We had a jar of mincemeat in the cupboard left over from Christmas and I decided to try out some recipes which could use it up without being too christmassy. So here is the first recipe I tried, a mince meat loaf cake. This recipe uses the same recipe as the lemon drizzle cake in this previous blog post, but alternatively you insert mincemeat into the centre of the cake and decorate with flaked almonds rather that making a drizzle.
It’s a great tea time loaf, lovely with a cuppa and a chat with family and friends.
1 litre loaf tin or 18cm round tin or 15cm square tin
hand held mixer/ standing cake mixer or wooden spoon and elbow grease
oven pre-warmed to 180 degrees
wire rack for cooling
175g self raising flour sifted
1 tsp baking powder
175g caster sugar
3-4 tablespoons of mincemeat
175g unsalted butter at room temperature and cut into cubes
Zest of 1 lemon
flaked almonds (around 1 handful)
Preheat the oven to 180 degrees or gas mark 4.
Combine the sifted flour and baking powder then add the caster sugar, butter, lemon zest and the three eggs. Beat together using your mixer of choice until your mixture is thick and doesn’t contain any lumps.
Spoon half the mixture into the prepared tin then spread a generous layer of mincemeat over the mixture. Spoon the second half of the mixture over the mincemeat making sure that no mincemeat is exposed and smooth over the top with a spatula or the back of a spoon. Sprinkle the top with flaked almonds.
Bake in the oven for 40-45 mins or until a skewer inserted in the centre comes out clean. Leave it to cool in the tin for about 10 minutes and then turn out onto a wire wrack to cool down and enjoy!