Jen's Mini Simnel Cakes - Jen's Kitchen

Jen’s Mini Simnel Cakes

  • Easy

These traditional Easter fruit cakes are fun and tasty.

  • 175g soft butter
  • 175g dark brown sugar
  • 3 eggs
  • 200g plain flour
  • 1 teaspoon each of ground cinnamon, ground ginger, mixed spice
  • 125g cherries
  • 50g mixed peel
  • 250g raisins
  • 125g sultanas
  • Rind and Juice of one lemon
  • 200g of almond paste
  • caster sugar for dusting
  • 1 egg white

Step 1

Pre-heat your oven to 170°C, conventional setting.

Grease and line your tins, or for an easier life- deep muffin trays.


Step 2

Beat your butter and sugar until well combined and lighter in colour.


Step 3

Beat the eggs in one by one. Do not add any more egg until the previous egg is completely combined.


Step 4

Sieve in the flour and spices.  Fold these into the batter.


Step 5

Fold in the dried fruit, and add enough full fat milk until the *dropping* consistency is achieved.


Step 6

Roll out the almond paste to 5 mm thick, using caster sugar on your counter to stop it sticking.  Cut out a disc with your scone cutter.


Step 7

Fill your tins half way up with your cake batter, cover with a disc of almond paste, and top with more cake batter. Put in your hot oven for 20 minutes, then reduce the heat of your oven to 130°C for a further 60 minutes, until a skewer put into the cakes comes out clean.

Leave to cool in the tins.


Step 8

CAREFULLY remove the cold cakes from the tins.

Brush the top of the cakes with some egg white.

Place another disc of paste on top.  Roll out 11 little almond paste balls, and stick on using the egg white.


Step 9

Either place the cakes under a hot grill until the almond caramelises a little, or alternatively use a blow torch to achieve the same effect.

Enjoy! Decorate with bunnies if you wish!!!


Step 1

Pre-heat your oven to 170°C, conventional setting.

Grease and line your tins, or for an easier life- deep muffin trays.

Step 2

Beat your butter and sugar until well combined and lighter in colour.

Step 3

Beat the eggs in one by one. Do not add any more egg until the previous egg is completely combined.

Step 4

Sieve in the flour and spices.  Fold these into the batter.

Step 5

Fold in the dried fruit, and add enough full fat milk until the *dropping* consistency is achieved.

Step 6

Roll out the almond paste to 5 mm thick, using caster sugar on your counter to stop it sticking.  Cut out a disc with your scone cutter.

Step 7

Fill your tins half way up with your cake batter, cover with a disc of almond paste, and top with more cake batter. Put in your hot oven for 20 minutes, then reduce the heat of your oven to 130°C for a further 60 minutes, until a skewer put into the cakes comes out clean.

Leave to cool in the tins.

Step 8

CAREFULLY remove the cold cakes from the tins.

Brush the top of the cakes with some egg white.

Place another disc of paste on top.  Roll out 11 little almond paste balls, and stick on using the egg white.

Step 9

Either place the cakes under a hot grill until the almond caramelises a little, or alternatively use a blow torch to achieve the same effect.

Enjoy! Decorate with bunnies if you wish!!!

Don't feel like cooking or baking? Visit our shop or email me at info@jenskitchen.ie.

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