Deliciously moist Mincemeat & Almond Cake which is perfect served as an afternoon treat or warm as a comforting dessert. How would you eat yours?
Heat the oven to 160ºC (fan assisted, 180°C non fan) and line a loose bottomed 8" cake tin
Mix the margarine and sugar until light and fluffy, at least 5 minutes
Add the eggs, ground almonds, flour and almond extract and mix together until combined
Add the orange zest and fold through
Spread half the mix into the tin and then add the mincemeat and spread out
Spread the rest of the cake mix on top of the mincemeat and scatter with flaked almonds. Bake for 45-50 minutes and check it's done by using a cocktail stick. If it comes out clean, the cake is done
Allow to cook in the tin for 30 minutes or so before turning out and leaving to cool completely on a wire rack
Keep in an airtight container for up to 4 days.
Nutritional information is given as a guide only and may vary.
Mincemeat & Almond Cake https://www.curlyscooking.co.uk/mincemeat-almond-cake/