Great British Bake Off winner Nadiya shares a brand-new bake that takes all the best festive flavours such as dried fruit and spice and puts them in a delicious, easy-slice cake
Prep:20 mins
Cuts into 16 squares
225g unsalted butter, plus extra for greasing225g light brown soft sugar4 medium eggs200g mincemeat, from a jarzest 1 orange200g plain flour2 tsp ground cinnamon1 tsp ground nutmeg200g white chocolate, plus extra for grating100g double cream
STEP 1Heat oven to 180C/160C fan/gas 4. Line and grease a 20cm square brownie tin. Beat the butter and sugar using an electric whisk for about 5 mins or until the mixture is light and fluffy. Gradually beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add the mincemeat and orange zest, and beat again for a few secs to combine.STEP 2Sift in the flour, cinnamon and nutmeg, and stir with a large metal spoon until completely mixed. Tip into the tin and smooth using the back of the spoon. Bake in the oven for 30-35 mins or until a skewer inserted into the centre comes out clean.STEP 3Meanwhile, make the white chocolate icing. Put the chocolate in a large bowl. Pour the cream into a small saucepan and bring to the boil. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted and it’s all combined, then set aside and leave to cool.STEP 4Leave the traybake to cool in the tin for 10 mins, then transfer to a wire rack. Once the cake is completely cool, spread the icing on top of the cake, then finely grate over the extra chocolate and cut into squares.
