Soak the figs in the Amaretto overnight in a covered bowl.
150 g dried figs, 3 tbsp Amaretto liqueur
Cream butter and sugar together until light and fluffy.
240 g unsalted butter, 250 g caster sugar
Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
4 large eggs
Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
230 g flour, 100 g ground almonds, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
Grate in the orange zest and stir together with the orange juice.
1 organic orange
Add the mincemeat and stir until just combined.
16 tbsp mincemeat
Place a tbsp of batter into six muffin cases, then spoon the rest into a greased bundt mould or tin. Bake at 180°C for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.
Mix the icing sugar with just enough limoncello to make a slightly runny icing. Drizle this over the cooled cake.
50 g icing sugar, 2 tbsp limoncello
Notes
Makes 12-16 slices depending on how thick you like them.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.