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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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

569

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	569 kcal	(27 %)
Protein	6.96 g	(7 %)
Fat	23.02 g	(20 %)
Carbohydrates	87.49 g	(58 %)
Sugar added	43.47 g	(174 %)
Roughage	0.99 g	(3 %)

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more nutritional values

Vitamin A	72.38 mg	(9,048 %)
Vitamin D	0.67 μg	(3 %)
Vitamin E	1.85 mg	(15 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.25 mg	(23 %)
Niacin	1.24 mg	(10 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	40.01 μg	(13 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	0.69 μg	(2 %)
Vitamin B₁₂	0.43 μg	(14 %)
Vitamin C	17.37 mg	(18 %)
Potassium	159.35 mg	(4 %)
Calcium	105.26 mg	(11 %)
Magnesium	28.76 mg	(10 %)
Iron	1.66 mg	(11 %)
Iodine	20 μg	(10 %)
Zinc	0.71 mg	(9 %)
Saturated fatty acids	2.99 g
Cholesterol	64.84 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

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 steps

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

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

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

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.

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.

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

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