Place the orange in a pan and cover with boiling water and boil for 30 minutes until the skin softens. Be careful not to allow the pan to run out of water
Once softened remove from the pan and allow to cool until just warm to the touch
Pre-heat your oven to 180oC / 160o C (fan) and grease and line a loose bottomed 8 inch round cake tin
Slice the orange in half and remove the pips. Place the pipless orange into a processor or blender and blitz to make a chunky textured orange sauce.
Then into your food processor add your butter and sugar and mix well to cream them until soft and pale
Add the eggs and beat again
Finally add the flour and mincemeat and fold until combined
Pour in to your prepared ti and bake for 45-50 mins
When your cake has cooled, remove from your tin
Make your icing by adding small drops of cold water to the icing sugar -you want a nice thick paste
Spread over your now cold cake
Decorate with flaked almonds (optional)
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/11/mincemeat-christmas-cake.html