Mini Simnel Cakes (Gluten Free)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24 cupcakes
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Calories
210 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
British
Mini Simnel Cakes (Gluten Free)
Description
The recipe uses softened butter and light soft brown sugar creamed together before incorporating eggs. Gluten-free self-raising flour is folded in along with cinnamon, ground almonds, dried mixed fruit, and orange juice and zest to create a rich batter. The dried fruit adds bursts of sweetness and chewiness while the cinnamon and orange provide warm spice and brightness.
Small cupcake cases are filled with batter, each topped with a marzipan ball and covered again lightly with batter. Baking produces golden mini cakes with a moist crumb and a sweet almond marzipan core. They are suitable for those avoiding gluten and deliver a traditional simnel cake flavor in a single-serving size.
These cakes can be enjoyed warm or cooled and are a fitting treat for occasions where smaller portions are desirable.
Ingredients
- 200 g butter softened
- 200 g light soft brown sugar
- 4 egg
- 200 g gluten-free self-raising flour I used Free From Fairy
- 2 teaspoons cinnamon
- 75 g ground almonds
- 250 g dried mixed fruit I used Tesco, with peel
- orange juice and zest of 1
- 120 g marzipan rolled into 24 little balls
Instructions
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Beat the sugar and butter together.
- Add the eggs one at a time and stir to combine.
- Fold in the flour gently, then add the cinnamon, almonds, dried mixed fruit, orange juice and zest and stir to mix everything together, ensuring the dried mixed fruit is well distributed.
- Place cupcake cases in a cupcake tray and put 1 tablespoon of mixture in each case. Roll the marzipan into 24 roughly equal balls and place one in each cupcake case.
- Cover the marzipan balls with 1 teaspoon of the remaining cake mixture.
- Place in your preheated oven for 15 minutes, or until golden on top.
- Remove from the oven and, when cool enough to touch, transfer to a wire rack to cool completely – or eat whilst warm!
Notes
- Butter can be substituted with dairy-free spread to make the cakes dairy-free as well.
- Nutrition information is approximate and provided only as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 84mg | 4% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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