Compiled by Neil Roake Food production Marina Walsh Photograph Jac de Villiers Ingredients: 200g blanched almonds 1 cup sugar 1t vanilla extract 1 cup self-raising flour 1 cup milk 4 eggs 250g blueberries icing sugar for decoration Directions: Grind the almonds in a food processor. Add half the sugar, the vanilla extract, flour, milk and eggs, and blend until smooth. Add the rest of the sugar to the berries and toss. Grease an ovenproof dish and spread the sugared berries over the bottom. Pour the batter evenly over the berries, and bake at 180°C for 40 to 45 minutes. Serve warm, dusted with icing sugar. Serves 6–8 Recommended wine pairing: Villiera Monro Brut 2005 This recipe is from the February 2011 House and Leisure Food issue.