Mini mincemeat cakes recipe
 Perfect for seasonal gifts, decorated with ribbon, marzipan and icing, or flaked almonds. Can be made up to two weeks ahead and kept in a cool place. 150g/5½oz baking margarine, straight from the fridge150g/5½oz caster sugar 175g/6oz self-raising flour 2 large free-range eggs 1 clementine, satsuma or small orange, zest only225g/8oz sultanas225g/8oz mincemeat 150g/5½oz baking margarine, straight from the fridge 150g/5½oz caster sugar 175g/6oz self-raising flour 2 large free-range eggs 1 clementine, satsuma or small orange, zest only 225g/8oz sultanas 225g/8oz mincemeat apricot jam, meltedmarzipanroyal icingedible silver balls apricot jam, melted marzipan royal icing edible silver balls Method Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper.Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake. Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper. Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper. Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake.