Mini Simnel cakes
- 115g butter, softened
- 115g caster sugar, plus extra for rolling out
- 2 large free-range eggs
- 125g Asda self-raising flour
- 225g Asda Mixed Dried Fruit
- 75g glacé cherries, quartered
- 500g pack Asda Golden Marzipan
- 4 tbsp no bits apricot jam
- Cocoa powder, for dusting
Pre-heat the oven to 150C/130C Fan/Gas 2. Line the base and sides of each baked bean tin with 2 layers of non-stick baking paper.
Beat the butter and sugar together until creamy. Add one egg and beat until well mixed. Add the other egg with 1 tbsp flour and beat again. Stir in the rest of the four and all the fruit.
Sprinkle a little caster sugar on a work surface and roll out 4 rounds of marzipan, about 5mm thick (the same size as the tins). Divide half the cake mixture between the tins and level the tops. Put the marzipan rounds on top and cover with the rest of the cake mixture.
Bake for 1 hour and 5 minutes or until a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes in the tins, then remove and finish cooling on a wire rack.
Trim the cakes with a sharp knife to make the tops flat. Cut 4 more marzipan rounds to fit the top of the cakes. Heat the jam and brush on the top of the cakes. Cover with marzipan.
Make 44 mini balls with the remaining marzipan. Put 11 balls round the edge of each cake, using the jam to stick them in place. Dust with cocoa powder.