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Mini simnel loaves


Makes: 10 mini loaves
timePrep time: 35 mins
timeTotal time:
Mini simnel loaves
Recipe photograph by Tara Fisher

Makes: 10 mini loaves
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
618Kcal
Fat
27gr
Saturates
10gr
Carbs
81gr
Sugars
65gr
Fibre
4gr
Protein
12gr
Salt
0.3gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 10 mini loaf cake cases
  • 150g butter, softened
  • 150g light muscovado sugar
  • 2 tbsp treacle
  • 4 medium eggs, beaten
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • zest of 1 lemon
  • 350g mixed dried fruits
  • 1 x 454g pack white marzipan
  • 3 tbsp apricot glaze, warmed
  • icing sugar, for dusting
  • blossom cake decorations

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Set the loaf cases out on a baking tray.
  2. Put the butter, sugar and treacle in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs, adding a little flour if the mixture starts to curdle. Sift the flour and baking powder together and stir evenly into the mixture with the mixed spice, lemon zest and dried fruits.
  3. Divide half the mixture between the loaf cases and, using a palette knife, spread the mixture evenly. Cut 200g off the block of marzipan and grate coarsely. Divide between the cakes, sprinkling it evenly over the surface. Divide the remaining mixture between the cases and level the tops. Bake the mini loaf cakes for 35 minutes or until just firm to the touch.
  4. Allow the cakes to cool completely in the cases, then run a knife around the inside of the cases and remove the cold cakes.
  5. Spread the top of the cakes with the warmed apricot glaze.
  6. Lightly dust your work surface with icing sugar then thinly roll out the remaining marzipan. Cut into 5mm strips and weave over the top of the cakes to make a basket effect. Press the blossoms on top (glue on with a little jam, if necessary).

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