Google Analytics Alternative Jo's Blue AGA: The Ultimate Christmas Traybake : expr:class='"loading" + data:blog.mobileClass'>

The Ultimate Christmas Traybake

This bake has all the flavours of Christmas without any of the stress, all wrapped up in one bake. The un-iced cake can be made up to 2 months ahead wrapped in parchment then foil and frozen. 
For the sponge
320g Stork/unsalted butter, softened
270g sugar
320g self-raising flour
5 eggs
150g chilled marzipan  grated 
200g sweet Mincemeat + 20g for topping 

For the topping
50g butter
75g plain flour
1 Clementine
20g demerara sugar
A handful of toasted flaked almonds
A Handful of chopped pecans
7 Glace cherries quartered 

The Drizzle
Juice of a clementine
icing sugar
24 sugarpaste holly leafs + 12 cranberries (optional)

Feeds 10-12

You will also need a 28cm x 22cm tin, greased and lined with baking parchment.

Preheat the oven to 160ºC

Tip all of the cake ingredients, except for the mincemeat and marzipan, into the bowl of a free-standing machine and beat for 2 minutes until smooth. If you don’t have a free-standing machine, you can use an electric hand-held mixer. Fold in the mincemeat and marzipan.

Spoon into the prepared tin and spread level using a palette knife. Make 10 little indentations with a teaspoon, add dots of the extra mincemeat into each one. 

In a bowl rub together the butter, flour, demerara sugar and the zest of the clementine until you have a breadcrumb consistency, stir in the toasted almonds, pecans and cherry quarters. Sprinkle over the top of the cake batter, concentrating on covering the exposed mincemeat pockets.

Bake on the middle shelf of the preheated oven for about 60 minutes or until well risen, golden and when a skewer inserted into the middle of the cake comes out clean. You may need to cover with foil half way through the bake.

Remove the cake from the oven, cool in the tin for 10 mins the completely on a wire rack. 

Once completely cold cut into 12 squares, mix together the clementine juice with enough icing to make a thickish paste, then drizzle over the cake, decorate with the holly and cranberries if using, leave to set then enjoy x