By Lakeland (blog.lakeland.co.uk)By Lakeland (blog.lakeland.co.uk)16 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Mincemeat
traybake
CUTS INTO 48 SMALL PIECES
180g (6oz) butter
300g (10½oz) demerara sugar
grated zest of 1 orange
400g (14oz) mincemeat
1 tsp cinnamon
1 large free-range egg, beaten
350g (12oz) self-raising fl our
For the buttercream topping
200g (7oz) butter, softened
400g (14oz) icing sugar
1 tsp vanilla extract
100g (3½oz) white chocolate,
melted
To decorate and serve
white chocolate shavings
mixed nuts and fruit, chopped
1 Preheat the oven to 180°C/Gas
Mark 4.
2 Melt the butter and sugar in a large
saucepan over a low heat, stirring well
to ensure that the sugar dissolves.
3 Remove from the heat and allow to
cool slightly. Add the orange zest,
mincemeat, cinnamon and egg. Stir in
the flour and mix thoroughly.
4 Pour the mixture into a Mary Berry
Non-Stick Traybake tin and bake in the
centre of the oven for 50-60 minutes, or
until a skewer inserted into the centre
comes out slightly sticky. Allow to cool
in the tin.
5 To make the topping, place the
softened butter and half the icing sugar
in a bowl and beat until smooth. Add the
remaining icing sugar and mix until
smooth and creamy, then add the vanilla
extract and white chocolate and mix
well. Set aside until completely cooled.Classic
Christmas cakesMAKES 4 X 15CM (6IN) SQUARE CAKES
700g (1lb 6oz) currants
800g (1lb 7oz) sultanas
400g (14oz) raisins
200g (7oz) glacé cherries, quartered
200g (7oz) mixed peel
grated zest of 1 lemongrated zest of 2 oranges
200ml (7fl oz) brandy
650g (1lb 4oz) plain fl our
150g (5½oz) ground almonds
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp nutmeg, freshly grated
150g (5½oz) almonds, chopped
150g (5½oz) pecans, chopped
650g (1lb 4oz) butter450g (1lb) dark brown sugar
2 tsp almond essence
12 free-range eggs, lightly beaten
To decorate & serve
whole blanched almonds or pecans
glacé cherries or cranberries
apricot jam
300g (10½oz) marzipan
400g (14oz) Renshaw Ready-to-Use
Royal icing
icing sugar
crushed candy canes1 Combine the dried fruit, cherries,
mixed peel and zest in a large bowl. Add
the brandy and stir to mix well. Cover the
bowl with clingfilm and leave overnight.
2 Prepare a Silverwood Multi-Size
Foldaway Cake Tin for baking – place the
dividers in to make four 15cm (6in)
squares. Grease and line the sides and
bot tom of each cake compar tment with
a double layer of baking parchment, then
tie a double thickness of brown paper or
parchment around the outside of the tin.
3 Preheat the oven to 140°C/Gas Mark- In a bowl, combine the flour, ground
almonds, mixed spice, cinnamon and
grated nutmeg. Place the chopped
6 Top with the buttercream, then
decorate with white chocolate shavings
and chopped mixed nuts and fruit, if
desired. Portion into 48 using the guides
on the edges of the tin, then remove
ready for serving or gifting.