Cranberry and Mincemeat Streudel Cake

Wanted to make something Christmassy for my neighbours bake this week, and  I found some fresh cranberries in my local supermarket. These and mincemeat would be great in a cake. I found this recipe in my folder - it's from a magazine, but not sure which one!

For the cake you need: 150g soft butter, 150g caster sugar, 1 tspn vanilla extract, 100g sr flour, 100g ground almonds, 4 tbspn milk, 200g mincemeat and 200g fresh cranberries.

For the streudel topping: 25g cold butter, 75g sr flour, 1 tspn cinnamon, 75g demerara sugar, 100g pine nuts or flaked almonds.

Icing sugar to dust

Preheat oven 180C/gas4                 Line 20cm springform baking tin with baking parchment, making sure that the paper comes above the sides of the tin.

Beat the sugar and butter till light and fluffy. Beat in the eggs, one at a time plus the vanilla.

Fold in the flour and ground almonds, then the milk and mix in. Add the mincemeat and cranberries and mix in gently.

Spoon the mixture into the tin and level the surface.

Make the streusel - rub the fat into the flour till breadcrumbs. Stir in the cinnamon and sugar.

Add the nuts and 2 tbspn water so that the topping starts to look like a crumble. If it's still very dry, add a tbspn more of water.

Scatter the crumble over the cake.

Bake for 1-11/4 hrs. Test after 1 hr, but mine took 1 hr 20 mins to bake.

Leave to cool completely in the tin then turn out onto a wire rack.

Dust with icing sugar.

Mincemeat is sweet, but the cranberries balance this . 
Sweet mincemeat, warm spices, cranberries - a lot of flavours, but they complement each other.



Chocamoka Cheesecake

Not sure if the problem is completely sorted, but at least I can post again!

Couldn't think of a good name for this cheesecake, but as it has chocolate and coffee in it I thought this name would do. It's my normal cheesecake, but with an added something. It's a rich cheesecake, just right for an occasion, so am going to make another for Boxing Day. It's for those who love dark chocolate and coffee. 

 You need a 23cm springform tin. Preheat oven to oven 160C/gas3 

 Make sure that the cream cheese and eggs are at room temperature. 

 Put 200g of chocolate digestive biscuits in a bag and crush with a rolling pin [or use a food processor]. Add 125g plus 2 tbspns of melted butter and 1/2 tspn almond essence and mix together. Press this firmly into the bottom of the tin. Put in the fridge to set. 

 In a bowl mix together 140g granulated sugar and 1 tspn of espresso or any other strong coffee granules [more if you want a strong coffee flavour]. Melt 250g of 70% dark chocolate and 125g of 50% dark chocolate [or milk if you prefer] in the microwave or over simmering water. In a mixer, or using a hand mixer, beat 4 x 250g packs of cream cheese [such as Philly] together till smooth.

 Carefully and slowly add the melted chocolate keeping the mixer on a low speed. Pour in the sugar mixture slowly and then 3 tbspn of double cream and mix till well blended. Again at a low speed, add 3 large eggs, one at a time and 1 tspn vanilla extract.

 Pour this batter over the crumb base in the tin and bake in the oven for about 40-50 mins.Take it out when the surface of the cheesecake looks dry, but it still has a bit of a wobble. Don't overbake it. Leave it to cool in a warmish place and leave it there for about an hour before moving to somewhere cooler to cool completely. When it's cool, leave it overnight in the fridge to set. 

Before you remove it from the tin, it's a good idea to run a thin spatula around the inside to loosen it. You can decorate the top with some chocolate curls made using a potato peeler. I used some milk chocolate - about 100g.



I'm sorry but seem to be unable to post any photos and my text goes haywire! This has all happened since I changed the look of my blog. I don't know how to rectify it! If I try and look at past posts, I get a muddled text and the photos are in words! Am ok with technology until something goes wrong. I hope business will soon return to normal!

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