Almond & Mincemeat Christmas Sponge Cake
This Almond & Mincemeat Christmas Sponge Cake is like a cheat’s Christmas cake as it’s an easy cake to assemble last minute and is full of festive flavour. A lightly spiced almond sponge rings in the season with its secret ingredient – mincemeat. Drizzled to perfection with a quick tipsy Brandy Cream Icing.
Servings: 12 people
- 275 g caster sugar
- 200 g unsalted butter room temperature
- 6 eggs medium
- 2 teaspoons vanilla extract
- 180 g gluten-free plain flour
- 180 g ground almonds
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ teaspoons ground mixed spice
- 280 g mincemeat
Brandy Cream Icing
- 300 g icing sugar
- 3-4 tablespoons double cream
- 3-4 tablespoons brandy
Pre-heat the oven to 180°C/160°C fan/gas 4.
Line and grease a 9 inch round cake tin.
Cream the sugar with the butter on a slow to medium speed for about 6 minutes until light and fluffy.
Beat the eggs in one at a time, mixing well between additions.
Add the vanilla extract.
Whisk the flour with the almonds, baking powder and salt in a separate bowl then beat into the rest of the ingredients.
Stir in the mincemeat.
Pour the batter into the cake tin, smoothing out the surface then bake for 1 hour or until an inserted toothpick comes out clean.
Leave for about 5 minutes for the cake to settle then carefully remove from the tin and leave to cool on a wire rack before icing.
Brandy Cream Icing
Stir the icing sugar together with the double cream until smooth.
Stir in the brandy one tablespoon at a time until the icing has reached a thick dropping consistency.
Spoon over the top of the cake nudging it towards the edges so it drips down the sides.
- This recipe was made using a suet based mincemeat so there was a bit more fat in the mix. If you are using a non-suet mincemeat then increase the butter by 20g.
- You can use your favourite shop bought mincemeat or to make the cake really special - use homemade!
- This cake keeps well stored in an airtight container in a cool dark place for up to 3 days.
- The cake freezes very well. I’d recommend to freeze before you ice it if you are freezing the whole cake. Wrap up well in a double layer of cling film and then aluminium foil to avoid spoilage. Defrost overnight on the kitchen counter before unwrapping and icing.
Calories: 561kcal | Carbohydrates: 78g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 262mg | Potassium: 84mg | Fiber: 3g | Sugar: 64g | Vitamin A: 590IU | Calcium: 82mg | Iron: 1.5mg