How to perpare Spiced apple, mincemeat, and marzipan log

How to make Spiced apple, mincemeat, and marzipan log

How to make Spiced apple, mincemeat, and marzipan log

How to make Spiced apple, mincemeat, and marzipan log

The filling may take up to 24 hours or more to prepare, but the log is best wrapped and as well as baked on the day. Although, if this is too fiddly to decide on the big day, it can be baked the day before and then served at a room temperature.

For drinking

Traditional vintage port may be a bit too heavy for Sally’s apple, mincemeat and marzipan log. Smith Woodhouse’s 10-Year-Old Tawny, served lightly chilled, is a lighter alternative (£21.95; A white Chenin Blanc dessert wine, such as Pierre Bise’s L’Anclaie Château 2014 from the Loire Valley (£17.95 for 50cl; or Rustenberg’s Straw Wine 2019 from South Africa (£13.49 for 37.5cl;, would also suit. Both combine a luscious sweetness with refreshing acidity and flavours of dried apricots and peaches, perfectly balancing the richness of this pudding.

Ingredients for The preparation


  • 2 Bramley apples
  • 2 sweet apples – Cox’s, Russets or Golden Delicious
  • 1tsp ground cinnamon
  • 1tsp mixed spice
  • 2tbsp demerara sugar
  • 1 large lemon, grated zest and juice
  • 100g good-quality marzipan
  • 150g good-quality mincemeat
  • 100ml apple juice


  • 100g butter
  • 1tsp mixed spice
  • 10 sheets filo pastry
  • 2tbsp demerara sugar


  • Icing sugar
  • Whipped cream, vanilla ice cream or crème fraîche


    Step 1

    First prepare the filling. Peel, core and quarter all the apples, then cut into hazelnut-sized chunks and place in a bowl with the spices, sugar and lemon juice. Stir together and cover, then refrigerate for up to 24 hours.

    Step 2

    Warm the butter in a small pan with the mixed spice, until melted. Line a baking sheet with a piece of parchment paper.

    Step 3

    Carefully unroll the filo pastry and lay on a chopping board. Cover with a damp cloth to prevent the sheets from drying. Place a dry tea towel next to the pastry, with the long side towards the front, and then take 2 sheets and lay them slightly overlapping on the long side, on top of the tea towel. Using a pastry brush, gently paint approximately a quarter of the melted butter all over, then sprinkle with a quarter of the demerara sugar.

    Step 4

    Repeat the process twice, placing 2 more sheets of filo pastry on top each time and brushing and sugaring each layer as before, then add one more layer of pastry. You will have used 8 sheets of pastry all together with 3 layers of butter and sugar inside – save the remaining butter and sugar for later. The other 2 filo sheets may be used if the sheets crack during the rolling, so leave these for emergencies. Cover the prepared sheets with the damp cloth.

    Step 5

    Roughly chop the marzipan into pea-sized pieces. Drain the juices from the apple mix into a small bowl. Preheat the oven to 180°C/fan oven 160°C/mark 4.

    Step 6

    Remove the damp cloth from the prepared filo sheets and spoon the apple filling onto the pastry, along the long side closest to you. Sprinkle the chopped marzipan over the apple filling and then dot small teaspoonfuls of mincemeat all the way along the length.

    Step 7

    Working quickly, as the filo will dry easily, lift the tea towel up at the front, curling the pastry around the apple filling. Tuck the ends in gently, then continue rolling until the width of pastry has been used. Using the tea towel, lift the log onto the baking sheet – use the extra sheets of pastry to add an extra layer if needed. Using the remaining melted butter, brush it all over, and then sprinkle over the remaining sugar.

    Step 8

    Bake the log for 40 minutes or until golden brown and crisp. When pierced with a small sharp knife, the filling should feel soft. Remove from the oven and allow to cool a little before sliding carefully onto a serving dish. Meanwhile, bring the drained apple juices to the boil with the apple juice and reduce until syrupy.

    Step 9

    To serve, dust the log with a little icing sugar, then serve with whipped cream, vanilla ice cream or crème fraîche on the side and the apple juices drizzled over.

8 Best Spices that Go with Apples
  1. Anise. Anise has a candy flavor like licorice.
  2. Caraway. Don’t worry – we’re not going to restrict you to sweet recipes here.
  3. Cardamom.
  4. Chinese Five Spice.
  5. Cinnamon.
  6. Cloves.
  7. Coriander.
  8. Ginger.
What is apple pie spice made of? Most pre-made apple pie spices are made from a mixture of cinnamon, nutmeg, and allspice, but some also might contain cardamom and ginger, too, depending on the brand.
The name of this apple is inspired by the notes of cinnamon discernable in some of the fruits’ flavor. It is sometimes described as tasting similar to an apple pie because of the spice. More prominent in the flavor of all Cinnamon Spice apple fruits is the sweetness.
It contains high amounts of polyphenols and flavonoids that contribute to overall health and wellness. What’s more, it is also rich in insoluble fiber which may aid digestion and also supports the lungs, immune system, bones, brain, heart and cardiovascular system.
Some of the best tasting apple varieties are Honeycrisp, Pink Lady, Fuji, Ambrosia, and Cox’s Orange Pippin. These varieties are most flavorful when picked at peak ripeness and eaten within a few months of harvest. Apple flavor is also affected by autumn temperatures and the overall terroir of the growing region.
While the flavor combination is quite apple-centric, there are many ways to enjoy this beverage combination. One way that I enjoyed this cocktail is to combine some apple cider, Captain Morgan Sliced Apple, some fresh lemon juice and a floater of sparkling wine (or sparkling water).
Here’s the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.
The apple may be the simplest of fruits. Just pick it, wash it (or, in a pinch, rub it on your shirt till it shines), and bite in. No peeling or preparation truly necessary. The crunch, sweetness, and tartness that follow are pretty much the definition of instant gratification.
Boiling fruits may result in the loss of many vital vitamins. As much as one-half to one-third of vitamins A and C, thiamine and riboflavin are lost in cooking. Soaking fruits can rob them of their nutrients because many of the minerals and vitamins found in vegetables dissolve in water.
Fuji Apples are incredibly sweet and are quite often the sweetest apple widely available in grocery stores. Fuji apples have an aromatic floral sweetness that almost tastes like honey. The fine-textured flesh is tender and juicy, but still with a lovely crispy crunch.
Conclusion. Hot water dipping is an efficient method for sanitizing apples. Analyses of heat transfer through HWT revealed that treatments at 55 °C for 0.5 min exclusively warm the apple surface and, thus, maintain fruit quality. The longer the HWT and the higher the temperature, the warmer were the deeper apple tissue

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