Having made the Christmas cake yesterday, I was all set to make some mincemeat.
I started by blitzing an orange and a lemon in the food processor, and then pulled opened the baking cupboard to get at all the other ingredients (they’re all kept in a pull out cupboard). And there, on the top shelf, was a huge jar of mincemeat from last year. And we don’t eat much …
So, what to do with a pair of marmalised citrus fruit? Make a cake!
100g butter or marge
120g granulated sugar
140g desiccated coconut
100g plain flour
1.5 tsp baking powder
100ml natural yoghurt
Whizz the citrus fruit first – cut it into chunks, then hurl it in, peel, pith and all.
Then add the other ingredients and whizz some more.
Decant into a 2lb loaf tin (either well greased, or use a liner), bake for about 45 minutes at 180C. I suggest you use the fan setting, rather than the grill – it works better 🙂
Dear Reader, I have a confession to make. I had to throw out an orange. Oh, the shame. We’re not very good with fruit – we buy it, and then we don’t eat it, so this orange had languished in the bowl for quite a while, and had gone mouldy. It was accompanied by a companion orange which had not yet succumbed, and turned out to be really quite dry, still … as we were out of cake, I did a quick Google, and adapted a recipe I found, thus:
2 tsp bicarbonate of soda dissolved in 180ml water
125g butter, softened (I used baking marg)
180g granulated sugar
1 tsp vanilla extract
250g plain flour
¼ tsp salt
85g dark chocolate, chopped
(The recipe called for 200g chocolate, which would have been overpowering, I think).
Preheat the oven to 180°C / fan 160°C / gas mark 4.
Dissolve the bicarbonate of soda in the water and set to one side. Cream together the butter and sugar until light and fluffy. Add the eggs and vanilla and beat well, then add flour and salt.
Roughly chop the whole orange into chunks by hand and then blitz in a food processor, skin and all. Add this to the cake batter along with the water and bicarbonate of soda, and stir.
Add the chocolate and stir through gentlye. Pour the mixture into your prepared tin (I used a 2lb loaf tin with a liner, and as always, blessed whoever made these available for sale, otherwise grease and flour) )and bake about an hour until a skewer comes out clean when inserted. The recipe I adapted said 40-45 minutes, but that wasn’t nearly long enough, but check and check.