Mini Simnel Cake Bites
Ingredients:
175g Stork hard margarine, softened
175g light brown sugar
3 large eggs
zest of one lemon
200g gluten-free plain flour
1/2 tsp Xanthan gum
1 tsp gluten-free baking powder
50g ground almonds
1 tsp mixed spice
300g mixed dried fruit (sultanas, currants etc)
50g blanched almonds, chopped
500g block of marzipan (yellow or white)
2 tbsp apricot jam, warmed
Instructions:
Preheat the oven to 130C fan / 150C and prepare your 20cm loose bottom square cake tin with non-stick baking paper on the base and the sides.
In a large bowl cream together the softened butter and sugar until combined and slightly lighter in colour and texture. Add the eggs one at a time, briefly mixing between each as well as adding in the lemon zest. Add the flour, Xanthan gum, baking powder, mixed spice and ground almonds and mix once more to combine. Carefully fold in the mixed dried fruit and chopped blanched almonds. Ensure everything is evenly dispersed.
With half of the marzipan, roll it into a 20cm square shape. Put the other half of the marzipan to one side for now.
Spoon half of your cake mixture into the prepared tin and then place your square of marzipan on top, followed by the remaining cake mixture. Spread it out so its even and then bake in the oven for 1 hour 45 – 2 hours until a skewer comes out clean, the cake is risen and a lovely golden colour.
Once baked, leave the cake to cool in the tin for around 30 minutes before removing it, moving to cooling rack and allowing to fully cool.
Once cooled, if the cake has a slight dome, carefully level if off with a knife before inverting it onto a chopping board so the top is really flat. Using a circular cookie cutter, cut out circles to make bite-sized cakes.
Roll out the other half of the marzipan, and using the same cookie cutter, cut out as many circles as you have cakes (rolling the left over bits as necessary). Roll the left over marzipan into as many balls as you have cakes. Brush the warmed apricot jam over the top of the bite-sized cakes then lay your marzipan circles on top. Brush a tiny amount of the apricot jam on the bottom of each ball of marzipan and stick them on the centre of each cake. Enjoy!