Winter spiced bake
Why not try something a little lighter this Christmas yet still enjoy all of the traditional flavours?
1 Earl Grey tea bag
4 tbsp boiling water
55g/2oz glace cherries, roughly chopped
140g/5oz self-raising flour
115g/4oz soft light muscovado sugar
115g/4oz soft margarine
1 tsp ground mixed spice
1 tsp almond extract
50g/13⁄4 oz plain flour
15g/½ oz porridge oats
15g/½ oz light muscovado sugar
25g/1 oz soft margarine
55g/2oz marzipan, coarsely grated
2 tbsp flaked almonds
Add the teabag to a bowl and spoon over the boiling water. Mix in the sultanas and leave to soak for 30 minutes.
Preheat the oven to 180°C/350°F/gas mark 4. Line the 20cm/8in shallow square cake tin with a large square of non-stick baking paper, snipping the paper diagonally into the corners of the tin and pressing the paper down so that the base and sides of the tin are lined.
To make the sponge base, add the flour, sugar, margarine, eggs, ground spice and almond extract to the bowl of an electric mixer and beat until smooth. Drain the sultanas and mix any remaining tea into the sponge mix. Spoon into the lined tin and spread level.
Scatter the drained sultanas and cherries over the sponge.
To make the crumble topping add the flour, oats, sugar and margarine to a bowl and rub in the margarine until the mixture resembles fine bread crumbs. Scatter over the fruit then bake for 20-30 minutes. Sprinkle with the marzipan and almonds and cook for 5-7 minutes more until lightly browned on top.
Leave to cool in the tin then lift the cake out, peel away the paper and cut into ten bars.