Serves: 4


For the Cake

3 large eggs, weigh them in their shells

That same weight each of butter, sugar, self raising flour

75g mincemeat

pinch salt

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

30ml milk

For the filling

50g butter

50g cream cheese

200g icing sugar

(if too thick add a little double cream)

150g tangerine marmalade

Icing sugar and brandy to serve


For the Cake

1. Preheat the oven to 180°c

2. Whisk the butter and sugar for 5 minutes until smooth and light

3. Add the eggs one at a time, then the mincemeat.

4. In a separate bowl mix together the flour, salt & spices.

5. Fold into the dry ingredients. Add the milk to form a smooth, thick batter (milk may not be needed)

6. Spoon into 2 x 21cm greased and lined cake tins

7. Bake for around 25 minutes, cool, then turn out.

For the filling

8. Beat it all together

To assemble

9. Spread the marmalade on one of the cakes, put buttercream on top, sit other cake on top

10. Dust with icing sugar and drizzle with brandy

If you make this or any other recipe from the show, send us a picture to