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British simnel cakes

  • 0:30 Prep
  • 0:35 Cook
  • Makes 12
  • Advanced


  • 125g butter, chopped, room temperature
  • 1/2 cup brown sugar
  • 1 tablespoon golden syrup
  • 1 egg, plus 1 egg-yolk extra
  • 1/4 cup orange juice
  • 2 cups self-raising flour
  • 1 teaspoon mixed spice
  • 2 1/3 cups mixed dried fruit
  • 2 tablespoons apricot jam, warmed
  • 2 2/3 cups icing sugar mixture, sifted
  • 3/4 cup almond meal
  • 2 tablespoons brandy
  • 1 egg yolk
  • 1 tablespoon lemon juice


  • 12-hole muffin pan


  • 1
    Preheat oven to 180C (160C fan-forced). Grease a 12-hole muffin pan. Line bases and sides with baking paper.
  • 2
    For the icing, combine all ingredients. Turn onto clean surface and knead gently. Wrap in plastic wrap. Set aside.
  • 3
    Beat butter, sugar and syrup together until pale and creamy. Add egg, yolk and juice. Beat well. Sift flour and spice together and fold through mixture with fruit.
  • 4
    Spoon into muffin pan recesses until half full. Smooth top. Roll out 1/3 of icing on a surface dusted with icing sugar, until 3mm thick.
  • 5
    Using a 6cm cutter, cut 12 circles from icing. Place on fruit mixture in recesses. Cover circles with remaining fruit mixture.
  • 6
    Bake for 10 minutes. Reduce oven to 150C. Bake for a further 15-20 minutes, until cooked when tested. Cool in pan.
  • 7
    Turn cakes onto a clean surface. Brush tops with warm jam. Roll out remaining icing until 3mm thick. Using a 7cm cutter, cut out another 12 circles. Place on top of cakes and smooth with the palm of your hand.
  • 8
    Roll remaining icing mixture into balls. Arrange on top of cakes. Decorate with ribbon.

Source: taste.com.au


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