Mini Simnel Cakes (with cranberries)

If you love the idea of Simnel cake but prefer a lighter, slightly less fruit-heavy version, these spelt mini simnel cakes are for you. They keep the traditional marzipan layer and warm spices but use spelt flour for a subtle nuttiness and cranberries for a hint of tartness. Plus, their smaller size makes them perfect for individual servings.

Whether you’re looking for an alternative Easter bake or just want to try something different, these little cakes are a delicious twist on a classic.

My mini Simnel cakes

I have to be honest, before making these spelt mini Simnel cakes, I had never even tasted one, let alone baked one. Every Easter, I’d see them pop up in my Pinterest feed. Their golden marzipan topping and traditional design making them instantly recognisable. I knew that at some point, I would try my hand at making one.

These mini fruit cakes are made with a touch of butter, spices, ground almonds, and cranberries, which are not a traditional ingredient (but work so well). Marzipan is the star of the show and has a hidden layer that is baked into the cake, with a lid that covers it once cooled. Each cake also has a marzipan ball, which is a nod to the tradition of including 11 balls on a full-sized cake.

The recipe yields four cakes, which are big enough to share.

Fruit laden cakes

When the time came, I decided to switch things up and make mini versions instead of the traditional large cake. The main reason? My kids. As I’ve mentioned before, they are all about Nutella and generally unimpressed by fruit in cakes. In this case, I have to admit, I kind of agree with them.

Fruit cakes can sometimes be a bit too heavy on the fruit for my taste (yes, I know that’s kind of the point, but still). When I make my simple, last-minute Christmas cake, I always reduce the amount of fruit, and it works well for me. The same goes for my spelt English tea cakes, where I also completely omitted the traditional peel. So, I took the same approach with these mini Simnel cakes, keeping the fruit level balanced while still honouring the essence of the classic recipe.

Simnel cakes: A little history

Simnel cake is a traditional Easter treat that dates back centuries in England. It’s rich in symbolism, particularly with its marzipan layer and decorations. Originally, Simnel cakes were given as gifts on Mothering Sunday, and over time, they became closely associated with Easter celebrations.

Traditionally, the cake features a layer of marzipan in the middle, as well as a marzipan topping, which is often lightly toasted to add colour and a subtle nutty flavour. One of the most distinctive features of Simnel cake is the eleven marzipan balls arranged on top, representing the apostles, minus Judas, who betrayed Jesus. Some bakers even add a twelfth ball to represent Jesus himself, adding another layer of meaning.

The cake itself is usually a rich fruitcake, flavoured with warming spices, and sometimes soaked in a little brandy or sherry to keep it moist. The combination of spiced fruit and sweet marzipan makes it a true festive indulgence.

If you’re interested in a deeper dive into the history of Simnel cake, including its evolution from Mothering Sunday to Easter traditions, I recommend checking out Love Food’s detailed post on the subject.

A twist on tradition

While the traditional ingredients for Simnel cake are well-established, I wanted to add my own spin. First, I used spelt flour, which lends a subtle nuttiness that pairs beautifully with the dried fruit. I also swapped out the typical mixed fruit or candied peel in favour of cranberries, which add a slightly tart contrast to the sweetness of the cake.

Another departure from tradition: many Simnel cakes are given a quick blast under the grill to lightly brown the marzipan topping. I chose to skip this step because I loved the look of the cakes as they were. Instead of the classic yellow marzipan, I opted for a paler variety, which I think complements the cakes beautifully.

This recipe yields four fairly large mini cakes – perfect for sharing (or keeping all to yourself). If you’d like more, simply double the recipe. I used ready-rolled marzipan for convenience, but you can easily roll out a block yourself or even make your own from scratch.

Making the mini cakes

The process is simple. Start by creaming the butter and sugar, then mix in the dry ingredients and fruit. A layer of marzipan is placed between two layers of batter, adding that signature almond flavour. Once baked to a deep golden brown, they are topped with more marzipan, a decorative ball, and a dusting of icing sugar.

For exact measurements and step-by-step instructions, see the full recipe below. These spelt mini Simnel cakes offer a fresh take on the classic Easter treat. They have all the warmth and depth of a traditional Simnel cake but with less fruit and a slight nuttiness from the spelt flour. Whether you’re a die-hard fruitcake lover or prefer a more subtle version, these little cakes are well worth a try.

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Spelt Mini Simnel Cakes (with cranberries)

Servings 4 cakes

Ingredients

• 65g (¼ cup + 1 tbsp) butter
• 60g (¼ cup + 1 tbsp) light brown sugar (I used Demerara)
• 1 egg (medium)
• 60g (¼ cup + 2 tbsp) spelt flour (see note 1)
• ½ tsp baking powder
• ⅛ tsp baking soda
• 10g (1 tbsp + 2 tsp) ground almonds
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp coriander powder
• 1 tbsp milk
• 50g (¼ cup + 1 tbsp) raisins (see note 2)
• 50g (¼ cup + 1 tbsp) cranberries (see note 2)
• icing / powdered sugar (to dust)
• 1 tbsp apricot jam (or use any you like)
• 200g (7 oz) marzipan (see note 3)

Instructions

• Pe-heat the oven to 170°C (350℉).
• I used ready-rolled marzipan, which was already thin. Using a cutter slightly smaller than my cupcake cases, I cut out four circles. I set the remaining marzipan aside.
• Prepare your muffin tins by greasing well, or use cake cases. A good tip: I used foil cases and they made it very easy to get the cakes out (they also don’t need greasing).
• Cream the butter and sugar together in a large bowl using an electric whisk or food processor. When it’s pale and fluffy, add the egg, then beat again until nice and smooth.
• Combine the flour, ground almonds, spices, baking powder and baking soda, then add to the egg mixture and on the lowest setting, mix just until everything has been incorporated.
• Add the milk and fold in the dried fruit.
• Spoon half the cake mixture equally among the 4 cupcake cases or muffin holes and then with a knife, smooth over the tops until they are fairly even (the mixture is very lumpy due to the fruit, so even it out the best you can).
• Press one of the prepared marzipan circles down into each one. Using the remaining batter, divide equally between the cupcakes, once more smoothing over until you are left with a fairly flat surface and no marzipan is visible.
• Bake in the centre of the oven for around 35 minutes. When ready, the cakes will be a deep brown and an inverted skewer will come out clean.
• Remove from the oven and let the cakes cool completely before carefully removing them from the tin or cases.
• In the meantime, cut out four more circles from the marzipan. Gently push up the edges to make a fluted look. Take the remaining marzipan and roll it into four balls.
• When cooled, warm the jam a little, and then brush over the top of each cake.
• Place the marzipan circles on top of the cakes, and place one ball on top of each cake.
• Lightly dust with icing sugar. Enjoy!

Notes

I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.

1. You can use all-purpose (plain) flour instead of spelt flour. Just do a straight swap.
2. I chose to use raisins and cranberries, but you could use any dried fruit you like.
3. I used shop-bought, ready rolled out marzipan for convenience, but you could make your own.