QUICK LISTEN - The Cocktail Cabinet from Ep 266 Autumnal Cake Match

Join Caroline Wilson and Corrie Perkin with The Cocktail Cabinet from Ep 266. Myles Thompson joins us from Prince Wine Store with a match for Corrie's Autumnal Fruit and Almond Cake. Inkwell 'Sweet Jane' Late Harvest Fortified Viognier NV 375ml Fighting Gully Rd Late Harvest Gros Mensange Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. ·      Autumnal Fruit and Almond Cake (recipe HERE) or below. Autumnal Fruit and Almond Cake by David Herbert You can use fresh or thawed frozen blackberries (or raspberries) for the autumnal cake; they may sink a little, but don’t worry too much as it is all about the taste. Dust the cake with a little icing sugar to serve, if desired. The success of this cake depends on the butter being nice and soft; leave it out of the fridge for about 6-8 hours for it to soften naturally.  185g butter, softened at room temperature 150g caster sugar 150g (1 heaped cup) self raising flour 1/2 tsp baking powder 100g ground almonds 2 free range eggs, beaten 2 tbsp milk 1 tsp vanilla extract 250g fresh blackberries 2 tbsp raw or demerera sugar 2 tbsp flaked almonds Preheat the oven to 180C (fan forced 160C). Grease and line the base of a 20cm springform or loose bottom cake tin. Dice the butter and place the butter, caster sugar, flour, baking powder, almonds, eggs milk and vanilla into a bowl and beat with an electric mixer for 3-4 minutes, or until just combined. Fold in the 3/4 of the fruit. Spoon into tin. Scatter with the remaining fruit, the raw sugar and the almonds. Bake for 1 hour and 15 minutes, or until firm and a skewer inserted in the middle comes out clean. Leave to cook in the tin for 10 minutes, before cooling on a wire rack. Serves 8-10