RECIPE
Pear mincemeat and marzipan cake
E
veryone loves the smell of home bakin at Christmas time whether it’s a traditional fruit cake or this easy pear cake that is
teamed with traditional avours of mincemeat and mar ipan
erfect served warm with
custard as a pudding but equally lovely with a cup of tea
n oy!
Set aside 25g/10z of the butter and 2 teaspoons of the sugar. In a processor or kitchen aid blend the remaining butter sugar and marzipan until smooth. Beat in the eggs a little at a time followed the ground almonds. Spread the mixture into your prepared dish, place the pears, cavity side up, on
Ingredients 250g/9oz unsalted butter, softened 150g/5oz golden caster sugar
top. Fill the cavities with the mincemeat and bake for an initial 205 minutes. Meanwhile melt the reserved butter and sugar in
225 white marzipan, softened
a pan and stir in the almonds. Spoon over the part
3 large eggs, beaten
baked cake and return to the oven for a further 10-
3 tbsp double cream g/ o self raising our, sifted 50g/2oz ground almonds 4 large ripe pears, peeled and cored 6 tbsp shop bought luxury mincemeat or homemade g/ o blanched slivered al onds (or aked) Line a baking dish, size 30x20cm (12inx8in) with
38
Preheat the oven to 180c/fan160/gas 4.
by the crea . Fold in the our, a pinch of salt and
Serves 10.
baking parchment.
Method
15 minutes. You want the almonds to go golden brown. If you need to protect the top just lay a loose piece of foil over and check the cake with a skewer. When inserted in the middle it should come out clean. Delicious served warm.
by Judy Barden Next month: Roasted Sweet potato and Carrot Soup
www.oraclepublications.co.uk
December 2020
