Author Notes
Another favourite summer recipe straight from my recipe 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.
*Replace flour with non-raising gluten free baking mix for gluten free option —Jordan Rondel, The Caker
Ingredients
- Cake
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200 grams
butter, softened
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200 grams
golden unrefined caster sugar
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4
organic eggs
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1 teaspoon
vanilla extract
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50 grams
spelt or buckwheat flour
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200 grams
ground almonds
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1/2 cup
fresh red grapes, washed and cut in half
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1/2 cup
fresh green grapes, washed and cut in half
- Icing & Decorations
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200 grams
marscapone
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2 tablespoons
honey or maple syrup
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1 teaspoon
vanilla extract
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zest of 1 lemon
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1/2 cup
fresh red & green grapes, washed and cut in half (leave some whole if you prefer)
Directions
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Preheat the oven to 180ºC fan bake. Line a 22cm cake tin, and line a baking tray with baking paper.
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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.
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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.
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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.
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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.
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