Bakewell Cake with Mincemeat

I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again.  This week I used more or less the same ingredients of the tart filling and with the addition of my homemade mincemeat and made a Bakewell Cake. I reduced the sugar and fat content but still left enough to give that rounded taste.

Apple Bakewell Cake

Apple Bakewell Cake

You will need:

200g ricotta
35g butter, melted (just)
250g self raising flour
1/2 teaspoon bicarbonate of soda
100g ground almonds
50g finely chopped almonds
grated zest of half a lemon
juice of half a lemon
a pinch of freshly ground nutmeg
a little bit of vanilla
1 tablespoon apple vinegar
Enough water added a little at a time until you achieve dropping consistency
4 eggs

For the surface
9 x 1/2 teaspoons mincemeat
35g flaked almonds
1 spoon warm honey to brush the surface after baking

Use a non stick baking spray to make a film over a loose bottomed cake mould. I used a square 18 cm loose bottomed tart dish here.

Melt the butter. Remove from the heat. Mix the lemon juice and zest. Add the vanilla and stir.

Beat the eggs. Add the ricotta and use a spoon to mix until the mixture is consistent. I used sheep’s ricotta that is so creamy and mild and stirring it in is enough. If you use a ricotta with a more compact consistency mash it beforehand. Add the apple organic vinegar stir and leave aside.

Sift the flour and bicarbonate of soda into a large mixing bowl. Add the ground almonds and the nutmeg. Make a well in the middle and add the butter mix. Stir and fold in the ricotta mix.

Pour the batter into the prepared dish. Put 9 teaspoons (over an 18cm square dish) of home made jam on the surface spread evenly over the surface. Sprinkle the flaked almonds around the apple jam and bake in a preheated oven for 30 minutes at 170C.
Before the cake cools down brush with a thin film of honey.

My flour comes from St Georges Brand, flaked almonds from Good Earth, apple organic vinegar by Fiorentini, spices by Schwartz