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Quick almond cake with strawberries in red wine
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Prep Time:
750 minutes
Cook Time:
40 minutes
Total Time:
790 minutes
Indulge in a delightful high tea with strawberry wine cake!
Ingredients:
  • 275g caster sugar
  • 220g marzipan*
  • 220g unsalted butter, softened
  • 6 eggs
  • 75g self-raising flour
  • 75g plain flour
  • 4.00 gm baking powder
  • Icing sugar, to dust
  • Thick cream or mascarpone, to serve
  • 500g strawberries, hulled, halved
  • 125g caster sugar
  • 350ml Chianti Classico or other red wine
  • Strip of lemon peel
Instructions:
  • Place the strawberries in a bowl, sprinkle with sugar, then pour the wine over them. Chill in the refrigerator for 12 hours.
  • After draining the strawberries, combine them with the wine mixture, lemon peel, and 1/4 cup (60ml) cold water in a small pan. Cook over high heat until the mixture is reduced and becomes syrupy. Let it cool down completely before pouring over the strawberries. Refrigerate until ready to use.
  • For the almond cake, preheat the oven to 160°C and prepare a 28cm springform cake pan by greasing and lining the base.
  • Start by blending the sugar and marzipan in a food processor until combined. Then, add the butter and continue processing until the mixture is light and fluffy. Gradually add the eggs one by one, pulsing in between. Next, add the self-raising flour, plain flour, and baking powder. Scrape down the bowl's sides and blend until well combined. Transfer the mixture into the prepared pan and cover it with foil.
  • Bake for 20 minutes covered with foil, then bake for an additional 20 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on the cake as it may brown quickly; if it does, loosely cover with foil.
  • After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice the cake, dust with icing sugar, and serve with strawberries in syrup and a dollop of thick cream or mascarpone.

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