Mincemeat Crumb Cake – Sbriciolata

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Today’s recipe presents Mincemeat Crumb Cake – Sbriciolata. Sbriciolata is an Italian crumb cake. But this recipe is my British variation using mincemeat. Mincemeat is a Christmas favourite in the UK.

Traditionally mincemeat would contain meat. However during the 19th century mincemeat switches to be meatless. So these days it is a mixture of dried fruits and spices. The dried fruits are most often currents, raisins and sultanas. Maybe some grated apple is included too. A combination of spices add such a great flavour. The inspiration for the recipe comes from mince pies. Mince pies are very popular in the UK, particularly at Christmas. They, usually, are a shortcrust pastry filled with mincemeat. So you can easily see the inspiration for this recipe.

Mincemeat Crumb Cake

The process is very simple. Firstly create the pastry/crumb cake mix. Press half of it into a pan. Cover with mincemeat. Finally crumble the remaining mixture on top before baking. I suggest, in the recipe, 450 of mincemeat. It can be shop-bought or homemade. However shop-bought jars often contain only 410g, which is perfectly acceptable.

My Mincemeat Crumb Cake

Mincemeat Crumb Cake

My Mincemeat Crumb Cake turned out exceptionally well, baking into a lovely tender base with a slightly crunchy top. The sweet and fruity filling added a delightful touch. I savoured a slice with my cup of tea and patiently waited until after dinner to enjoy another slice.

The Mincemeat Crumb Cake is delightful as a sweet treat and equally enjoyable as a dessert, paired with cream, ice-cream, or brandy/rum sauce.

I have a recipe for Homemade Mincemeat

Mincemeat Crumb Cake – Sbriciolata

Recipe by geoffcooCourse: Cakes, Christmas, DessertsCuisine: Anglo/ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 400g(2 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour

  • 120g(8 1/2 tbsp) unsalted butter, softened to room temp

  • 150g(3/4 cup) caster sugar

  • 2 medium eggs(large in USA)

  • 16g(4 tsp) baking powder

  • 1.5g(1/4 tsp) salt

  • 450g(1 3/4 cups) mincemeat

  • icing sugar for dusting(optional)

Directions

  • Mix the sugar, baking powder and salt into the flour, in a large bowl.
  • Add the eggs and butter and mix together until everything is combined and has begun to clump together. There will be larger and smaller lumps and some fine crumbs too. ( I used my hand mixer)
  • Chill the mixture for about an hour.
  • Preheat the oven to 180C/160C Fan/350F.
  • Grease and flour a 9inch/23cm tart pan or cake pan. You can line the base with parchment paper too if you wish.
  • Press half the crumb mixture into the base of the pan, creating a raised rim around the edge. Try to flatten the crumb evenly across the base.
  • Spread the mincemeat over the compressed crumb.
  • Crumble the remaining mixture over the mincemeat, covering it completely.
  • Press the crumb down around the edge to form a seal with the base.
  • Bake the crumb cake for 35 to 40 minutes until is has started to colour on the top.
  • Leave it to cool in the pan for at least 20 minutes before transferring to a rack to cool.
  • Dust with icing sugar, if you wish, once the crumb cake has cooled competely.

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