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    Mince Pie Bakewell Squares

    24/11/2014 by thebakingexplorer 24 Comments

    Jump to Recipe Jump to Video Print Recipe

    These Mince Pie Bakewell Squares are a festive twist on a bakewell tart, and are made in a traybake style for ease. They have a sweet shortcrust pastry base, a filling of fruity mincemeat and a frangipane inspired almond cake topping. They are great for Christmas bake sales or parties as they are so easy to portion up for a hungry crowd!

    Mince Pie Bakewell Squares

    Ingredient Tips & Equipment Information

    • Make sure all your cake ingredients (particularly the butter and eggs) are at room temperature before you start baking the cake. The butter for the pastry should be cold.
    • For the pastry, you can either cut the butter or baking spread into chunks, or if you are using block butter you can grate it into the flour using a cheese grater.
    • You can use either baking spread or butter for both the pastry and cake layers. I prefer butter for the pastry and baking spread for the cake.
    • If you can't get hold of golden caster sugar, regular caster sugar will work well too.
    • I like to use a good quality mincemeat for the filling (and preferably one with some added booze - it is Christmas after all!) or of course you can use homemade mincemeat.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Mince Pie Bakewell Squares

    To make the pastry, rub butter into plain flour and caster sugar. Add cold water (or milk) and bring the mixture together to form a dough. Tip it into a lined baking tray and spread it out in an even layer, then prick it with a fork. Put it in the fridge for 30 minutes. Then bake it for 20 minutes.

    To make the sponge, mix the butter and golden caster sugar together. Then whisk in eggs and almond extract. Finally fold in ground almonds, baking powder and self raising flour. Spread the mincemeat over the baked pastry.

    Gently spread the cake batter over the top and spread it out. Sprinkle over some flaked almonds. Bake it for 35 minutes until it is a lovely golden brown. When it is fully cool, mix icing sugar with water and pipe it over the sponge in a zig zag pattern, then cut into squares.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Mince Pie Bakewell Squares

    How long do the Mince Pie Bakewell Squares last for and can you freeze them?

    They will last for 3-4 days in an airtight container in a cool place. To freeze the squares, wrap the cake well in cling film or put it in an airtight container. Freeze for up to 3 months.

    Can you make this recipe with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add an additional 1 ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    What size tin do you need for this recipe?

    This recipe is best made in a 12" x 9" (36.5cm x 26cm) traybake tin with deep sides (4cm or 1.5"). However, if you'd prefer to make it in a smaller 9" square tin, check the recipe card notes section for details on how to change the measurements and baking time.

    How many people does this recipe serve?

    It completely depends how you slice it up, which is great because it makes this such a versatile cake for parties and gatherings. I love a big chunk of cake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 slices.

    Mince Pie Bakewell Squares

    Can this recipe be made with shop bought pastry?

    Yes, if you prefer you can use shop bought shortcrust pastry. Roll it out and trim it to size, then bake as per the recipe instructions.

    Can this recipe be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend, and the plain flour with a gluten free plain flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder for the cake sponge. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 ¼ teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread for both the cake and pastry. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Can this recipe be made into cupcakes or a larger cake?

    Check out my Mince Pie Cupcakes recipe for an mince pie inspired cupcake. Or for a larger cake you might like my Mince Pie Cake.

    More tips for making the Mince Pie Bakewell Squares:

    • The icing on top is optional, but it does make the squares look extra special!
    • For an extra festive twist, add some orange zest to the cake batter.
    • Make sure to check the label if you buy shop bought mincemeat. Most varieties are vegetarian nowadays, and contain vegetarian suet. However suet is traditionally made from animal fat so always check the label if you are serving this bake to vegetarians.
    Mince Pie Bakewell Squares

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Traybake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Almond extract

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Mince Pie Bakewell Squares

    More mince pie recipes...

