Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Mix the grounds almonds, baking powder, cocoa, sugar and the vanilla seeds in a bowl. (Add the leftover vanilla pod to caster sugar to make vanilla sugar). Add the softened butter and the eggs, one by one, beating in between.
Toss the redcurrants with the extra 1 tbsp sugar and leave for 2 hours before lightly crushing with the back of a spoon.
Grease a 21cm springform cake tin with butter, and dust with some more ground almonds. Add the mixture and bake for 35-40 minutes or until risen and firm. Allow the cake to cool.
Beat the mascarpone and the sugar together, then serve with the cooled cake, topped with the crushed redcurrants and pistachios.