Name: Almond cake with mulled berries
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: 1 3/4 cup almond meal (ground almonds); 1 1/4 cup caster sugar; 220 gram unsalted butter, softened; 6 eggs; 1/2 cup self-raising flour; 1/2 cup plain flour; 1 teaspoon baking powder; icing sugar, to dust; thick cream, to serve; Mulled berries; 250 gram strawberries, hulled, sliced; 1/2 cup each blueberries and raspberries; 1/2 cup caster sugar; 350 millilitre red wine; 2 tablespoon port (or brandy); 3 strips orange peel; 1 cinnamon stick; 3 whole cloves; 1/4 cup water

Ingredients

1 3/4 cup almond meal (ground almonds)

1 1/4 cup caster sugar

220 gram unsalted butter, softened

6 eggs

1/2 cup self-raising flour

1/2 cup plain flour

1 teaspoon baking powder

icing sugar, to dust

thick cream, to serve

Mulled berries

250 gram strawberries, hulled, sliced

1/2 cup each blueberries and raspberries

1/2 cup caster sugar

350 millilitre red wine

2 tablespoon port (or brandy)

3 strips orange peel

1 cinnamon stick

3 whole cloves

1/4 cup water

Method

1.Preheat oven to moderately slow, 160°C (140°C fan-forced). Lightly grease and line the base of a 26cm spring form cake pan.

2.Place almond meal and sugar in a food processor. Pulse to combine. Add butter and process until mixture comes together. Add eggs, pulsing after each addition.

3.Sift flours and baking powder together. Add to processor, pulse to combine well. Spread into pan and cover with foil.

4.Bake 30 minutes. Remove foil and bake further 20-25 minutes. Cool cake in pan for 10 minutes, then transfer to a wire rack.

5.To make mulled berries: Place berries in a dish and sprinkle with sugar. Pour wine and port over. Stir in peel, cinnamon and cloves. Chill 1 hour. Drain berries,transferring juice to a small saucepan with the peel and water. Cook on high for 25-30 minutes. Allow to cool completely before returning berries to syrup.

6.Dust cake with icing sugar. Serve with berries and cream.

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