Wednesday, 9 December 2015

Mincemeat & White Choc Traybake

This recipe is perfect if you like the flavours of mincemeat but can't quite eat a full mince pie. This is much more subtle in taste than a mince pie but is still very festively apt at this time of year.

The recipe is by this year's GBBO winner Nadiya and I was surprised to see it's made with plain flour and no rising agents. But I stuck with it. It does produce a slightly denser cake but with the mincemeat I think it worked well being a bit denser than I'm used to.

Give it a go and see what you think. I think this will feature next Christmas too for sure!

225g soft brown sugar
225g unsalted butter
4 eggs
200g mincemeat
Zest of one large orange
2 tsp cinnamon powder
2 tsp nutmeg powder
200g plain flour
100g white chocolate
100g double cream

Preheat the oven to 190/170c fan. Line and grease an 8" x 8" tin or a tin around this size you can find.

Cream the butter and sugar for 5 minutes until the mixture is light and fluffy. Add the eggs one by one until well incorporated. Add the mincemeat and orange zest and mix well.

Sift the flour, cinnamon and nutmeg and add to the wet mixture. Mix well with a wooden spoon until combined. Spoon into the tin and smooth out to level the top off.

Bake for 25 minutes or until the skewer comes out clean. While its cooling get on with the ganache.

Break the chocolate into a bowl. Boil the cream, add to the bowl of chocolate and stir until everything is well combined and the mixture is glossy. It will thicken on cooling then spread on top of the cooled cake.

Cut into slices and serve

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