Name: Almond, pine nut and grape cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 1/2 cup (225g) self-raising flour; 1/3 cup (50g) plain (all-purpose) flour; 1 cup (120g) ground almonds; 3/4 cup (165g) caster (superfine) sugar; 1/2 cup (125ml) sweet sherry; 4 eggs, beaten lightly; 185 gram (6 ounces) butter, melted; 1 tablespoon finely grated lemon rind; 1 cup (175g) small seedless red grapes; 2 tablespoon pine nuts; 125 gram (4 ounces) marzipan, chopped finely; 2 teaspoon icing (confectioners’) sugar, for dusting; Sherry flavoured mascarpone; 250 gram (8 ounces) mascarpone; 2 teaspoon icing (confectioners') sugar; 2 tablespoon sweet sherry

Ingredients

1 1/2 cup (225g) self-raising flour

1/3 cup (50g) plain (all-purpose) flour

1 cup (120g) ground almonds

3/4 cup (165g) caster (superfine) sugar

1/2 cup (125ml) sweet sherry

4 eggs, beaten lightly

185 gram (6 ounces) butter, melted

1 tablespoon finely grated lemon rind

1 cup (175g) small seedless red grapes

2 tablespoon pine nuts

125 gram (4 ounces) marzipan, chopped finely

2 teaspoon icing (confectioners’) sugar, for dusting

Sherry flavoured mascarpone

250 gram (8 ounces) mascarpone

2 teaspoon icing (confectioners’) sugar

2 tablespoon sweet sherry

Method

1.Preheat oven to 160°C/325°F. Grease a deep 24cm (9½-inch) springform pan; line base and side with baking paper.

2.Sift flours into a large bowl; stir in ground almonds, caster sugar, sherry, eggs, butter and rind. Spread mixture into pan; smooth surface. Scatter with grapes, pine nuts and marzipan.

3.Bake cake for 45 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 15 minutes before transferring to a wire rack to cool slightly.

4.Meanwhile, make sherry flavoured mascarpone: combine all ingredients in a small bowl with a wooden spoon.

5.Dust warm cake with icing sugar and serve with sherry flavoured mascarpone.

We used Pedro Ximnez sherry, a dark syrupy style of sherry with a complex taste, however any sweet style is suitable.
Note

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