Wednesday, 22 January 2014
A perfect way to use up leftover mincemeat from Christmas, giving you a lovely dark and fruity cake with baked crumble topping. It's delicious and easy to make - and falls into that stress free 'all-in-one-bowl' category of baking.
175g self raising flour (sifted)
150g light brown sugar
100g unsalted butter, softened
200g mincemeat (I used my homemade)
2 eggs, beaten
zest of 1 orange
For the topping:
50g light muscovado sugar
50g flaked almonds
1 tbsp plain flour
25g butter, cubed
Heat the oven to 180°C (gas mark 4). Grease and line the base of a 20cm (8in) cake tin. Place the cake ingredients into a large bowl and beat with a wooden spoon until combined. Spoon into the prepared cake tin and bake for 30 minutes.
Meanwhile, combine topping ingredients in a bowl. Carefully remove the cake from the oven and gently spoon over the topping (don't go all the way to the edges) and take extra care to make sure it doesn't sink into the cake.
Return the cake to the oven and bake for a further 40-50 minutes, or until a skewer inserted in the middle comes out clean.
Cover loosely with foil or baking parchment for the last 10 minutes to prevent it colouring too much.
Leave in the tin for about 15 minutes before cooling completely on a wire rack.