Step 1

Grease and line a 12" x 9" traybake tin

Step 2

Start by making the pastry. Rub the butter into the plain flour and caster sugar. Add the cold water and bring the mixture together to form a dough

Step 3

Tip the dough into the tin and spread it out into an even layer, 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

Step 4

Bake the pastry for 15-20 minutes, take out and set aside. Leave your oven on

Step 5

Make the sponge by creaming the butter and the golden caster sugar together, ideally using an electric mixer

Step 6

Whisk in the eggs and almond extract

Step 7

Gently mix in the ground almonds, baking powder and self raising flour

Step 8

Spoon the mincemeat over the part baked pastry base and spread it out

Step 9

Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds

Step 10

Bake for 35 minutes or until it is a lovely golden brown and a skewer inserted in the centre comes out clean

Step 11

When fully cool, mix the icing sugar with water and pipe it over the sponge in a zig zag pattern

Step 12

Cut into squares and serve. Store leftovers in an airtight container for up to 3 days