Only a few hours left to go! The big celebration is nearly here. Merry Christmas everyone x
Unfortunately, we have a house full of sick people – coughs, colds and all the seasonal accompaniments! I swear it is nature’s cruel joke that we haven’t actually had a healthy Christmas in years. Oh well…….
If you are looking for something different to do with that seasonal mincemeat, this Apple, Cinnamon and Mincemeat Cake is a lovely alternative. Inspired by Alida over at My Little Italian Kitchen, who made a lovely apple cake a few weeks back, I have made my own take on it, de-glutenised of course. Make a big one to share, or perfect little individually portioned servings…..
My version combines the apples with mincemeat, almonds, brown sugar and a festive dose of cinnamon spice. Made also with yoghurt, it is beautifully moist, very fruity and each bite has an additional surprise from the Christmas preserve, which adds a richness and depth to the sponge to excite the tongue.
The moment the aroma of cinnamon and apple tang escapes from the oven and wafts around the kitchen, this cake raises your anticipation. Christmas must be close…..
Although you can use any mincemeat to make the cake, I used a home-made Extra Fruity Mincemeat with Pistachio & Calvados which contains an amazing combination of ingredients, including apricots, cherries, blueberries, cranberries, pistachios and more. Spread throughout the bake, every mouthful is uniquely textured and flavoured by the randomness of its distribution. I use the same delicious home-made mincemeat for my Christmas Mince Pies with Cinnamon Crumble Topping.
The cake stands proud by itself and would happily grace any tea time table. It needs no layering or fancy additions, but if you choose, it can share the plate with a dollop of softly whipped, chilled cream and an extra dusting of ground cinnamon. If you serve it warm and you want to enjoy it as more of a pudding, it tastes divine with a dousing of vanilla custard.
Add a little edible glitter with the final dusting of icing sugar for Extra Christmas sparkle.
I am entering this delicious cake into December’s Simple & in Season with Ren Behan. Not only is it stuffed full of seasonal apples, but it also shouts everything about Christmas with it’s warming ripples of mincemeat and seasonal nuttiness.
And also Cook, Blog, Share with Lucy over at Supergolden Bakes.
Have a fantastic Christmas and wonderful, safe and healthy New Year!
Apple, Cinnamon & Mincemeat Cake
- Base-line a 23 cm/9 inch round cake tin with baking paper. Pre-heat the oven to 180 C/350 F/Gas 4.
- Peel and core the apples and slice thinly. Set aside.
- Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda, and almonds, ensuring any lumps are completely broken down. Set aside.
- In a large bowl, whisk together the eggs and sugar until pale and thick.
- Add the melted butter, cinnamon, vanilla, milk and yoghurt and whisk until thoroughly combined.
- Add and fold in the mincemeat.
- Add and fold in the flour mix.
- Finally add the apples and fold until evenly combined. Be careful not to over-mix.
- Spoon into the baking tin and smooth the top.
- Bake for about 30 minutes until a skewer inserted into the centre comes out clean.
- Serve either warm or cold, dusted with icing sugar, an extra sprinkle of ground cinnamon and a twinkle of edible Christmas sparkle…..