    • Mince Pie Stuffed Cookies
    • Mince Pie Cupcakes
      Mince Pie Cupcakes with Brandy Buttercream
    • Mince Pie Cake
      Mince Pie Cake
    • Vegan Mincemeat Plait
    Mince Pie Bakewell Squares

    Mince Pie Bakewell Squares

    An easy alternative to mince pies! Pastry base, fruity mincemeat layer, almond sponge, icing drizzle
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Dessert
    Prep Time: 50 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the pastry

    • 150 g Butter cold
    • 300 g Plain flour
    • 35 g Caster sugar
    • 3 tbsp Cold water or milk

    For the sponge

    • 250 g Baking spread softened
    • 250 g Golden caster sugar or regular caster sugar
    • 4 Eggs large
    • 1 tsp Almond extract
    • 125 g Self raising flour
    • 125 g Ground almonds
    • ½ tsp Baking powder
    • 400 g jar of Mincemeat
    • 50 g Flaked almonds

    For the icing

    • 2 heaped tbsp Icing sugar
    • Water to make a thick paste
    Metric - US Customary

    Instructions

    • Grease and line a 12" x 9" traybake tin
    • Start by making the pastry. Rub the butter into the plain flour and caster sugar until it resembles breadcrumbs. You can use your fingers or a food processor to do this. Add the cold water (or milk) and bring the mixture together to form a dough
    • Tip the dough into the tin and spread it out into an even layer, pressing it down with your fingers until compact and even. Prick it all over with a fork. Chill it in the fridge for 30 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
    • Bake the pastry for 20 minutes, or until lightly golden on the edges, take it out and set aside. Leave your oven on
    • Make the sponge by mixing the butter and the golden caster sugar together, ideally using an electric mixer for 3 minutes
    • Mix in the eggs and almond extract
    • Gently whisk or fold in the ground almonds, baking powder and self raising flour
    • Spoon the mincemeat over the pastry base and spread it out
    • Gently spoon the cake batter over the top and spread it out into an even layer. Sprinkle over the toasted flaked almonds
    • Bake for 35 minutes or until it is a lovely golden brown all over, and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin
    • When fully cool, mix the icing sugar with water and pipe it over the sponge in a zig zag pattern
    • Cut into squares and serve. Store leftovers in an airtight container for up to 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your cake ingredients (particularly the butter and eggs) are at room temperature before you start baking the cake. The butter for the pastry should be cold.
    • For the pastry, you can either cut the butter or baking spread into chunks, or if you are using block butter you can grate it into the flour using a cheese grater.
    • You can use either baking spread or butter for both the pastry and cake layers. I prefer butter for the pastry and baking spread for the cake.
    • If you can't get hold of golden caster sugar, regular caster sugar will work well too.
    • I like to use a good quality mincemeat for the filling (and preferably one with some added booze - it is Christmas after all!) or of course you can use homemade mincemeat.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     
    To make this recipe in a 9" square tin you will need:
    For the pastry: 113g butter, 225g plain flour, 26g caster sugar, 2 ½ tbsp water
    For the sponge: 187g butter, 187g golden caster sugar, 3 eggs, ¾ tsp almond extract, 94g self raising flour, 94g ground almonds, ½ tsp baking powder, 300g mincemeat, 38g flaked almonds

    Nutrition

    Calories: 642kcal | Carbohydrates: 78g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 464mg | Potassium: 66mg | Fiber: 3g | Sugar: 47g | Vitamin A: 912IU | Calcium: 54mg | Iron: 2mg

    If you like this, check out more of my Traybake recipes!

    Or you might like my Christmas recipes!

    « Courgette, Flaxseed & Lemon Muffins
    Spiced Apple Crumble »

    Reader Interactions

    Comments

    1. Baking Addict

      November 24, 2014 at 9:48 pm

      These are a great twist on the traditional mince pies for Christmas. I hope your colleague gets to try them as I'm sure she will be impressed!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:25 pm

        Thank you! They went down really well at work, such a shame she was ill. Will have to make them again 🙂

        Reply
      • Lorraine Tomlinson

        December 20, 2021 at 12:32 pm

        Hi Kate, just in the process of making these, is the oven temperature the same for the sponge as the pastry?

