Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 20-cm springform cake tin with butter and line the base with baking paper.
Step 2
Beat the
Unsalted Butter (125 g)
and
Caster Sugar (125 g)
until pale and fluffy.
Step 3
Add the
Eggs (3)
a little at a time, beating well after each addition. Beat in a little of the
All-Purpose Flour (15 g)
if the mixture separates.
Step 4
Use a mortar and pestle to release the oils from the
Fresh Lemon Thyme Leaves (2 g)
and
Lemon Zest (1)
and add the mixture to the cake batter. Fold in with a metal spoon.
Step 5
Add the rest of the
All-Purpose Flour (60 g)
, the
Almond Meal (75 g)
, and
Baking Powder (3 g)
to the mixture and fold in with the spoon.
Step 6
Pour the batter into the springform tin and arrange the
Green Grapes (350 g)
on top.
Step 7
Bake the cake on the middle shelf for 30 minutes. The cake is ready when a skewer poked into the middle comes out clean. The grapes will have settled at the base of the cake so don’t worry if they aren’t visible.
Step 8
For the syrup, combine the
Granulated Sugar (50 g)
, zest and juice of a
Lemon (1)
, and
La Motte® MCC Sparkling Wine (150 mL)
in a saucepan over high heat. Reduce the liquid until it is thickened and syrupy.
Step 9
Poke a few holes in the top of the cake with a skewer while it is still warm and pour over half the syrup, allowing it to be absorbed into the cake. Leave the cake to cool a little before turning it out onto a serving plate.
Step 10
Before slicing, garnish the top of the cake with any leftover thyme leaves or flowers, and serve the cake with some softened mascarpone or clotted cream.
