21 Aug, 2020
Let us take you somewhere new. Our Dark Horse Provence-style Rosé, with notes of fresh red fruit, is our carefully chosen compliment to Almond Cake with Raspberry and Rhubarb compote.
Get the recipe here:
- 120g all- purpose flour
- 1.5 teaspoons baking powder
- 1⁄4 teaspoon salt
- 265g granulated sugar
- 28g almond paste
- 220g unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 6 eggs, room temperature
- Icing sugar for dusting
- 115g cup sugar
- 340g fresh rhubarb, sliced in 1-inch pieces
- 300g fresh raspberries
- Heat the oven to 165°c. Combine the flour, baking powder and salt in a small bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a food processor, beat the sugar and almond paste until the paste is in fine pieces.
- Add the butter and cream to the mixture until it is light and fluffy. Add the vanilla and mix to combine. Add the eggs, one at a time, beating well after each addition so that each egg is thoroughly combined. Add the remaining dry ingredients, mixing on low speed just until combined.
- Butter and flour a 9-inch springform pan. Pour in the batter and use a spatula to smooth the top. Bake in the centre of the oven for 1 hour or until the centre springs back when you push it gently.
- Let the cake cool for about 20 minutes before releasing the sides of the springform pan. Meanwhile, in a small saucepan over medium heat, add 1/4 cup water to the sugar and rhubarb and bring to a simmer. Cook for 6 to 8 minutes, or until the rhubarb is starting to fall apart. Remove from heat. Fold the raspberries into the cooked rhubarb and let sit until the mixture thickens, about 10 minutes.