Recipe Card

Mini Simnel CakesTurn over for the recipe...

How difficult is it?

liked by

Treat yourself this Easter to a mini simnel cake. These are vegan as well as being free from gluten, nuts and refined sugar. Using flax seed in the marzipan also gives you a boost of Omega 3 essential fatty acids, so you can enjoy these guilt-free!

Mini Simnel Cakes

IngredientsFor the cake:• 150 ml tea

• 100 g dried prunes chopped to the size of the raisins

• 75 g dried dates chopped to the size of the raisins

• 200g mixed dried fruit

• 1 tsp baking powder

• 125 ml plant milk

• 110 g vegetable oil

Method• Preheat the oven to 160C fan/180C/ GM 4. Line a cupcake tin with 12-15 paper cases• Add the prepared tea to a saucepan with the dried fruits and bring to a low simmer. Simmer for 1 minute, then turn of the heat and

add the teaspoon of baking powder. It will fizz as you stir it in.• Blend the banana, dairy-free milk and oil together, and add to the pan. Stir in the flour, cinnamon, lemon zest and marmalade.• Fill each paper case, smooth over the top, and bake for 30 minutes, until the skewer comes out clean. Cool on a wire rack.• Meanwhile make the flax seed marzipan. Beat together the coconut oil and honey, then stir in the flax seed to blend completely,

Refrigerate until required.• When the cakes are cooled, roll out small balls of marzipan to cover the top of the cakes, then top with 11 pea-sized balls for

decoration.• Keep in a cool place for up to 3 days.

• 1 ripe banana

• 350 g self-raising flour (gluten-free if required)

• 2 tbsp orange marmalade (we used St Dalfour)

• Zest of 1 lemon

• 1 teaspoon cinnamon For the flaxseed marzipan:

• 90g coconut oil• 90g honey• 150g ground/milled flaxseed (linseed)