This cake not only makes a change from mince pies, it looks great on your Christmas table.
Ingredients
- 425g pack ready-rolled puff pastry sheets
- Flour for dusting
- 300g mincemeat
- 25g flaked toasted almonds
- Grated zest of ½ lemon and 1 orange
- 1 medium free-range egg, beaten
- 4 tbsp icing sugar
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry sheets on a lightly floured surface.
- 2. Spread the mincemeat over both pastry sheets, leaving a 2cm border. Scatter over the almonds and zest.
- 3. Starting from the longer edge of each pastry sheet, roll into a swiss roll shape. Brush with beaten egg. Cut into 20 x 2-3cm thick rounds and place flat on a baking sheet, butting them together to make a circular wreath shape. Chill for 20 minutes.
- 4. Remove from the fridge and bake for 20-25 minutes until golden brown and puffed. Carefully remove to a wire rack to cool a little.
- 5. Mix the icing sugar with enough water to make a thin icing, then drizzle over the wreath. Serve warm.
Nutritional info
Per serving: 145kcals, 6.7g fat (2.5g saturated), 2g protein, 20.6g carbs, 12.2g sugar, 0.2g salt
Chef's tip
Open-freeze the assembled uncooked wreath until solid. Wrap well and freeze for up to a month. Defrost completely before baking.
If you want to make a bow for the wreath, cut 2 strips of pastry, fold one to make the loops, then use the other to make the knot.
Wine Recommendation
Serve with sweet oloroso sherry – the rich raisin and toffee tones go so well with mincemeat.