The Sydney Morning Herald logo
Advertisement
Good Food logo

Mulberry, almond and nutmeg torta

STEVE MANFREDI

Advertisement
Mulberry, almond and nutmeg torta
Mulberry, almond and nutmeg tortaMarco Del Grande

Mulberries are a colourful reminder of the changing seasons.

Advertisement

Ingredients

  • 300g mulberries, de-stemmed

  • 150g caster sugar

  • 1 egg

  • 150g unsalted butter, softened, then cut into small squares

  • 150g almond meal

  • 150g self-raising flour

  • 1 tsp nutmeg, freshly grated

  • 1 tsp vanilla extract

Method

  1. Preheat oven to 180C. Grease and flour a 22-cm spring-form, non-stick or silicon cake mould. Toss mulberries with a few tbsp of caster sugar in a bowl and set aside. Beat remaining sugar with egg and butter in an electric mixer until smooth. Add almond meal, flour, nutmeg and vanilla. Mix on low speed for a few minutes until thoroughly blended. You may need to stop the mixer and scrape sides of the bowl. Put half the mixture into the greased cake mould. Allow to settle and place mulberries on the batter. Cover with remaining batter. Bake for one hour. Test with a skewer, which should come out clean if it is ready. Remove from oven and allow to cool completely in the tin before removing. Sprinkle with icing sugar before serving.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes