Mince Pie Savarin Cake
I just โค๏ธ mince pies & I will be making my fair share of them in the coming weeks. But I fancied something different today, so here is my โ๐๐พ๐๐ธ๐ ๐ซ๐พ๐ ๐ฎ๐ถ๐๐ถ๐๐พ๐ ๐๐ถ๐๐โ which I have to say smells absolutely divine.
Not only does it have mincemeat (a mixture of fruit, spices & sugar), but I also added orange zest, mixed spice, cranberries & flaked almonds. I used shop bought mincemeat but if you have homemade it will also be perfect for this recipe.
Itโs an utterly delicious & oh-so-Christmassy cake that also happens to be vegan.
Just because my cake is totally vegan doesnโt mean it wasnโt moist and light because it absolutely was. Itโs such a simple cake to make as you just mix all the ingredients in a bowl, no whisking required at all. I baked my in a savarin tin but a ring tin will also work equally well.
I topped it with a candied orange icing glaze & a scattering of orange zest.
It really does smell like Christmas.
Mangia, mangia! ๐ฉ๐ปโ๐ณ
Mince pie savarin cake recipe:
250g plain flour - sifted
150ml almond milk (or similar) with 1 tsp white wine vinegar
125ml veg oil
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp mixed spice
150g soft brown sugar
Zest of 1 orange
ยฝ jar mincemeat or homemade mincemeat (200g)
50g flaked almonds
50g dried cranberries
Icing
75g icing sugar - sifted
Zest from 2 oranges
2-3 tbsps orange juice
Serves 8-10
1. Preheat oven to 160ยฐC Fan or equivalent. Spray or bush oil into the inside of a 9-inch ring/savarin tin. Note even if your tin is non-stick donโt miss this step.
2. In a large bowl mix together the sifted flour, baking powder, bicarb, orange zest, mixed spice and sugar. Add the oil, milk and stir, finally adding the mincemeat, cranberries and flaked almonds making sure itโs well combined.
3. Pour mixture into your tin and bake for about 35-40 minutes or until a skewer comes out clean.
4. After a few minutes remove the cake from the tin and turn onto a wire rack.
5. For the icing - put the icing sugar & 2 tbsps of orange juice to start off with into a bowl and mix until smooth - add more orange juice if you want runnier icing.
6. When the cake is completely cooled drizzle the icing on top and scatter over the orange zest.
7. The cake will keep for 3-4 days in an airtight container.
