Individual simnel cakes

These are perfect to give as gifts and keep well in the cake tin, too. You can also decorate them with tiny marzipan balls, if you like.

MAKES 6 PREP 30min COOK 40min

• Sunflower oil, for brushing the tins

• 150g (5oz) unsalted butter, softened

• 150g (5oz) light muscovado sugar

• 3 medium eggs, beaten

• 125g (4oz) self-raising flour

• 25g (1oz) ground almonds

• 1tsp mixed spice

• ½tsp ground cinnamon

• 300g (11oz) luxury mixed dried fruits

• Zest of 1 orange and 1tbsp orange juice FOR THE DECORATION

• 2tbsp apricot jam or glaze

• Icing sugar, to dust

• 150g (5oz) marzipan

• 1 egg white

• Yellow primulas

• 2tbsp caster sugar YOU WILL NEED 6 x 200g baked bean tins (not ring-pull tins), washed, dried, oiled, and the bases and sides lined with baking parchment; 1.5m (60in) each, green and yellow rickrack

1 Preheat the oven to 170°C (150°C fan) mark 3. Beat the butter and sugar until light and pale in colour. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.

2 Stir in the rest of the flour, almonds, spices, dried fruit and orange zest and juice; mix together. Divide between the 6 tins (it’s a good idea to weigh them so they’re all the same weight when filled) and smooth the tops level.

3 Bake for 40-45min, until a skewer comes out cleanly. Leave in the tins for 10min, then turn out and allow to cool.

4 Brush cake tops with jam. Dust work surface with icing sugar; roll out the marzipan. Cut 6 circles the same size as the cake tops. Press the marzipan on top of the cakes; wrap with rickrack.

5 To decorate with primulas, whisk the egg white well with a fork, then paint the flowers very lightly with egg white. Sprinkle with caster sugar. Leave to dry for a few hours before placing on top of the cakes.