Mince­meat crum­ble cake

The Sunday Telegraph - Stella - - GOOD TASTE -

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

100g mince­meat

60g mar­malade

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.

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