I’ve been desperate to do some Christmas baking, but haven’t found much time with Christmas prep and having a 3 year old a new born baby! So this week while Emily was at nursery I made some time to try a few new Christmas recipes. This one looked nice and easy and perfect as a Christmas pressie for Emily’s hard working nursery staff along with a few other goodies. And of course a few slices for us too! Click
The recipe can be found here and is also below, it’s from Sainsbury’s magazine, they always seem to have really good Christmas baking recipes and this one is another delicious recipe!
For the topping
150g plain flour
150g demerara sugar
a pinch of grated nutmeg
50g soft butter, in pieces
150g golden marzipan
100g pecans
150g cranberries
For the cake
200g ground pecans
200g soft butter, plus a little extra for greasing
150g caster sugar
4 large eggs, lightly beaten
50g plain flour
4 tbsp mincemeat
Preheat the oven to 180°C, fan 160°C, gas 4. For the topping, mix the flour, sugar and
nutmeg in a bowl, then rub in the butter and mix again – it will be a crumbly mix. You
can also do this in a food mixer.
For the cake, whiz the pecans in a food mixer or blender to a fine powder, then, in a
bowl, whisk together with all the ingredients, except the mincemeat, until combined.
Spread the cake mix into a lightly buttered and lined 20cm x 30cm baking tin that’s
4cm deep.
Blob the mincemeat on top of the cake mix and gently spread it out.
To finish the topping, dice the marzipan and chop the pecans. Add these and the
cranberries to the bowl with the topping mix and stir; scatter over the mincemeat.
Bake for 40-45 minutes or until risen and lightly golden. Cool in the tin before slicing
into 24 squares.
Gloverly Cupcakes 
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