If your house is one thing like mine there at all times seems to be leftover mincemeat lurking at the back of the refrigerator or the cupboard after Christmas and this can be a wonderful means to use it in a delicious cake. Must you’re very lucky there will also be a cooking apple inside the veg drawer, although I dare say a couple of small dessert apples (my mum used to call them “eating apples”) would paintings merely as effectively.
The recipe comes from this information via Liz Herbert, without a doubt one in every of my favourite books for old fashioned, no nonsense muffins and recipes that at all times paintings.
This is very so much an frequently cake to move along with a cup of tea inside the afternoon, no frills or fancy icing and in fact as it says inside the information “beautifully wet and desires no icing”. It’s speedy and easy to make and excellent for when you’ve eaten all the Christmas cake and mince pies then again fancy a little bit of 1 factor no longer too fancy.
For yet another just right mincemeat cake recipe (without apples) see this recipe proper right here.
115g spreadable butter or baking spread
115g at ease delicate brown sugar
grated zest of one lemon
2 eggs, beaten
200g self raising flour
½ tsp baking powder
1 medium Bramley apple, peeled, cored and chopped into small chunks.
Preheat the oven to 180°C / 160° fan / gas mk 4. Butter and line the ground of a 20cm round cake tin.
Cream jointly the butter, sugar and lemon zest until fluffy. Steadily beat inside the eggs a little bit of at a time.
Sift the flour and baking powder into the bowl. Upload the mincemeat and apple and fold in.
Spoon the combo into the tin and level the best, then make a slight dip inside the middle. (This is helping to make the finished cake flat on high as an alternative of domed.)
Bake for 45 mins or until achieved. Cool inside the tin for 10 mins then transfer to a twine rack to finish cooling.
Cuts into 8-10 slices.