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Warm French Almond Cake with Strawberry and Dried Fruit Salad
Serves 6

Warm French Almond Cake
AlmondCake

Ingredients
125g caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125g butter, softened, but not melted
250g Alison’s Pantry Ground Almonds
60g flour
icing sugar for dusting

 

Method

  1. Preheat the oven to 180°C
  2. Butter and flour a 20cm diameter cake tin or a 22cm diameter ring tin.
  3. Beat the sugar and egg yolks until pale and thick.
  4. Beat in the vanilla and butter then stir in the almonds and flour until well mixed.
  5. Beat the egg whites until they hold soft peaks.
  6. Add a little of the whites to the almond mixture and beat it in to loosen the mixture. Fold in the remaining beaten egg whites making sure there are no lumps.
  7. Spoon into the tin and bake 30 minutes or until a skewer inserted into the middle comes out clean.
  8. Remove from the oven, cool to warm (or cool and later reheat gently in the microwave) and dust with icing sugar.
  9. Serve with some of the fruit salad (recipe to follow) in the middle of the cake if using a ring tin and with mascarpone on the side.

 

Strawberry and Dried Fruit Salad

Ingredients
¾ cup Alison’s Pantry Prunes
6 Alison’s Pantry Dried Figs, halved
½ cup sweet sherry or dessert wine
juice and zest of 1 orange
2 tablespoons caster sugar
500g strawberries, hulled and halved
200g mascarpone (to serve)

 

Method

  1. Put the prunes, figs, sherry or wine, juice, zest and sugar into a bowl.
  2. Mix well and set aside to soak for 30 minutes.
  3. Add the strawberries and mix gently.
  4. Cover and chill.
  5. Serve with mascarpone and warm french almond cake.

 

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Ray’s Christmas Dessert – Warm French Almond Cake with Strawberry and Dried Fruit Salad

 


 

 


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