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.
Unsalted Butter (1/2 cup)
Caster Sugar (2/3 cup)
until pale and fluffy.
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.
Use a mortar and pestle to release the oils from the
Fresh Lemon Thyme Leaves (1/2 Tbsp)
Lemon Zest (1)
and add the mixture to the cake batter. Fold in with a metal spoon.
Add the rest of the
All-Purpose Flour (1/2 cup)
Almond Meal (3/4 cup)
Baking Powder (3/4 tsp)
to the mixture and fold in with the spoon.
Pour the batter into the springform tin and arrange the
Green Grapes (3 3/4 cups)
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.
For the syrup, combine the
Granulated Sugar (1/4 cup)
, zest and juice of a
La Motte® MCC Sparkling Wine (2/3 cup)
in a saucepan over high heat. Reduce the liquid until it is thickened and syrupy.
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.
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.