Makes one large cake to cut into about 20 small pieces
150g butter
2 large eggs
225g caster sugar
Zest of a medium orange
225g self-raising flour
1.5 tsp. baking powder
1 standard jar of mincemeat (approx.340g)
30g flaked almonds – optional
Icing sugar for dusting
Preheat oven to 180c.
Lay a large (about 30cm x 30cm) piece of baking parchment over the top of a 20cm x 20cm square, cake tin. And set it aside.
Melt the butter in a pan over medium heat until it is just runny, then pour it into a large bowl.
Add the eggs, caster sugar and orange zest to the bowl and beat well into the butter until it is a smooth pale yellow mixture.
Mix in the flour and baking powder.
Spread two thirds of the mixture into the prepared cake tin (the baking parchment will sink into the tin with the mixture) and spoon the mincemeat evenly over the mixture.
Spread the remaining cake mixture over the top of the mincemeat – it will look a bit messy but don’t worry. Sprinkle the flaked almonds, if using, evenly over the top of the cake.
Bake in the preheated oven for 45 minutes by which time it should be firm to touch.
Allow the cake to cool and then use a small sieve to dust it with icing sugar before cutting it into squares.
