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Mincemeat, Clementine and Almond Cake

Mincemeat, Clementine and Almond Cake is a traditional British recipe for a Christmas cake that does not require maturing and which is made with mincemeat. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat, Clementine and Almond Cake.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

12

Rating: 4.5 star rating

Tags : Baking RecipesCake RecipesChristmas RecipesBritish Recipes

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Method:

Combine the sultanas in a small bowl with the brandy, stir together and set aside to macerate. Preheat the oven to 180°C (160°C fan/360°F/gas mark 4). Lightly grease and line the base and sides of a 20cm (8 in) square tin (loose-bottomed if possible).

In another small bowl, mash together 50g (1/4 cup) of the butter with 50g (1/4 cup) of the caster sugar and, using the back of a spoon, spread this mixture as evenly as you can over the base of the prepared tin.

Now, leaving the clementines unpeeled, use a sharp or serrated knife to slice all but 2 of them into rounds, discarding the end slices. You'll need 15-20 rounds altogether, depending on the size of the clementines. Set the clementine rounds on top of the sugary butter, overlapping them slightly so there aren't many gaps. Finely grate the zest of the remaining 2 clementines and squeeze the juice – set these aside.

Beat together the remaining 200g (1 cup) of butter with 100g (1/2 cup) of the caster sugar, the ground almonds, light soft brown sugar, eggs, mincemeat, baking powder, polenta, clementine zest and nutmeg until combined. Stir in the soaked sultanas (and any brandy left in the bowl), then spoon the mixture on top of the sliced clementines and smooth the top.

Transfer to your pre-heated oven and bake the cake for 60 to 70 minutes, covering the top with foil after 30 minutes to prevent it from over-browning. Remove the baked cake from the oven and allow to cool in the tin for 30 minutes or so before turning it upside down onto a board and allowing the cake and the base of the tin to drop. Leave to cool until it is barely warm, then carefully remove the base of the tin and the baking paper.

Heat the reserved clementine juice with the remaining 25g (1/8 cup) of caster sugar and boil it for a few minutes until syrupy. Brush this warm syrup on top of the cake, then leave the cake to cool completely before slicing and serving.

Find more classic Christmas recipes here.