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mini earl grey easter simnel cakes

Mini Easter simnel cakes

Mini Easter simnel cakes flavoured with earl grey tea and sweetened with dried fruit. A perfect Easter treat to bake for your family. Easily adapted to be dairy free and vegan.
Course Cake
Cuisine British
Keyword Easter simnel cakes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Mandy Mazliah

Ingredients

  • 350 g mixed dried fruits or raisins
  • Soaked in 400ml earl grey tea
  • 100 g dates soaked
  • 150 g butter or non dairy spread
  • 4 eggs or chia eggs 4 tbsp ground chia seeds mixed with 16 tbsp water
  • 200 g spelt flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • Zest of one orange
  • 250 g marzipan optional

Instructions

  1. The night before you want to make these cakes soak the dried fruits in the hot tea.
  2. Preheat the oven to 160°C fan/180°C/gas mark 5.
  3. Grease a 12 hole mini loaf tin. Mine has removable bottoms but you may wish to use liners or greaseproof paper if yours doesn’t.
  4. Drain and roughly chop your dates and blend them to a purée using a small food processor.
  5. Beat the butter with an electric mixer or a wooden spoon until smooth and creamy.
  6. Beat in the date purée, followed by the chia eggs.
  7. Fold in the flour, baking powder and spices.
  8. Finally gently mix in the orange zest and dried fruit mixture.
  9. 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.
  10. If you're not using marzipan then simply fill to the top with cake mixture.
  11. Bake for 45 mins or until firm to the touch and cooked through.
  12. Allow to cool on a wire rack.
  13. If using marzipan, brush the tops of the cakes with a little melted apricot jam. Roll out the marzipan and cut 12 rectangles out (the removable bases from my loaf tins were perfect for this). 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.
  14. Enjoy!