Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Mincemeat squares with cranberry marzipan streusel topping

  • Makes 24
  • Prep 30 mins
  • Total time 1 hr 15 mins
4.5/5 rating (4 votes)
Mincemeat squares with cranberry marzipan streusel topping
Mincemeat squares with cranberry marzipan streusel topping

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. For the topping, mix the flour, sugar and nutmeg in a bowl, then rub in the butter and mix again – it will be a crumbly mix. You can also do this in a food mixer.
  • 2For the cake, whiz the pecans in a food mixer or blender to a fine powder, then, in a bowl, whisk together with all the ingredients, except the mincemeat, until combined. Spread the cake mix into a lightly buttered and lined 20cm x 30cm baking tin that's 4cm deep.
  • 3Blob the mincemeat on top of the cake mix and gently spread it out.
  • 4To finish the topping, dice the marzipan and chop the pecans. Add these and the cranberries to the bowl with the topping mix and stir; scatter over the mincemeat.
  • 5Bake for 40-45 minutes or until risen and lightly golden. Cool in the tin before slicing into 24 squares.
  • Photographed by Martin Poole

Get ahead

You can make this up to 3 days ahead; store in an airtight tin. It freezes well.

You will need

For the topping

  • 150g plain flour
  • 150g demerara sugar
  • a pinch of grated nutmeg
  • 50g soft butter, in pieces
  • 150g golden marzipan
  • 100g pecans
  • 150g cranberries

For the cake

  • 200g ground pecans
  • 200g soft butter, plus a little extra for greasing
  • 150g caster sugar
  • 4 large eggs, lightly beaten
  • 50g plain flour
  • 4 tbsp mincemeat

+ Nutritional Information