Mulberry Almond Cream

by October 11, 2016 0 comment
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From Cakebread Pudding & Pie- Callie Maritz&Mari-Louis Guy
We all have fond memories of climbing mulberry trees, eating these wonderful messy fruit until you
have to go home with blue stained shirts. Our neighbours had a whole orchid of these trees. I am
always surprised that although so lovely to eat so few SA recipe books include them.
2 cups ( 300 g) mulberries ( or other berries of choice)
1/4 cup (50g) brown sugar
150g marzipan, grated
150g cream cheese
3 eggs
1/4 tsp almond essence
Preheat your oven to 180C. Grease a shallow 20 cm round ovenproof dish.
1. Add the mulberries to the dish.
2. In the bowl of an electric mixer, using the paddle attachment, cream the sugar, marzipan, cream cheese, eggs and almond essence. Pour over the berries.
3. Bake for 25-30 minuts or until it is set and lightly browned.
4. Serve warm with vanilla ice cream or fresh whipped cream.
Hint: Heat the marzipan for a few seconds in microwave to prevent lumps.
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