Instructions: * Note: A Chardonnay from Australia or California is recommended for this recipe.

Make the Dried Fruit Compote: In a large shallow saucepan, bring wine, 2 cups water, orange zest, orange juice, lemon zest, lemon juice, and the cinnamon stick to a boil. Add prunes, apricots, apples, raisins, and cherries, and bring slowly to a boil. Lower heat, and poach the fruit, uncovered, until plump and tender, 10 to 20 minutes. Cooking time varies greatly according to the age and dryness of the fruit. Let cool 10 minutes. The amount of liquid absorbed by the fruit will vary enormously.

If compote is already dense with fruit and only a little syrup remains, taste, stirring in sugar if needed, and let cool completely. However, if a large amount of syrup remains, strain and transfer fruit to a bowl. Boil syrup until reduced and concentrated. Taste, and sweeten with sugar, if necessary, before returning fruit to the syrup. Discard cinnamon stick and citrus zests, if desired. The compote may be stored in an airtight container in the refrigerator for up to 1 week. Serve sprinkled with almonds.

Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line pan with parchment paper. Butter and flour the paper, tapping out the excess flour; set aside.

Sift flour with baking powder and salt into the bowl of a food processor fitted with the steel blade. Add cornmeal and almonds, pulsing to combine. Add butter and sugar. Pulse mixture until it forms crumbs that just begin to come together, about 30 seconds.

Add eggs and wine, and pulse just until smooth. Pour batter into prepared pan. Bake until cake begins to pull away from sides of the pan and springs back when lightly pressed with a fingertip, 45 to 55 minutes.

Remove cake from oven, and let cool in pan for 10 minutes, then turn it out onto a wire rack to cool completely. Accompany with a cup of coffee or a glass of Italian vin santo.

This recipe yields 6 to 8 servings.

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