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Mincemeat squares with cranberry marzipan streusel topping


Makes: 24
timePrep time: 30 mins
timeTotal time:
Mincemeat squares with cranberry marzipan streusel topping
Photographed by Martin Poole

Mincemeat squares with cranberry marzipan streusel topping


Makes: 24
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
266Kcal
Fat
20gr
Saturates
7gr
Carbs
19gr
Sugars
13gr
Fibre
1gr
Protein
4gr
Salt
0.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

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

Step by step

Get ahead
You can make this up to 3 days ahead; store in an airtight tin. It freezes well.
  1. 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.
  2. 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.
  3. Blob the mincemeat on top of the cake mix and gently spread it out.
  4. 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.
  5. Bake for 40-45 minutes or until risen and lightly golden. Cool in the tin before slicing into 24 squares.

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