Strawberries in Moscatel with Sand Cakes - recipe for fresas en moscatel con mantecados by Sam Clark and Sam Clark

Along the Alameda Principal in Málaga there is a bar called Antigua Casa de Guardia which has been open for 150 years. It is lined with huge old barrels filled with a wonderful selection of Malaga wines. One of them is Moscatel, a sweet but complex wine made from the Moscatel grape. We marinate strawberries in this amber nectar, and serve them with "mantecados", Moorish cinnamon sand cakes.

Serves 8800g strawberries, washed, drained and 560ml of Malaga wine moscatel or moscatel icing sugar 1 tbsp

For the mantecados (for about 20) flour 140g whole almonds, blanched 40g unsalted butter 90g caster sugar 60g ground cinnamon 1 teaspoon

Mix the strawberries with the muscatel and icing sugar according to your taste, and leave to marinate in the refrigerator for a few hours.

Preheat the oven to 170 C fan/thermostat 5.

Brown the flour in a tray on the top rack of the preheated oven for about 20 minutes until golden brown. Toast the almonds until lightly golden, then grind them as finely as possible. Beat the butter and sugar together until soft, pale and fluffy, then add the flour, almonds and cinnamon. Pack the mixture on a flat surface so that it is about 1.5cm thick, and with a sherry glass or round cookie cutter about 3cm in diameter, cut out small rounds. Place them on a baking sheet lined with parchment paper and bake for 30-45 minutes on the middle rack of the preheated oven until golden brown. Remove and let cool completely.

Serve the strawberries in a bowl with the moscatel syrup and the mantecados on the side.

From Moro The Cookbook by Samantha Clark & ​​Samuel Clark (Ebury Publishing, £25)