INGREDIENTS

Yields  10

• 1 1/4 cups (275g) caster sugar
• 220g marzipan*
• 220g unsalted butter, softened
• 6 eggs
• 1/2 cup (75g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 tsp baking powder
• Icing sugar, to dust
• Thick cream or mascarpone, to serve

Directions for the Quick almond cake with strawberries in red wine 

1. 1. Step 1To 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.
   2. Step 2When 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.
   3. Step 3To make the almond cake, preheat the oven to 160°C and grease and line the base of a 28cm springform cake pan.
   4. Step 4Combine 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.
   5. Step 5Bake 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.
   6. Step 6Remove 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 and some thick cream or mascarpone.

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