Almond, pine nut and grape cake | Women's Weekly Food

Ingredients

• 1 1/2 cup (225g) self-raising flour
• 1/3 cup (50g) plain (all-purpose) flour
• 1 cup (120g) ground almonds
• 3/4 cup (165g) caster (superfine) sugar
• 1/2 cup (125ml) sweet sherry
• 4 eggs, beaten lightly
• 185 grams (6 ounces) butter, melted
• 1 tablespoon finely grated lemon rind
• 1 cup (175g) small seedless red grapes
• 2 tablespoons pine nuts
• 125 grams (4 ounces) marzipan, chopped finely
• 2 teaspoons icing (confectioners’) sugar, for dusting
• Sherry flavoured mascarpone
• 250 grams (8 ounces) mascarpone
• 2 teaspoons icing (confectioners') sugar
• 2 tablespoons sweet sherry