I made this Biscoff cake for the first time a few months ago and it is seriously delicious but also pretty easy to make.
Josie has made her own since her return to Glasgow and the result was outstanding, check out her Instagram to see it: https://www.instagram.com/josie.pops/
1 jar of homemade mincemeat
1 quantity of sweet pastry
For the Frangipane:
100g, butter, softened
100g, caster sugar
100g ground almonds
1 tbsp plain flour
1/2 tsp almond extract
A handful of flaked almonds
Apricot jam, to glaze
1. Preheat the oven to 200C/180C fan/Gas 6.
2. To make the frangipane, beat the butter and sugar together until light and fluffy. add the eggs and beat again on high, then fold through the ground almonds, flour, almond extract and a pinch of salt.
3. Roll out your pastry on a lightly floured surface, use a cutter to cut out rounds, roughly 6.5cm wide. Use these circles to line a cupcake tin, fill each case with roughly a teaspoon of mincemeat, then top with the frangipane mixture. The mixture does not need to be smoother out flat as it will spread in the oven, be careful not to overfill, (i always manage to!) Sprinkle a few flaked almonds on each of the mince pies.
4. Bake in the oven for 15 mins, but keep an eye on them as they can over brown very quickly. Once cooked remove from the tin and allow to cool on a rack.
5. Warm the apricot jam in a pan, then brush a little over each warm mince pie to glaze. These mince pies are best served warm.
Makes 18 pies
The almond sponge on top make for an easier neater looking finish than fiddling with pastry tops and bottoms.!