Pear mincemeat and marzipan cake

RECIPE

Everyone loves the smell of home bakin at

Christmas time whether it’s a traditional fruit cake or this easy pear cake that is

by the crea . Fold in the our, a pinch of salt and

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!

Serves 10.

Ingredients 250g/9oz unsalted butter, softened 150g/5oz golden caster sugar 225 white marzipan, softened 3 large eggs, beaten 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 Delicious served warm.

Line a baking dish, size 30x20cm (12inx8in) with baking parchment.

Pear mincemeat and marzipan cake

Method Preheat the oven to 180c/fan160/gas 4. 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 top. Fill the cavities with the mincemeat and bake for an initial 205 minutes.

Meanwhile melt the reserved butter and sugar in a pan and stir in the almonds. Spoon over the part baked cake and return to the oven for a further 1015 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.

g/ o blanched slivered al onds (or aked)

by Judy Barden Next month: Roasted Sweet potato and Carrot Soup

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