Simnel cakes have been associated with Easter since medieval times.There is a popular legend that they were named after Lambert Simnel, who was once pretender to the throne of England, but there are many references to them before his time. At one stage, they were served for the middle Sunday of Lent, when fasting was relaxed for that one day.

They make great presents if you are visiting over Easter, and they are also ideal for children learning to bake. These super cute mini Simnel cupcakes use natural marzipan which needs to be coarsely grated. If you don’t like marzipan you can use melted chocolate.

The flourless rum ‘n’ raising cake is always a big hit. It’s light and as it has no flour it’s ideal for people who cannot eat gluten. It improves with keeping and can be served for up to two days. You could also bake it in small ramekins using the same recipe. I like it with a mixed berry compote during the summer months. Or you could add flavour with some zest of orange.

Happy cooking.

Easter Simnel cupcakes

Makes 24

Ingredients:

  • 250g (9oz) of butter, cubed
  • 175g (6oz) of golden caster sugar
  • 5 eggs, beaten
  • 250g (9oz) of self-raising flour, extra 2 tbsp
  • 1 tsp of baking powder
  • Finely grated rind of 1 orange
  • 2 tbsp of orange juice
  • 200g of glace cherries, halved
  • 250g (9oz) of natural marzipan, grated
  • ½ tsp of almond extract
  • To decorate:

  • 100g (4oz) of icing sugar, sifted
  • 72 marshmallows
  • Method:

  • 1. Preheat the oven to 180°C (350°F, gas mark four). Put 24 cupcake cases into cupcake tins. Beat together the butter and sugar in a bowl, using electric beaters or a tabletop mixer, until light and fluffy. Add the eggs, the 250g of flour, baking powder, orange rind and juice, and beat well until thick and creamy.
  • 2. Toss the cherries in the extra two tablespoons of flour and add into the cupcake mixture along with the grated marzipan and almond extract. Spoon into the cupcake cases and bake for 20-25 minutes until well risen and golden. Leave to cool in the tin for 10 minutes and then place on a wire rack to cool completely.
  • 3. To make the icing, mix the icing sugar in a small bowl with one tablespoon of water to make a loose but not too runny icing. Ice the tops of the cupcakes and top each one with about three marshmallows each.
  • FLOURLESS rum ‘n’ raisin cake

    Serves four to six

    Ingredients:

  • 25g (1oz) of raisins
  • 150ml (1/4 pint) of dark rum
  • 200g (7oz) of plain chocolate, broken into squares (minimum 70% cocoa solids)
  • 200g (7oz) of butter
  • 4 eggs, separated
  • 200g (7oz) of caster sugar
  • 1 tbsp of sifted drinking chocolate
  • 600ml (1 pint) of cream
  • 2 chocolate Flakes, finely chopped
  • Method:

  • 1. Place the raisins in a bowl with the rum and set aside for at least four hours (overnight is even better).
  • 2. Preheat the oven to 180°C (350°F, gas mark four). Line the bottom of a 23cm (9in) springform cake tin with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of simmering water or use the microwave. Then melt the butter. Leave both to cool a little.
  • 3. Beat the egg yolks in a separate bowl with half of the sugar, until pale and fluffy. Beat in the melted chocolate, followed by the butter. Drain the excess rum from the raisins and reserve, then stir the raisins into the mixture.
  • 4. Beat the egg whites in a large bowl until soft peaks form, then beat in a couple of tablespoons of the sugar until just combined. Fold in the remaining sugar until the meringue is thick and glossy. Then fold in the drinking chocolate until well combined.
  • 5. Loosen the chocolate and raisin mixture with a couple of tablespoons of flavoured meringue and then gently fold in the remainder using a large metal spoon. Spoon into the lined cake tin and bake for 35-40 minutes, until well risen but still fudgy with a slight wobble in the centre. Leave to cool before removing the tin.
  • 6. Whip the cream in a bowl until soft peaks form and then fold in the flaked chocolate and reserved rum. Pile into a bowl and serve with the cake so your guests can help themselves.