Cherry Bakewell Mini Simnel Cakes

Method

These rich, fruit-filled marzipan cakes combine sharp sour cherries, sweet apricot and cranberries with warming chai and cinnamon spice, balanced by soft almond notes. Finished with a golden marzipan topping, they are ideal for seasonal bakery ranges, counter displays or gift selections.

Ingredients

• 75g freeze-dried sour cherries (SCF0918A)

• 75g chopped apricot (SCN296A)

• 75g whole cranberries (SCN294A)

• 60ml amaretto (SCL166

• 125g unsalted butter, softened and cubed

• 125g soft light brown sugar

• 2 medium free-range eggs

• 125g self-raising flour

• 30g ground almonds (SCN266A)

• 6 drops chai spice flavour drops (SCF1272)

• 4 drops cinnamon spice drops (SCF1293)

• 500g almond marzipan (SCM390A)

• 2 tbsp cherry jam

• Q.S. Icing sugar

Method

1. Combine the freeze-dried sour cherries, chopped apricot and cranberries in a small bowl. Pour over the amaretto, cover and leave to soak for at least 1 hour, or overnight if time allows.

2. Preheat the oven to 170°C (150°C fan). Cream the butter and sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs and beat again until fully incorporated.

3. In a separate bowl, mix together the self-raising flour, ground almonds, chai spice drops and cinnamon spice drops. Add to the butter mixture and beat until smooth.

4. Fold in the soaked fruits along with any remaining liquid, then set the mixture aside.

5. Lightly dust the work surface with icing sugar. Roll out half of the marzipan to approximately the thickness of a £1 coin and cut out 12 discs using the smooth edge of a cutter.

6. Spoon half of the cake mixture evenly into a prepared 12-hole muffin tin and smooth the tops. Place a marzipan disc onto each cake, then divide the remaining cake mixture over the top and smooth again.

7. Bake for 35–40 minutes, or until golden and cooked through. Allow the cakes to cool completely before removing from the tin.

8. Roll out the remaining marzipan to the same thickness and cut out 12 discs, using a fluted cutter if desired. Gently warm the cherry jam and brush over the top of each cake, then place a marzipan disc on top.

9. Roll small balls from the remaining marzipan and place one in the centre of each cake.

10. Using a blowtorch, carefully torch the marzipan topping until lightly golden. Allow to cool before serving.

Why not try...

Violet Crystallised Flower Fragments for a vibrant pop of colour and delicate floral sweetness on top of the golden marzipan? Sprinkle lightly after torching to create an eye-catching finish that elevates presentation for seasonal displays, gift boxes or premium counter lines.