Imagine biting into a perfectly crafted mini cake that's not just delicious, but also gluten-free and packed with traditional British charm! These Mini Simnel Cakes are a delightful twist on the classic Easter treat, offering a burst of fruity flavor and a luxurious marzipan center that will transport your taste buds to culinary heaven. Whether you're catering to gluten-free dietary needs or simply love a decadent small cake, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 10 mini cakes
Ingredients
- 200g gluten-free flour
- 100g butter
- 100g sugar
- 2 large eggs
- 200g mixed dried fruit
- 100g marzipan
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C (350°F). Grease a 10-hole muffin tin or line with paper cases.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer.
- Beat the eggs into the butter mixture one at a time, ensuring each is fully incorporated before adding the next.
- Sift the gluten-free flour and baking powder together, then gently fold into the wet ingredients until just combined.
- Fold in the mixed dried fruit, ensuring an even distribution throughout the batter.
- Roll out the marzipan and cut into 10 small circles that will fit in the middle of each mini cake.
- Spoon half the cake batter into the prepared muffin tin, then place a marzipan circle in the center of each.
- Cover the marzipan with the remaining cake batter, filling each hole about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack.
- Optional: Top with additional marzipan decorations or dust with powdered sugar before serving.
Tips
- Ensure all ingredients are at room temperature before starting to help create a smooth, well-incorporated batter.
- When folding in the gluten-free flour, use a gentle hand to avoid deflating the mixture - this keeps your cakes light and fluffy.
- For the most even baking, rotate your muffin tin halfway through the cooking time to ensure uniform golden-brown tops.
- Test the cakes with a skewer - if it comes out clean with just a few moist crumbs, they're perfectly baked.
- Allow the cakes to cool completely before adding any additional marzipan decorations or powdered sugar to prevent melting.
- Store in an airtight container for up to 3-4 days, or freeze for longer preservation.
- For an extra special touch, toast the mixed dried fruit lightly before adding to the batter to enhance their flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
