Almond, pine nut and grape cake

  • 45 mins cooking
  • Serves 12
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Almond, pine nut and grape cake
  • 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


Almond, pine nut and grape cake
  • 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.

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