150g unsalted butter, softened, plus extra for greasing
100g light muscovado sugar
1 tbsp golden syrup
1 tbsp treacle
2 large eggs, beaten
150g self-raising flour
11⁄2 tsp mixed spice
Pinch of salt
1-2 tbsp milk
2 tbsp apricot jam, warmed and sieved
Icing sugar for dusting
150g natural coloured marzipan
150g ready-to-roll royal icing
For the Cakes
Preheat your oven to 170°C/325°F/Gas mark 3
Place the currants, sultanas, candied peel and cherries into a small saucepan, add the orange zest and juice and heat gently for one minute until the juice is hot but not boiling. Remove from the heat and cool to allow the fruit to plump up.
Using an electric mixer, cream together the butter, sugar, golden syrup and treacle until pale and light, this will take about 3-4 minutes. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time.
Fold in the flour, mixed spice and salt using a rubber spatula or large metal spoon. Add the fruit mixture and milk and stir to thoroughly combine.
Divide the cake batter between the Mini Sandwich Pan and bake just below the middle of the oven for about 25 minutes or until well risen, golden brown and a skewer inserted into the middle of the cakes comes out clean.
Leave the cakes to rest in the tins for 2-3 minutes and then carefully turn out onto a wire cooking rack and leave until completely cold.
Brush the top of each cake with the apricot jam. Lightly dust the work surface with icing sugar and roll out the marzipan until it’s the thickness of a pound coin. Stamp out 12 discs approximately 5.5cm Dia. using a fluted round cookie cutter.
Lay one marzipan disc on top of each cake. Brush the marzipan lightly with a little more apricot jam. Clean work surface and dust again with icing sugar, the roll out the royal icing until it is the thickness of a pound coin. Using the same cutter, stamp out 12 discs and lay one on top of each marzipan-covered cake and press gently together.
Decorate with Sugar Paste Primroses (below) or mini chocolate eggs.
100g white gum paste (or ready-to-roll white icing)
Yellow food colouring paste
2 tbsp icing sugar, plus extra for dusting
Tint half of the gum paste with the food colouring. Keep the remaining white paste tightly covered with cling film until needed.
Lightly dust the work surface with icing sugar and roll out the yellow gum paste as thinly as possible – around 1mm.
Using the Flower Blossom Cutters, stamp out primroses in assorted sizes and arrange on crumpled baking parchment. Repeat with the white gum paste. Leave the flowers until dry and firm, this will take at least 2 hours.
Make up a tiny amount of icing by mixing the icing sugar with a drop of water until thick enough to pipe. Tint half of this yellow and leave the remainder white.
Pipe a small white dot in the middle of each yellow flower and a small yellow dot in the middle of each white flower.
Arrange the 3 or 4 primroses on top of each mini cake.
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