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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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