Mini Simnel cakes for Easter

What is Simnel cake?

Simnel cake is a delicious fruit cake, which is traditionally baked at Easter time.

My version is flavoured with earl grey tea and made in mini loaf tins*. I've cut out some of the sugar by using date purée instead of sugar to sweeten these - plus of course the dried fruit.

If you don't use marzipan then these are completely naturally sweetened.

The kids loved these mini Simnel loaves

All three loved their Simnel cake, although Miss R, 6, preferred the version without marzipan.

They're also a great lunchbox addition. Remember that marzipan is made from almonds so leave it out if your school is nut free.

I'd cut them in half for young children as they're fairly filling.

What is the history of the simnel cake?

Simnel cakes have become synonymous with Easter. Made with spices and dried fruit they're lighter than a Christmas cake but just as delicious.

They often contain marzipan, or almond paste, both in the middle of the cake and on the top. Usually made as one big cake it's traditional to add 11 marzipan balls to the top. These represent the 12 apostles, minus Judas.

When first made in the medieval times this Easter cake would have been boiled first and then baked.

There's rather an entertaining story about why this was the case - to do with a couple called Simon and Nelly who could not agree on the method to make the cake so decided to do both.

Nowadays it's usually just baked. It's often said that Simnel cakes used to be made by working girls to take home for Mothering Sunday but it seems that there's some uncertainty about whether this was really the case or not.

Read more about the history of the simnel cake on Wikipedia.

More Easter recipes

If you like this you might also like:

• Tropical Easter frozen yoghurt bites
• Apple and carrot hot cross buns
• Healthy mango and coconut creme eggs
• Fruit and nut Easter chocolates

How to make mini earl grey Easter Simnel cakes

These healthy vegan Easter cakes can be served without the marzipan topping if you prefer.

If you've made this recipe please a star rating and comment below. Thank you!

Mini Easter simnel cakes

Mandy Mazliah

These mini Easter simnel cakes are naturally sweetened with dried fruit. A perfect Easter treat to bake for your family. Easily adapted to be dairy free and vegan.

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Course Cake

Cuisine British

Servings 12

Calories 370 kcal

Equipment

• Mini loaf tin
• Food processor
• Electric mixer or wooden spoon
• Mixing bowl
• Rolling Pin

Ingredients

 

MetricUS Customary

 

1x2x3x

• 350 g mixed dried fruit or raisins
• 400 ml strong hot tea I used earl grey tea
• 100 g dates soaked in hot water for 20 minutes*
• 150 g dairy free spread
• 4 tablespoons ground chia seeds
• 12 tablespoons cold water
• 200 g spelt flour or plain or wholemeal plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 1 orange zested

To decorate

• 2 tablespoons apricot jam melted
• 250 g marzipan optional

Instructions

 

• The night before you want to make these cakes soak the dried fruits (excluding the dates) in the hot tea.
• Preheat the oven to 160°C fan/180°C/350°F/gas mark 5.
• Grease a 12 hole mini loaf tin. Mine has removable bases but you may wish to use liners or greaseproof paper if yours doesn’t.
• Make your chia eggs by mixing 4 tablespoons ground chia seeds with 12 tablespoons cold water. Set aside and allow to thicken.
• Drain and roughly chop your dates and blend them to a purée using a small food processor.
• Beat the dairy free spread with an electric mixer or a wooden spoon until smooth and creamy.
• Beat in the date purée, followed by the eggs or chia eggs.
• Fold in the flour, baking powder and spices.
• Finally gently mix in the orange zest and dried fruit mixture.
• If you are using the marzipan half fill the loaf tins with the cake mixture, grate a little marzipan on top of each and then fill to the top with cake mixture.
• If you're not using marzipan then simply fill to the top with cake mixture.
• Bake for 45 mins or until firm to the touch and cooked through.
• Allow to cool on a wire rack.

To decorate (optional)

• Brush the tops of the cakes with a little melted apricot jam.
• Roll out the marzipan and cut 12 rectangles out that are the same size as your mini cakes.
• Place on top of each cake and score a pattern using a sharp knife if you wish.
• Roll little balls* with any remaining marzipan and stick to the top of each cake using a tiny drop of apricot jam.
• Enjoy!

Notes

1. *If using medjool dates you don't need to soak them first
2. Nutritional information is for the decorated version that uses marzipan. All nutritional information is approximate and is intended as a guide only.
3. A traditional simnel cake would only have 11 balls (see information about this in the text above the recipe.

Nutrition

Calories: 370kcalCarbohydrates: 53gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 131mgPotassium: 366mgFiber: 8gSugar: 30gVitamin A: 518IUVitamin C: 7mgCalcium: 116mgIron: 2mg

Keyword simnel cake

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