It’s Chriiiisssstmaaasss!!!! Or not yet, you choose 😉 This recipe is a lovely, simple way to make your own cake at christmas (or any time). Much as I would love to be, I will never be that person who makes a traditional christmas cake in advance so when I saw this recipe, I thought all my christmases had come at once! It is so, so simple and tasty, I can’t believe it AND Paul Hollywood loves it. I always have loads of jars of mincemeat because I bulk buy after christmas when prices come down so all I had to buy was marzipan. I had bought a battenburg tin in a mad moment, they’re not cheap! The first time I ever made a battenburg I improvised with tins I had and we ended up with a huge cake. My eldest was only about 5 at the time and his wee face when he saw a ginormous version of his favourite cake, I’ll never forget it 😂
As ever, enjoy and share your make and tips on the post.
- 125g Unsalted soft butter
- 125g Caster sugar
- 2 Large eggs
- 100g Self Raising Flour
- 50g Ground Almonds
- 1/2 tsp Almond extract
- 3 Tbsp Mincemeat
- 4 Tbsp Apricot Jam.
- 454g Block of Marzipan
- Icing sugar for rolling out marzipan
- Preheat the oven to 180 degrees centigrade (160 fan) and grease a battenburg tin (If you don’t have a battenburg tin, split the mix between 2 1lb loaf tins. You will need to cut each mix into two even sized oblongs when the cakes have cooled completely).
- Put the butter, sugar, eggs, flour, almonds and almond extract in the bowl of a stand mixer and mix until all the ingredients are fully incorporated.
- Put half the mixture into two of the compartments of the prepared tin and level.
- Add the mincemeat to the other half of the mixture and stir with a spatula. Put this mixture into the other two compartments and level.
- Bake for 25 minutes. Leave to cool completely before removing from the tin.
- Assemble the cakes into a chequerboard pattern sandwiching them together with the jam. Roll out the marzipan into a rectangle approx 20x 30cm. Brush the marzipan with the jam and put the cake in the middle. Wrap the marzipan round the cake tightly and seal the joint.
- Trim the ends to neaten and decorate with the off cuts of marzipan if desired. Sprinkle with sieved icing sugar.
Photo: M Campbell