If you're looking for a festive showstopper this Christmas, have a go at baking this delicious cake from Ashwell & Co, which mixes a light sponge with a traditional Bakewell Tart.

Ashwell & Co is a tearoom in Clifton which hosts afternoon tea parties as well as being a bridal boutique. They're currently doing afternoon tea deliveries across Bristol and also offer gift vouchers should you want to treat someone to a visit in the new year.

Heartfelt Vintage Bakewell Tart

For the mincemeat

175g raisins
110g currants (dried)
110g candied mixed peel (finely chopped)
175g suet (vegetarian)
225g brown sugar (dark)
1/2 teaspoon nutmeg (freshly grated)
2 teaspoons mixed spice
1 lemon (grated zest and juiced)
1 orange (grated zest and juiced)
1 apple (Bramley or cooking apple, cored and finely chopped, unpeeled)
4 tablespoons brandy

Place all the ingredients in a pan and cook on a low heat for 10 mins. Leave to cool then refrigerate over night.

Sweet shortcrust pastry

250g (4 oz) plain flour
110g (2 oz) cool unsalted butter, dicedyyiy
50g (scant 1 oz) icing sugar, sifted
2 egg yolk

Blitz in a food processor. Wrap in cling and chill for at least an hour. Roll out and place in a baking tray lined with parchment paper 20cm x 10cm. Cook in oven @180 for 10 mins or until light brown. 

For the sponge

200g butter, very soft, plus a little extra for the tin
200g golden caster sugar or normal caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract
4 eggs, beaten

25g flaked almonds to sprinkle on the top

Whisk the butter and sugar. Add the rest of the ingredients and whisk until a smooth mixture is achieved.

To make the tart

Cover the pastry with a thin layer of the mincemeat (thicker if you have a sweeter tooth).

Add the sponge mix and create a smooth layer of the mixture with a spoon. Sprinkle with the flaked almonds and bake in the oven at 180 for 30mins.

Top tip

Turn the tray 180 degrees after 15 mins just in case your oven doesn’t have an even heat.

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