RED AND GREEN GRAPE CAKE
RED AND GREEN GRAPE CAKE
Recipe
Another favourite summer recipe straight from my new cook book - The Caker - Wholesome Cakes, Cookies and Desserts.
Developing this recipe was the first time I'd ever baked with fresh grapes, but is something I'll do often from now on. I discovered that oven roasting grapes is the best thing ever – they become soft, sticky and caramelised, and look rather beautiful.
SERVES 12
FOR THE CAKE
200g butter, softened
200g golden unrefined caster sugar
4 organic eggs
1 tsp vanilla extract
50g spelt or buckwheat flour
200g ground almonds
1/2 cup of fresh red grapes – washed and cut in half
1/2 cup of fresh green grapes, washed and cut in half
FOR THE ICING
200g mascarpone
2 tbsp honey or maple syrup
1 tsp vanilla extract
zest of 1 lemon
TO TOP WITH
1/4 cup of fresh red grapes, washed and cut in half (leave some whole if you prefer)
1/4 cup of fresh green grapes, washed and cut in half (leave some whole if you prefer)
- Preheat the oven to 180ºC fan bake. Line a 22cm cake tin, and line a baking tray with baking paper.
- Prepare the grapes which the cake will be topped with by placing the halved ¼ cup each of red and green grapes on the tray and baking for approximately 15 minutes, or until soft and slightly golden.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
- Beat in the eggs, one at a time, along with the vanilla. Gradually fold in the flour and ground almonds.
- Pour the batter into the cake tin. Dot in the grapes.
- Bake for approximately 45 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the mascarpone icing. In the bowl of an electric mixer, beat all the ingredients until a smooth, glossy consistency is reached.
- Once the cake is fully cool, apply a generous layer of the icing and decorate with the roasted grapes.
- Refrigerate in an airtight container for up to 3 days.