Sherry flavoured mascarpone
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