An absolutely yummy Christmas treat. I made this cake using the leftover mincemeat I had from making mince pies. It’s delicious served warm with softly whipped cream or ice cream for as dessert or a cheeky mid day snack!
Ballymaloe Mincemeat Crumble Tart
4 ozs (110g) self-raising flour
3 ozs (75g) chilled butter, diced
3 ozs (75g) castor sugar
1 oz (25g) flaked almonds
6 ozs (175g) self-raising flour
4 ozs (110g) softened butter
4 ozs (110g) soft brown sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1lb (560g) Mincemeat
8 1/2 inch (21.5cm) spring form tin
Pre-heat the oven to 180°C
Butter the tin with melted butter.
Next make the crumble topping.
Put the flour and castor sugar into a bowl. Rub in the diced butter until the mixture resembles coarse crumbs. Stir in the almonds. Keep aside.
To make the cake.
Cream the soft butter in a bowl. Add the soft brown sugar and continue to beat until light and fluffy. Beat in the eggs one by one, add the vanilla extract and stir in the sieved flour and milk.
Spoon the mixture into the greased tin. Spread the mincemeat over the batter. Sprinkle the crumble over the mincemeat. Bake for 45-50 minutes. Remove the sides and dredge the cake with icing sugar.