Christmas is my favourite time of year for food and all the delicious things we seem to only eat around this time. I am a HUGE fan of mince pies in all their forms but sometimes it’s good to mix things up and this mince pie cake is my alternative. I make it with gluten-free flour and dairy-free spread and vegan mincemeat so it is suitable for vegetarians and those with food allergies. (you can use butter and non-gluten free flour)
I base the recipe on my Victoria sponge cake recipe for the cake base and that works by measuring your eggs then basing your other ingredients weight on that.
You will need:
5 eggs weighed, with shells on then you base the weights of your flour, sugar and butter/spread on the weight of those.
Gluten-free or normal self-raising flour
Dairy-free spread or butter
ground cinnamon and nutmeg 1/2 tsp each
An 8-inch springform tin, lined with baking paper or a reusable liner
Icing sugar to dust the cake with
1 500g jar of mincemeat (if you are catering for those who prefer not to eat animal products check the filling to make sure it is vegetarian
Sift the flour and spices into a bowl.
In another bowl beat your eggs, sugar, and butter together until they are light and fluffy.
Slowly add your flour to the beaten butter mix and mix it in well.
Pour half the batter into your baking tin, and smooth it over.
Add a layer of mincemeat on top, spread it smoothly, I allow for about 2cm thickness.
Spoon the rest of the cake mix over the mincemeat.
Bake in a preheated oven 180 degrees for 40-45 mins.
Allow to cool then remove carefully from the tin, and dust with icing sugar.
Eat a slice, before everyone else gets wind there is cake ready… 😉