Mulberry, almond and nutmeg torta
Mulberries are a colourful reminder of the changing seasons.
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
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.
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