        Reply
        • thebakingexplorer

          December 20, 2021 at 2:49 pm

          Yes that's right, the same temp. I hope you enjoy the cake!

          Reply
    2. Emma | Fork and Good

      November 25, 2014 at 12:27 pm

      They look lovely, I can almost taste them! I am so in agreement with you about the mincemeat... though never understood why it was called mincemeat... really put me off when I was younger, even though I loved it!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:26 pm

        Apparently it's because they used to actually have meat in them! That's what I've heard anyway.

        Reply
    3. Stuart Vettese

      November 26, 2014 at 9:50 pm

      I've only just learned to love mincemeat in the past few years. I would now love these!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:55 pm

        It's so delicious, glad to hear you like it now 🙂

        Reply
    4. Kate Glutenfreealchemist

      November 29, 2014 at 8:15 pm

      Snap! I've just posted something really similar! Tastes fab!

      Reply
    5. Janice Pattie

      December 06, 2015 at 10:22 pm

      That looks absolutely gorgeous, I'm going to make some of these.

      Reply
    6. Gemma Beales

      December 09, 2019 at 12:56 pm

      Might be a silly question, but can these be frozen when baked?
      Then defrosted and re-heated?

      Reply
      • thebakingexplorer

        December 09, 2019 at 10:40 pm

        Hi, I haven't frozen them myself, but I think they'd be fine based on other things I've frozen!

        Reply
    7. Jody

      November 14, 2020 at 8:49 pm

      5 stars
      Fab traybake. Would it still work if I added more mincemeat? x

      Reply
      • thebakingexplorer

        November 14, 2020 at 9:31 pm

        Thank you! I don't see why not, as long as it wasn't loads more 🙂

        Reply
    8. Charlotte Law

      November 19, 2020 at 10:31 pm

      5 stars
      Absolutely beautiful bake! I tried these last weekend as love getting into my festive baking this time of year and fancied mince pies with a twist. So glad I found this recipe as they were really tasty!

      Reply
      • thebakingexplorer

        November 20, 2020 at 2:40 pm

        I'm so glad you liked them Charlotte!

        Reply
        • [email protected]

          December 26, 2021 at 7:57 pm

          5 stars
          Made these as christmas treat to nipple on over the festive period and everybody loved them! tasted incredible and a lovely twist on standard mince pies!! will defo make them a yearly tradition

          Reply
    9. Holly Warren

      December 04, 2020 at 11:42 am

      5 stars
      Such a great yummy recipe. Would definitely recommend trying this. Love the combination

      Reply
    10. Beverley Smith

      November 27, 2021 at 12:57 pm

      I’ve made the recipe just as it said used the right size tin to much sponge mixture overflowed when cooking!!!!!!!!!

      Reply
      • thebakingexplorer

        November 27, 2021 at 3:15 pm

        Hi Beverley, I'm sorry to hear that this happened. What size tin did you use? Did you change anything about the recipe at all, like ingredient amounts? Hopefully we can figure out what happened!

        Reply
    11. beverley johns

      December 09, 2021 at 9:02 pm

      5 stars
      i made this for friends neighbours and colleagues and everyone said it is there favourite bake I've made.I have been given jars of mincemeat if thats not a hint ??? lol
      Definately a bake worth making. thanks kat for another great recipe

      Reply
    12. beverley johns

      December 19, 2021 at 9:05 pm

      5 stars
      hey kat.My son does not like mince pies or anything mincemeat.Until i made this.
      He said that everything about this was perfect from the pastry layer too the mincemeat and to the gorgeous bakewell sponge and almonds.He liked it so much he took the rest home.
      i know i have already posted a comment but i could not go without posting this.

      Reply
      • thebakingexplorer

        December 19, 2021 at 10:53 pm

        That is brilliant, I am so pleased you let me know about this - thank you!!

        Reply
    13. SUE BRYANT

      November 04, 2022 at 7:37 pm

      5 stars
      I cant wait to make this

      Reply

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