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Quick Almond Cake with Strawberries in Red Wine

Ingredients: (Serves 8)


  • To make the almond cake, preheat the oven to 160°C and grease and line the base of a 28cm springform cake pan
  • Combine the sugar and marzipan in a food processor, then add the butter and process until light and fluffy
  • Add the eggs one at a time, pulsing after each addition
  • Add the self-raising and plain flour and baking powder, scrape down sides of bowl, and pulse to combine well
  • Spread into the prepared pan and cover with foil
  • Bake for 20 minutes, then remove the foil and bake 20 minutes further or until a skewer inserted into centre comes out clean - watch cake as it can brown quickly; if it does, cover loosely with foil 
  • Remove from the oven, allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely 
  • Cut the cake into slices and dust with icing sugar 
  • Serve with the strawberries in syrup 

Ingredients for sauce:

Method for sauce:

  • To make the strawberries in red wine, place them in a bowl and sprinkle with the sugar, then pour the wine over the top 
  • Refrigerate for 12 hours
  • When ready, drain the strawberries, place the wine mixture in a small pan with the lemon peel and 1/4 cup (60ml) cold water, and cook over high heat until reduced and syrupy
  • Allow to cool completely, then pour over strawberries. Refrigerate until needed