About this recipe:This fruity cake goes exceedingly well with sweet wine. Zante grapes are stirred into the cake mixture, then a few are scattered on the top before being baked to perfection.
Makes: 6 - 8 servings
135g caster sugar
4 tablespoons unsalted butter, melted
4 tablespoons extra virgin olive oil
1/2 teaspoon vanilla extract
200g plain flour
3/4 teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
285g small purple grapes, such as Zante
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 180 C / Gas 4. Generously butter and flour the 23cm springform round cake tin, tapping out any excess flour. Set aside.
In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-coloured, about 3 minutes. Add the butter, oil, milk and vanilla extract and mix until blended.
Sieve the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest and toss to coat the zest with flour.
Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake tin and smooth out the top with a spatula.
Place the tin in the centre of the oven at 180 C / Gas 4. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform tin leaving the cake on the tin base. Serve at room temperature, cut into thin wedges.
If Zante grapes aren't available, use chopped red grapes.