California Walnut and Mincemeat Frangipane Cake by Lisa Faulkner

Course Dessert
Keyword cake


  • 200 g softened butter
  • 200 g caster sugar
  • 3 eggs
  • 150 g California Walnuts
  • 60 g flour
  • 1 tsp vanilla extract
  • Pinch salt
  • 300 g Mincemeat


  • Preheat the oven to 180c (fan)
  • Grease a (I use a 20cm fluted tart tin) but any 20cm shallow sandwich tin will do.
  • Tip the walnuts and flour into a food processor and blitz until breadcrumbs.
  • Either in a stand mixer or with an electric whisk beat the butter and sugar together until pale, add the eggs one at a time then the ground walnuts and flour. Stir through the vanilla extract and a pinch of salt.
  • Spoon half the mixture into the tart tin then spoon over a layer of mincemeat and cover with the rest of the mixture.
  • Bake in the oven for about 40-45minutes, or until a skewer comes out clean.
  • When the cake has cooled enough to take out of the tin put on a lovely serving plate. Serve warm or room temp.