Mincemeat crumble cake
Serves 8 265g butter, at room temperature, plus extra for greasing
400g apples (about 4 in total), peeled, halved, cored and cut into small chunks
75g dried cranberries finely grated zest and juice
of 1 orange
250g soft light-brown sugar 1 tsp ground ginger
¾ tsp ground cinnamon 5 large eggs, lightly beaten 200g self-raising flour 100g ground hazelnuts 35g hazelnuts, roughly chopped icing sugar, for dusting
For the crumble topping
35g plain flour
35g ground hazelnuts 35g cold butter, cut into pieces 35g caster or light-brown sugar Preheat the oven to 170C/160C fan*/gas mark 3½. Grease and line a 23cm springform cake tin. Heat 15g of the butter in a frying pan and sauté the apples until they’re softened on the outside, but not cooked all the way through (about 7 minutes). Put the cranberries in a small pan
with the orange juice and bring to the boil. Remove from the heat and allow to soak for 30 minutes.
To make the crumble, mix the flour with the nuts and rub in the butter until it looks like breadcrumbs. Rub in the sugar and set aside.
Stir the mincemeat and the marmalade into the soaked cranberries, which should have absorbed the orange juice.
In a stand mixer or using an electric hand whisk, beat the rest of the butter with the sugar until pale and fluffy. Add the spices and zest.
Gradually beat in the eggs, then fold in the flour and ground hazelnuts with a large spoon.
Spoon half of the batter into the tin. Follow with half of the apples, then half of the mincemeat to form a layer on top. Spoon on the rest of the batter, and finish with the remaining apples, then mincemeat.
Scatter over the crumble and bake for 90 minutes. If it the top looks to be getting too dark, cover with foil. When it’s ready, a skewer inserted into the cake will come out clean.
Once cool, slip off the springform ring and transfer the cake to a plate, carefully removing the paper and the base of the tin. Dust over icing sugar – I like to use a festive stencil.