Flowery Individual Cakes

Name: Flowery Individual Cakes
Total time: 1 h
Yield: 12
Ingredients: 2.25 cups superfine caster sugar; 0.667 cup sunflower oil; 0.25 cup clear honey; 1 teaspoon vanilla extract; 0.333 cup cream cheese; 4 eggs; 1 cup Currants; 0.5 cup raisin; 1.333 cups All purpose flour; 2 teaspoons Baking powder; 2 teaspoons ground mixed spice; 2 cups Marzipan; 3 tablespoons Apricot Jam (warmed); Decor sugar bloom (and leaves)

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569

calories

Calories

My cookbook

easy

Difficulty

1 hr

Preparation

Nutritions

1 cake contains

Fat	23.02 g
Saturated Fat Acids	2.99 g
Protein	6.96 g
Roughage	0.99 g
Sugar added	43.47 g
Calorie	569

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	87.49
Cholesterol/mg	64.84
Vitamin A/mg	72.38
Vitamin D/μg	0.67
Vitamin E/mg	1.85
Vitamin B₁/mg	0.12
Vitamin B₂/mg	0.25
Niacin/mg	1.24
Vitamin B₆/mg	0.02
Folate/μg	40.01
Pantothenic acid/mg	0.14
Biotin/μg	0.69
Vitamin B₁₂/μg	0.43
Vitamin C/mg	17.37
Potassium/mg	159.35
Calcium/mg	105.26
Magnesium/mg	28.76
Iron/mg	1.66
Iodine/μg	20
Zinc/mg	0.71

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 12 cakes

For the cupcakes: 2 ¼ cups
superfine caster sugar; ⅔ cup
sunflower oil; ¼ cup
clear honey; 1 teaspoon
vanilla extract; 0.333 cup
cream cheese; 4
eggs; 1 cup
Currants; ½ cup
raisin; 1.333 cups
All purpose flour; 2 teaspoons
Baking powder; 2 teaspoons
ground mixed spice

To decorate: 2 cups
Marzipan; 3 tablespoons
Apricot Jam (warmed); Decor sugar bloom (and leaves)

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Preparation

Preparation steps

Step 1/7

For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12-hole muffin tin.

Step 2/7

Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until well mixed.

Step 3/7

Stir in the currants and raisins. Sift in the flour, baking powder and mixed spice and stir well.

Step 4/7

Spoon into the tins and bake for 25-30 minutes until firm and risen. Leave in the tins for 5 minutes then place on a wire rack to cool completely.

Step 5/7

To decorate: roll out the marzipan on a surface lightly dusted with icing sugar. Cut out rounds, the same diameter as the cakes, using a cookie cutter.

Step 6/7

Brush the cakes with the warmed jam and attach the marzipan rounds to the cakes.

Step 7/7

Attach the sugar flowers and leaves with a dab of jam.

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