A dessert that’s not too sweet, this almond and white grape cake is ideal to serve as either a teatime treat or an after-dinner offering.
Total Time
1hr 5min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
Almond and White Grape Cake
•
1/2
cup
Unsalted Butter
, room temperature
•
2/3
cup
Caster Sugar
•
3
Large
Eggland's Best Classic Eggs
, room temperature, lightly beaten
•
2/3
cup
All-Purpose Flour
, sifted
•
2
tsp
Finely Chopped
Fresh Lemon Thyme Leaves
or Fresh Thyme Leaves
•
1
Large
Lemon
, zested
•
3/4
cup
Almond Meal
•
1/2
tsp
Baking Powder
•
3 3/4
cups
Green Grapes
Syrup
•
4
Tbsp
Granulated Sugar
•
1
Lemon
, juiced, zested
•
2/3
cup
La Motte® MCC Sparkling Wine
Cooking Instructions
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.
2.
Beat the Unsalted Butter (1/2 cup) and Caster Sugar (2/3 cup) until pale and fluffy.
3.
Add the Eggland's Best Classic Eggs (3) a little at a time, beating well after each addition. Beat in a little of the All-Purpose Flour (2 Tbsp) if the mixture separates.
4.
Use a mortar and pestle to release the oils from the Fresh Lemon Thyme Leaves (2 tsp) and Lemon Zest (1) and add the mixture to the cake batter. Fold in with a metal spoon.
5.
Add the rest of the All-Purpose Flour (1/2 cup), the Almond Meal (3/4 cup), and Baking Powder (1/2 tsp) to the mixture and fold in with the spoon.
6.
Pour the batter into the springform tin and arrange the Green Grapes (3 3/4 cups) on top.
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.
8.
For the syrup, combine the Granulated Sugar (4 Tbsp), zest and juice of a Lemon (1), and La Motte® MCC Sparkling Wine (2/3 cup) in a saucepan over high heat. Reduce the liquid until it is thickened and syrupy.
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.
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.
Nutrition Per Serving
CALORIES
660
FAT
34.3 g
PROTEIN
6.6 g
CARBS
79.0 g
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