SEVEN DAYS TILL CHRISTMAS
MAKES ONE 23CM CAKE
So the wine doesn't actually go with the cake. I'm of the opinion that no dry wine goes with pudding – not even very bitter chocolate ones. I'm also determined to give you a dessert recipe because it is Christmas after all, and I happen to think this is a tip-top one.
So having said all that, I suggest you just drink the Mr P Pinot Noir while making the cake ...
The smell of toasted almonds and ripe blueberries are your pairing to this bright jewel of a wine and you can listen to Puccini's beloved opera of the same name in who's honour this cake was supposedly named if you really want to get into the spirit of things.
1 cup sugar
1 ¼ cups flour
1 teaspoon Baking Powder
¼ teaspoon salt
100g of melted butter
2 teaspoons of Vanilla extract
2 cups fresh blueberries
- Line the bottom and sides of a 23cm spring-form pan with baking paper.
- Beat the eggs and the sugar till pale and thick.
- Add the sifted dry ingredients and the melted butter to the egg mixture till just combined.
- Pour the batter into the cake tin and scatter the blueberries evenly on top.
- Bake the cake until puffed and golden and barely done. About 40-45 minutes. Turn the oven up to 200 degrees C when you take the cake out of the oven.
½ cup sugar
2 teaspoons flour
1 cup flaked almonds
2 tablespoons of cream
- Dry roast the almonds in a pan until golden brown but not charred.
- Make the topping by melting the butter, sugar, flour and cream together.
- Gently stir in the toasted almonds and immediately pour over the cooked cake and return to the hotter oven for about 10 minutes or until the topping is brown and crunchy looking.
Serve with whipped cream.